ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 13
Steps:
- Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
- Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
- Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
- Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium
CHICKEN BREASTS STUFFED WITH HERBED COUSCOUS
Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy. For a quick flavor switch, try cilantro or basil instead of mint, and walnuts instead of pine nuts. Use a spoon to pack in the couscous; most of it will stay put as you saute the chicken, but any that falls out won't burn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
- In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
Nutrition Facts : Calories 411 g, Fat 14 g, Fiber 2 g, Protein 50 g
ROAST CHICKEN FOR COUSCOUS
Provided by Craig Claiborne And Pierre Franey
Categories roasts, main course
Time 30m
Yield One cut-up, partly cooked chicken for couscous
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the chicken with salt and pepper, and place it on a shallow roasting pan, breast side up. Place in the oven and bake about 25 minutes or until golden brown on top. This chicken is not fully cooked, but will be further cooked with the lamb and vegetables.
- When ready to add this partly cooked chicken to the meat and vegetables, cut it into serving pieces.
ROAST CHICKEN ROLLED AND STUFFED
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite. Much easier as you would imagine. Ver impressive for guests. Add different ingredients for the stuffing e.g. roasted red peppers instead of the apricots....
Provided by English_Rose
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
- Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
- Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
- Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
- Using the back of a knife, stretch bacon slices to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle.
- Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of plastic wrap. Use the base of a heavy pan to bash the chicken until about 1/2in thick.
- Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
- Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
- Heat oven to 350°F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter.
- Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot).
- Cool and wrap in fresh foil to transport if taking to a picnic.
Nutrition Facts : Calories 574.2, Fat 38.1, SaturatedFat 11.7, Cholesterol 124.5, Sodium 525.3, Carbohydrate 28, Fiber 3.6, Sugar 10.6, Protein 32
CHICKEN WITH ROASTED PEPPERS AND COUSCOUS
Are you looking for a delicious dinner that's ready in 30 minutes? This easy chicken and couscous recipe is where amazing meets flavor. It's hard not to love this dish with its tender, roasted red peppers. Try adding a little color to your roasted pepper couscous with coarsely chopped, fresh parsley. If you're lucky enough for leftovers, our Chicken with Roasted Peppers and Couscous makes for a delightful lunch the following day.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
- Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
- Stir in feta, parsley and thyme.
Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 6 g, ServingSize About 1 1/3 Cups, Sodium 1430 mg, Sugar 6 g, TransFat 1 g
More about "roast chicken with couscous stuffing recipes"
MOROCCAN ROAST CHICKEN WITH COUSCOUS STUFFING | FOOD …
From foodtolove.co.nz
Cuisine MoroccanCategory Midweek DinnerServings 4Total Time 1 hr 45 mins
- Heat 1 tablespoon of the oil in a large frying pan over low heat. Add onion; cook and stir for 5 minutes or until soft.
- Place couscous in a medium heatproof bowl. Dissolve crumbled stock cube into 1/2 cup boiling water; stir into couscous. Cover with plastic food wrap: set aside tor 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.
ROAST CHICKENS WITH A FRAGRANT COUSCOUS STUFFING
From deliciousmagazine.co.uk
Cuisine Moroccan RecipesCategory October Seasonal RecipesServings 8Calories 703 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Pat the chickens dry with kitchen paper and place them side by side in a large roasting tin.
- Heat half the butter in a large saucepan, add the shallots and cook gently for 4-5 minutes, until tender. Stir in the garlic, spices and chilli, and cook for a further minute. Stir through the couscous and toss well until coated in the buttery spice mix. Pour over the stock and add the cherries and apricots. Turn off the heat, cover, and stand for 10 minutes until the liquid has been absorbed.
- Stir through the pine nuts, herbs and spring onions with a fork to break up the couscous. Season with a little salt and lots of black pepper. Spoon into the body cavity of each bird, then tie up the legs with string to secure.
- Spread the remaining butter over the chickens and sprinkle with lots of black pepper and a little salt. Roast for 1 hour, until the chickens are golden and cooked through.
MOROCCAN ROAST CHICKEN WITH COUSCOUS STUFFING
From aninas-recipes.com
3.7/5 (3)Category Main DishServings 6Estimated Reading Time 2 mins
CHICKEN AND COUS COUS | CHICKEN RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 1 hr 35 minsCategory Healthy MealsCalories 670 per serving
SPICED BUTTER AND LEMON CHICKEN WITH COUSCOUS STUFFING
From myfoodbook.com.au
GLAZED ROASTED CORNISH GAME HENS WITH COUSCOUS …
From finecooking.com
ROASTED CHICKEN STUFFED WITH COUSCOUS - SHARI ROZANSKY
From sharirozansky.com
MOROCCAN COUSCOUS-STUFFED CHICKEN BREASTS - FOOD
From foodandwine.com
ROASTED CHICKEN STUFFED WITH COUSCOUS, APRICOTS AND …
From epicureasia.com
ROAST CHICKEN WITH COUSCOUS AND RED PEPPER STUFFING
From ifood.tv
COUSCOUS-STUFFED CHICKEN RECIPE | COOKING LIGHT
From cookinglight.com
ROAST CHICKEN AND COUSCOUS STUFFING RECIPE | ABEL
From abelandcole.co.uk
ROAST CHICKEN WITH VEGGIE STUFFING, COUSCOUS, CORN AND PEAS
From foodnetwork.ca
ROAST CHICKEN WITH COUSCOUS STUFFING | RECIPE | ROAST CHICKEN RECIPES ...
ROAST CHICKEN WITH MACADAMIA COUSCOUS STUFFING | OVERSIXTY
From oversixty.com.au
MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS – …
From recipes.piedimonte.com.au
ROAST CHICKEN WITH COUSCOUS STUFFING - FOOD24
From food24.com
ROAST CHICKEN WITH MACADAMIA COUSCOUS STUFFING - AUSTRALIAN …
From australian-macadamias.org
ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING - LUNCH RECIPES
From fooddiez.com
SUMAC ROAST CHICKEN WITH COUSCOUS STUFFING | RECIPES FOR FOOD …
From foodlovers.co.nz
ROAST CHICKEN WITH FRUITY COUSCOUS STUFFING | FOOD TO LOVE
From foodtolove.co.nz
ROAST CHICKEN WITH COUSCOUS STUFFING - GOURMET DIRECT
From gourmetdirect.co.nz
WHOLE BAKED CHICKEN WITH STUFFING - THERESCIPES.INFO
From therecipes.info
ROAST CHICKEN STUFFED WITH NUT STUDDED COUSCOUS | ALLYSON GOFTON
From allysongofton.co.nz
SUMAC ROAST CHICKEN WITH COUSCOUS STUFFING
From rangitikeichicken.com
ROAST CHICKEN WITH COUSCOUS STUFFING RECIPE | WOOLWORTHS
From woolworths.com.au
MOROCCAN-STYLE ROAST CHICKEN STUFFED WITH COUSCOUS
From app.ckbk.com
ROAST CHICKEN WITH ONION SAUCE AND COUSCOUS STUFFING
From irishexaminer.com
CHICKEN AND COUSCOUS RECIPES | ALLRECIPES
From allrecipes.com
ONE POT ROAST CHICKEN AND VEGGIE COUSCOUS - VJ COOKS
From vjcooks.com
ROAST CHICKEN WITH COUSCOUS STUFFING | RECIPE | STUFFING RECIPES ...
From pinterest.com
ROAST CHICKEN WITH COUSCOUS STUFFING - FOOD24
From food24.com
JAMIE OLIVER’S COUSCOUS STUFFED ROAST CHICKEN - ROBBY DOG COOKS
From robbydogcooks.com
ROAST CHICKEN STUFFED WITH FRAGRANT COUSCOUS - ASTRAL CHICKEN
From astralchicken.com
PERFECT ROAST CHICKEN DINNER - THE360REPORT
From en.the360report.com
ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING - BBC GOOD FOOD …
From bbcgoodfoodme.com
COUSCOUS-STUFFED CORNISH HENS RECIPE - FOOD & WINE
From foodandwine.com
MOROCCAN ROAST CHICKEN WITH COUSCOUS STUFFING - ANINAS RECIPES
From pinterest.ca
COUSCOUS ROAST CHICKEN — GATHER A TABLE
From gatheratable.com
ROAST CHICKEN WITH COUSCOUS STUFFING | RECIPE | FOOD, ROAST CHICKEN ...
From pinterest.co.uk
You'll also love
Related Search