Spice Rubbed Chicken With Israeli Couscous Recipes

Steps:

• In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous; cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside.
• Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes per side. Slice chicken; serve with couscous.

Steps:

• Israeli Spice Rub:
• For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
• Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
• Grill chicken 6 or 7 minutes on each side or until juices run clear.
• Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

Steps:

• For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F.
• While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
• For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides.
• Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed.
• Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving.

Steps:

• In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous, cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside. Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes, per side. Slice chicken; serve with couscous.

Steps:

• Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
• When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
• Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
• Remove the chicken from the oven and top with scallions before serving.

Steps:

• For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
• Place chicken in a shallow dish and drizzle with extra-virgin olive oil to barely coat the meat.
• Rub chicken liberally with 4 tablespoons of the spice blend.
• Let stand 10 minutes and prepare the Tomato Relish.
• Grill chicken 6 or 7 minutes on each side or until juices run clear.
• For the Tomato Relish:.
• Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl.
• Combine oil, lemon juice, and spices in a small plastic container with a lid.
• Shake dressing to combine and pour over salad.
• Season salad with kosher salt and toss to combine well.
• Let stand 10 minutes and serve.

Steps:

• In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
• In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
• Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
• Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
• Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

Steps:

• Heat 1/2 the oil in a frying pan and add the diced chicken.
• Cook until browned and put aside.
• Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
• Cook until the onion is transparent and the zucchini is soft.
• Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
• Meanwhile prepare the couscous.
• Add the sugar to the chicken mixture and simmer for 2 minutes.
• Serve over the couscous or mix together and serve.

Steps:

• Preheat oven to 350°F.
• Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
• Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
• Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
• Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
• Add the chicken stock and return to boil.
• Immediately add the couscous. Cover skillet tightly and remove from heat.
• Keep skillet covered 5 minutes or until liquid is absorbed.
• Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
• Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
• Season with salt and pepper to taste, if necessary.
• Transfer the couscous to a platter and place the chicken breasts on top.
• Serve with warm pita bread, tzatziki and imported olives.