MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS
A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.
Provided by Myleen Sagrado Sjödin
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Prepare the couscous according to package directions.
- Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
- Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g
CHICKEN AND APRICOT STEW WITH COUSCOUS
In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 16
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add the chicken, and cook until browned, about 4 minutes per side. Transfer to a paper-towel-lined plate. Pour off all but 2 tablespoons oil.
- Reduce heat to medium; add onion. Cook, stirring occasionally, until lightly browned, about 7 minutes. Add garlic; saute briefly. Add apricots, cinnamon, saffron, ginger, coriander, 2/3 cup water, and 2 tablespoons honey; season with salt.
- Return chicken to skillet; bring to a simmer. Cover, reduce heat to low, and cook until chicken is cooked through and liquid is thickened, 45 to 50 minutes. (If sauce has not thickened, transfer chicken to a platter and place it into an oven preheated to 200 degrees to keep warm. Reduce sauce to desired consistency.) Add remaining 2 tablespoons honey and salt to taste. Pour over chicken on platter.
- Meanwhile, in a medium saucepan, bring stock to a boil. Place couscous and butter in a medium bowl. Pour stock over couscous; cover with plastic wrap. Let stand until the couscous absorbs all the stock, about 5 minutes. Fluff with a fork, and season with salt. Stir in almonds. Serve couscous with chicken, and garnish with sesame seeds.
CHICKEN WITH COUSCOUS
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!
Provided by Julianne Ture
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
- Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
- In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g
CHICKEN STEW WITH COUSCOUS
This all-American chicken stew goes global when you include fresh ginger and serve over hot cooked couscous.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
- Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
- Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
MOROCCAN CHICKEN STEW WITH COUSCOUS
Are you searching for another kind of stew, one with different taste than traditional ones? The Moroccan chicken stew with couscous is one of the "must try" ones! Did you Know? Moroccan food is meant to be enjoyed with family and friends. Along with savory food, the Moroccans have brought with them a culture of closeness at mealtimes.
Provided by Susan Anne Dale
Categories All Recipes | Food & Drinks,Healthy Recipes,Quick Recipes
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2-3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.
- Add spice blend to sauté pan and toast gently. Then add the carrots, onion, and cook for about 3-4 minutes or until the onions have turned clear, but not brown.
- Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat 1-2 minutes. Add chicken legs, and return to a boil. Cover and gently simmer for about 10-15 minutes (to a minimum internal temperature of 165 °F).
- Meanwhile, prepare the couscous by bringing the chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes. When done, fluff couscous with a fork, and gently mix in the mint.
- When the chicken stew is almost cooked, add salt and chili sauce with 2-3 minutes before taking off the heat. Serve hot. Enjoy!
Nutrition Facts : Calories 422, Fat 16.9g, SaturatedFat 4.7g, Cholesterol 132mg, Sodium 607mg, Carbohydrate 43g, Fiber 4.4g, Sugar 2.5g, Protein 31.1g
LEMONY CHICKEN STEW WITH GIANT COUSCOUS
This healthy Moroccan-style one-pot can be slow-cooked and dished up at different times - ideal for busy households
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.
- Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you're eating at different times.
- Add the couscous 10 mins before you're ready to serve, cover and simmer for 10 mins or until cooked. If you're eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.
Nutrition Facts : Calories 415 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium
MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Provided by Suzy Karadsheh
Number Of Ingredients 17
Steps:
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving
GREEK CHICKEN STEW WITH CINNAMON COUSCOUS
I was hesitant about trying this recipe since I'm not a fan of raisins or garbanzo beans. I'm glad I did because it is very tasty! From Sara's Secrets on the Food Network.
Provided by rickoholic83
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the stew:.
- Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
- Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.
- Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.
- Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.).
- Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous.
- To make the couscous:.
- While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat.
- When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
CHICKEN STEW FOR COUSCOUS
This Algerian recipe is served with couscous. Though the recipe calls for chicken you could substitute goat or lamb for the chicken. This is from one of my favorite books, Extending the Table.
Provided by luvinlif2k
Categories Stew
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Set aside tomatoes, zucchini, chick-peas and cayenne.
- Combine all remaining ingredients in a large saucepan and bring to a boil.
- Reduce heat and cook, covered about 8 minutes.
- Add tomatoes and zucchini and cook 3-5 minutes.
- Add chick-peas and cayenne pepper.
- Cook until heated through.
- Serve over steaming couscous.
Nutrition Facts : Calories 150.4, Fat 2, SaturatedFat 0.4, Cholesterol 0.1, Sodium 870, Carbohydrate 26.5, Fiber 6, Sugar 4.3, Protein 8
CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS
Make a superhealthy start to the week with this hearty and wholesome one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
- Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.
Nutrition Facts : Calories 347 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.2 milligram of sodium
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- Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
- Sprinkle chicken with pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken from pan. Increase heat to high; add wine to pan. Cook until reduced to 1 cup (about 5 minutes). Remove from heat. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes. Add breast halves; cover and cook 20 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
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- Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
- Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
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- Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!
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