Chicken With Orange Couscous Recipes

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ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS



Za'atar Chicken With Orange Israeli Couscous image

From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.

Provided by COOKGIRl

Categories     Poultry

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts, flattened to 1/2-inch thick
1/4 cup za'atar spice mix
salt, to taste
black pepper, to taste
4 tablespoons olive oil or 4 tablespoons grapeseed oil, divided
1/2 cup dry white wine (omit for non-alcoholic version)
1 cup chicken stock
1 1/2 cups israeli couscous
1/3 cup toasted pine nuts
1 orange, peeled and segmented
1 orange, juice and zest of
1 teaspoon cumin seed, toasted and ground
1/2 cup fresh cilantro, chopped (NOT dried)
whole wheat pita bread
tzatziki
imported olive

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.

Nutrition Facts : Calories 662, Fat 25.7, SaturatedFat 3.4, Cholesterol 77.3, Sodium 233.7, Carbohydrate 64.9, Fiber 6.3, Sugar 4.7, Protein 37.4

TUNISIAN ORANGE CHICKEN WITH COUSCOUS



Tunisian Orange Chicken With Couscous image

Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil

Provided by JackieOhNo

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

1 (3 lb) whole chickens, cut in 8 pieces
1 large onion, cut crosswise in 1/4-inch-thick slices and separated into rings
1 cup celery, sliced
1 small garlic clove, crushed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon sugar
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large tomatoes, cored and chopped
1 cup orange juice
2 large navel oranges, peeled and cut crosswise into 1/2-inch-thick slices
1/2 cup small pitted ripe black olives
1 1/2 cups water
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 cup couscous
watercress leaf, for garnish (optional)
1 navel orange, sliced, for garnish (optional)

Steps:

  • In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
  • Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
  • Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
  • Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
  • Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
  • With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
  • Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.

Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1

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