Leek Y Chicken And Couscous Recipes

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

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.

CHICKEN WITH COUSCOUS

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.

LEEK-Y CHICKEN AND COUSCOUS

Steps:

• Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight-fitting lid. When the liquid boils, add the raisins and couscous. Take the pan off the heat. Stir the couscous and place the lid on the pot. Let it stand.
• Heat a large nonstick skillet over medium-high heat and add the EVOO. Add the chicken in a single layer and season it with salt and pepper. While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
• Cut the leeks in half lengthwise, then cut them into 1-inch half moons. Place the leeks in a colander and run them under cold water. Separate the layers to release the dirt and grit. Rinse well, then drain well.
• Add the leeks to the chicken and wilt, 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should still have some color but should be tender and the chicken should be cooked through. Add the remaining tablespoon of butter and swirl into the sauce.
• Fluff the couscous with a fork and stir in the parsley. Place a bed of couscous on each dinner plate and top it with the chicken and leeks.

LEEK-Y CHICKEN AND COUSCOUS

Steps:

• 1. Heat the chicken broth and the butter in a medium saucepan. (Use a pan with a tight-fitting lid.) When the broth boils, add the raisins and the couscous. Take the saucepan off the heat. Stir the couscous and place the lid on the pan. Let stand. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes. While the chicken works, trim the tough tops and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain. Stir the leeks into the chicken and wilt for 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should be tender, with some bright green color, and the chicken should be cooked through. Fluff the couscous with a fork and stir in the parsley. Spoon a bed of couscous onto dinner plates and top with the chicken and leeks.

LEEK"Y" CHICKEN AND COUSCOUS

Steps:

• Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
• When the liquid boils, add in the raisins and couscous; remove pan from heat.
• Stir the couscous and place the lid on the pot; let stand.
• Heat a large nonstick skillet over med-high heat; add in the olive oil.
• Add the chicken in a single layer and season it with salt and pepper.
• While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
• Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
• Place the leeks in a colander and run them under cold water.
• Separate the layers to release the dirt and grit; rinse well, then drain well.
• Add the leeks to the chicken and wilt 2-3 minutes.
• Add in the wine and let it cook down by half, 3-4 minutes.
• The leeks should still have some color but should be tender and the chicken should be cooked through.
• Add in the remaining 1 tablespoon butter and swirl into the sauce.
• Fluff the couscous with a fork and stir in the parsley.
• Place a bed of couscous on each dinner plate; top with chicken and leeks.