Lemon Paprika Chicken With Chickpeas And Couscous Recipes

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COUSCOUS WITH CHICKEN AND CHICKPEAS



Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  • Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  • Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  • Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  • Stir in 4 cups of the water and the carrots.
  • Add in the chicken and bring to a simmer.
  • Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  • Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  • Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  • Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  • Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

LEMON-SPICED CHICKEN WITH CHICKPEAS



Lemon-Spiced Chicken With Chickpeas image

Another healthy looking recipe I have collected and intend to try. I am eating a lot of beans and pulses these days and another way to use chickpeas is never a bad thing. I collected this recipe from the February 2008 copy of the BBC Good Food Magazine. The recipe says that it is suitable for freezing.

Provided by Sarah_Jayne

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon sunflower oil
1 onion, halved and thinly sliced
4 boneless skinless chicken breasts, cut into chunks
1 cinnamon stick, broken in half
1 teaspoon ground cilantro
1 teaspoon ground cumin
1 lemon, juice and zest of
1 (15 ounce) can chickpeas, drained
7 fluid ounces chicken stock
8 ounces spinach

Steps:

  • Heat the oil in a large frying pan.
  • Fry the onion gently for five minutes.
  • Turn up the heat and add the chicken.
  • Fry for about 3 minutes until golden.
  • Stir in the spices and the lemon zest and fry for 1 more minute.
  • Tip in the chickpeas and stock.
  • Put the lid on and simmer for 5 minutes.
  • Season to taste and then tip in spinach and re-cover.
  • Leave the spinach to wilt for 2 minutes and then stir through.
  • Squeeze over the lemon juice just before serving.

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