Roasted Chicken With Goat Cheese Macadamia Nut Crust And Parsley Pimento Couscous Recipes

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MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS



Middle Eastern Chicken Pot and Butter-Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Steps:

  • Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
  • While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
  • Serve chicken over couscous, or vice versa, and garnish with parsley.

MACADAMIA NUT CHICKEN BREASTS



Macadamia Nut Chicken Breasts image

The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.

Provided by Lorac

Categories     Chicken

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup light soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger
6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumb (Japanese Panko)
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
coconut flakes
thinly sliced onion, floured and deep fried

Steps:

  • Marinade: Combine ingredients.
  • Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
  • Combine nuts and bread crumbs.
  • Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
  • In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
  • Garnish and serve with Mango Chutney.

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