Skillet Chicken With Couscous Lemon And Halloumi 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.

SKILLET CHICKEN WITH COUSCOUS

Steps:

• Preheat the oven to 400° F.
• In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle generously over chicken thighs.
• Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat. Transfer seasoned chicken to the cast iron. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
• To the same skillet, add remaining olive oil, garlic and couscous, and cook until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan, and bring the mixture to a boil.
• Add the chicken back to the skillet, and garnish with lemon slices and rosemary, if desired. Place the skillet in the oven. Bake until the chicken is cooked through, about 15 minutes.
• Serve the chicken with the couscous with fresh herbs and lemon slices, if desired.

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI

Steps:

• Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
• Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
• Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
• Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
• Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES

Steps:

• Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
• Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
• In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
• Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
• Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

ONE-PAN BASIL HALLOUMI CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F / 175˚ C
• Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
• Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
• Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
• Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
• Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
• Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
• Enjoy!