Spicy And Sweet Chicken And Couscous Pot With Minty Cilantro Sauce Recipes

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LEEK"Y" CHICKEN AND COUSCOUS



Leek

Make and share this Leek"y" Chicken and Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups chicken stock
2 tablespoons butter
1/4 cup golden raisin, chopped
1 1/2 cups couscous
2 tablespoons extra virgin olive oil
1 1/2 lbs chicken tenders, cut into large bite-size pieces
salt
black pepper
2 medium leeks (or 1 large leek)
1 cup dry white wine
2 -3 tablespoons chopped fresh flat-leaf parsley, chopped

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.

Nutrition Facts : Calories 678.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 116.7, Sodium 300.8, Carbohydrate 68.6, Fiber 4.5, Sugar 9.1, Protein 51

SPICY CHICKEN WITH COUSCOUS



Spicy Chicken With Couscous image

This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.

Provided by Rogue Red

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb skinless chicken breast, diced
1 cup dry couscous
4 zucchini, diced
1 onion, diced
1 (14 1/2 ounce) can chopped tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons curry powder
1 tablespoon olive oil
2 teaspoons sugar

Steps:

  • Heat 1/2 the oil in a frying pan and add the diced chicken.
  • Cook until browned and put aside.
  • Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
  • Cook until the onion is transparent and the zucchini is soft.
  • Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
  • Meanwhile prepare the couscous.
  • Add the sugar to the chicken mixture and simmer for 2 minutes.
  • Serve over the couscous or mix together and serve.

SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAU



Spicy and Sweet Chicken and Couscous Pot With Minty Cilantro Sau image

From Rachael Ray, my go-to Company meal. Always impressive, and I'm always asked for the recipe, even though it's actually very easy.

Provided by livimeikle

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

2 1/2 cups chicken stock
1/2 cup mango chutney
salt and pepper
2 tablespoons olive oil
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
4 boneless skinless chicken breasts, cut into large bite-sized pieces
1 large onion, thinly sliced
1 red bell pepper, cored, seeded and sliced (I use two, one red and one green)
3 garlic cloves, minced
3 inches fresh ginger, peeled and grated
zest and juice of one lemon
1 1/2 cups couscous
1/2 cup plain yogurt
10 fresh mint leaves
1/4 cup fresh cilantro (I use 1/2 c)
3 scallions, trimmmed, coarsely chopped
juice of one lime

Steps:

  • In small pot over med heat, combine 2 c of chicken stock and chutney, salt and pepper, bring to a bubble and keep simmering over low heat.
  • Heat large skillet or soup pot (with tight fitting lid) over med-high heat with oil. Add coriander, cumin, red pepper and "toast" spices for about 10 seconds. Add chicken and toss till well coated. Spread chicken in even layer and season with salt and pepper. Cook chicken pieces for 2 minutes each side till brown, then add onions, peppers, garlic and 3/4 ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 c chicken stock. Cook 2-3 minutes, till most liquid is evaporated.
  • Create a well in the center of the pan, add the chicken stock/chutney mixture and lemon juice and zest Bring to a bubble, add couscous to center. USe a spoon to spread if necessary so couscous is all in liquid. REmove from heat and place tight fitting lid on the pan. Wait 5 minutes to cook couscous.
  • While the couscous is cooking, make sauce. In a blender combine yogurt, mint, cilantro, scallions, lime juice, remaining giner and a bit of water if necessary. Puree till smooth. Season with salt and pepper.
  • After cooking, fluff couscous with fork and remove to another pan to avoid sticking/clumping. Serve in shallow bowls with drizzles of sauce on top.

Nutrition Facts : Calories 364.6, Fat 9, SaturatedFat 1.9, Cholesterol 56, Sodium 252.4, Carbohydrate 43.1, Fiber 3.5, Sugar 4.6, Protein 26.3

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS



Sweet Chili Lime Chicken with Cilantro Couscous image

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

Provided by Grumpy's Honeybunch

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cubed
1 pinch monosodium glutamate (such as Ac'cent®), or to taste
6 tablespoons soy sauce
6 tablespoons brown sugar
½ teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
2 cups vegetable broth
1 cup couscous
⅓ cup chopped cilantro
4 wedges lime for garnish

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
  • Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
  • Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
  • Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 52 g, Cholesterol 58.5 mg, Fat 6.2 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 1.2 g, Sodium 1675.2 mg, Sugar 22.2 g

SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAUCE



Spicy and Sweet Chicken and Couscous Pot with Minty Cilantro Sauce image

Exotic, easy, and healthy, too, this simple dish is just delish.

Yield 4 servings

Number Of Ingredients 19

2 1/2 cups chicken stock
1/2 cup mango chutney
Salt and black pepper
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 tablespoon ground coriander, 1/2 palmful
1 teaspoons ground cumin, 1/3 palmful
1/2 teaspoon red pepper flakes (eyeball it in your palm)
4 boneless, skinless chicken breasts, cut into large bite-size pieces
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
3 garlic cloves, finely chopped
3-inch piece fresh ginger, peeled and grated
Zest and juice of 1 lemon
1 1/2 cups plain couscous
1/2 cup plain yogurt
10 fresh mint leaves, from several sprigs
1/4 cup fresh cilantro leaves, a generous handful
3 scallions, trimmed, coarsely chopped
Juice of 1 lime

Steps:

  • In a sauce pot over medium-low heat, combine 2 cups of the chicken stock with the mango chutney and a little salt and pepper, bring it up to a bubble, and then turn down the heat to low to just keep warm.
  • Heat a large skillet with high sides or a soup pot over medium-high heat with the EVOO. Once the oil is hot, add the coriander, cumin, and red pepper flakes to the oil and "toast" the spices, stirring constantly for about 15 seconds. Add the chicken and toss it in the spices until well coated. Spread the chicken out in an even layer and season it with salt and pepper. Cook the chicken pieces for 2 minutes on each side to brown, then add the onions, red bell pepper, garlic, and three fourths of the grated ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 cup of chicken stock and continue to cook until almost all of the liquids have evaporated, about 2 to 3 minutes.
  • Scoot the chicken and veggies to the sides of the skillet, creating a crater in the center of the pan. Add the chicken stock-chutney mixture and the lemon zest and juice, bring up to a bubble, and then add the couscous to the crater. Give the skillet a shake to get the couscous to settle into the liquids but still try to keep it in the crater. Use the back of a spoon to spread it out into the liquids if the shaking doesn't do the trick. Cover it with a tight-fitting lid or with a piece of aluminum foil (if you are using foil, really wrap the top of the pan; you need to hold in the steam) and then turn off the heat and let it sit for about 5 minutes to cook the couscous.
  • While the couscous is cooking with the chicken and the veggies, make the minty cilantro sauce. In a blender combine the yogurt, mint, cilantro, scallions, lime juice, the remaining grated ginger, and a small splash of water. Turn the blender on and puree until the mixture is smooth. If it doesn't get going right away, add another splash of water to get it moving. Season the sauce with a little salt and pepper.
  • To serve, with a fork mix the couscous with the chicken and veggies, serve up a couple of heaping spoonfuls in shallow bowls, and give each serving a generous drizzle of the minty cilantro sauce.

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