Best Chicken And Couscous With Fennel And Orange Recipes

ROASTED CHICKEN THIGHS WITH FENNEL AND ORANGE

Roasted Chicken Thighs with Fennel and Orange image

Roast chicken, fennel, and orange come together in this makes a bright, flavorful one-pot skillet dinner. Serve it with rice, farro, quinoa or barley for an easy meal.

Provided by Aaron Hutcherson

Categories Dinner 1-Pot

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
2 bulbs fennel (about the size of your fist)
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper, divided
1 navel orange, scrubbed clean and sliced into quarter-inch rounds
2 cloves garlic, grated with a microplane or finely minced
2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional)

Steps:

Preheat the oven: Preheat the oven to 450˚F.
Prepare the chicken: In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs. Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken. Set aside to marinate for 5 to 10 minutes. while you prep the vegetables. You can also do this step a few hours ahead of time and refrigerate to infuse with more flavor.

Nutrition Facts : Calories 615 kcal, Carbohydrate 45 g, Cholesterol 208 mg, Fiber 8 g, Protein 42 g, SaturatedFat 8 g, Sodium 939 mg, Sugar 30 g, Fat 33 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

MOROCCAN SPICED CHICKEN AND FENNEL

Moroccan Spiced Chicken and Fennel image

I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)

Provided by justcallmetoni

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 cup uncooked couscous
2 cups water

Steps:

Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
Add chicken and chopped fennel , cook 2 more minutes.
Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #poultry #african #chicken #stove-top #one-dish-meal #meat #chicken-breasts #pasta-rice-and-grains #equipment