Best Middle Eastern Chicken Pot And Butter Nut Couscous Recipes

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Middle Eastern Chicken Pot and Butter-Nut Couscous image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

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.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Middle Eastern Chicken Pot and Butter-Nut Couscous image

This recipe jumps with flavor and smells awesome! An easy, 30 min meal from Rachael Ray. My family loved this!!!

Provided by Chill

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
1 1/2 lbs boneless skinless chicken thighs (chopped into bite-sized pieces)
1 onion, thinly sliced
3 garlic cloves, minced
1 cup shredded carrot
1 fresh bay leaf (I used dried)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
1 pinch ground cinnamon
salt & freshly ground black pepper
3/4 cup chopped dried fruits (I used dates and apricots)
1 lemon, juice and zest of
3/4 cup pitted mixed olive, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup sliced almonds
1 1/2 cups couscous
chopped fresh parsley

Steps:

Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
While chicken simmers, melt butter in sauce pan over medium heat.
Add nuts and lightly toast for a few minutes.
Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
Serve chicken over couscous and garnish with parsley.
This rocks!

Nutrition Facts : Calories 841.3, Fat 39.5, SaturatedFat 9, Cholesterol 164.1, Sodium 779, Carbohydrate 70, Fiber 6.5, Sugar 7.1, Protein 51.1

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