Best Middle Eastern Chicken With Moghrabieh Couscous Recipes

Middle Eastern Chicken With Moghrabieh Couscous image

Provided by amanda l b

Time 55m

Yield 2 serves, 2 serving(s)

Number Of Ingredients 10

4 -6 chicken drumsticks, skin removed
1 tablespoon olive oil
1 onion, finely diced
1 liter chicken stock
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 roma tomatoes, diced
1 cup israeli couscous (Moghrabieh)
2 liters water

Steps:

Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.
Add the fennel seeds, cumin and corriander and cook another minute.
Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.
After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.
Remove the chicken from the pot and remove chicken from the bone.
If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
Return the chicken to the sauce once the right consistency has been achieved.
To serve, add the Moghrabieh to bowls and top with the chicken mixture.

Nutrition Facts : Calories 846.9, Fat 26.8, SaturatedFat 6.2, Cholesterol 133.5, Sodium 882.7, Carbohydrate 94.3, Fiber 6.7, Sugar 12, Protein 53.5

Middle Eastern Chicken With Pumpkin and Couscous image

Provided by Cas Lisa

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

400 g chicken fillets
300 g pumpkin or 300 g butternut squash, peeled and diced
10 g harissa (McCormick's Middle Eastern Spices)
2 tablespoons olive oil
1/2 cup chopped coriander
1 lemon, juice of
1 lemon, zest of
100 g goat milk feta
2 cups cooked couscous

Steps:

Preheat oven to 200 degrees celcius.
Combine chicken, pumpkin, spice and oil and place on a baking tray.
Bake for around 20-25 minutes.
Cool slightly and slice the chicken into strips.
In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
Finally fold through the pumpkin and the chicken pieces.
Serve garnished with lemon slices and coriander.

Nutrition Facts : Calories 284.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 64, Sodium 121.8, Carbohydrate 24, Fiber 1.6, Sugar 1.4, Protein 25

Middle Eastern Chicken image

Yield Serves 4

Number Of Ingredients 13

1/4 cup low-salt soy sauce
1/2 cup plus 2 tablespoons water
3 tablespoons fresh lime juice
2 teaspoons dry Sherry
2 garlic cloves, minced
1 teaspoon minced peeled fresh gingerroot
1/4 teaspoon curry powder
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
2 skinless boneless whole chicken breasts (about 1 1/4 pounds), halved
vegetable-oil cooking spray
1 small onion, sliced thin
Accompaniment: cooked couscous if desired

Steps:

In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
Remove chicken from marinade and pat dry with paper towel. Reserve marinade.
Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned. Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.