Best Moroccan Chicken With Pistachio Couscous Recipes

Moroccan Chicken with Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 small red onions, thinly sliced
3 carrots, halved crosswise and quartered lengthwise
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 1-inch piece ginger, peeled and finely chopped
Kosher salt
1 cup couscous
2 cups packed fresh cilantro (about 1 large bunch)
3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
1/3 cup golden raisins
1 tablespoon honey
2 tablespoons toasted sliced almonds

Steps:

Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

Moroccan Chicken With Pistachio Couscous image

Provided by The Flying Chef

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 teaspoons lemon rind, finely grated
4 chicken breasts
1 red capsicum, sliced thinly
2 (100 g) sachet's quick-cooking couscous (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your b)
1 -2 teaspoon vegetable bouillon granules
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 cup roasted pistachios, chopped coarsely
2 tablespoons sultanas, chopped roughly
1/2 cup fresh coriander, chopped coarsely

Steps:

Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
In same cleaned pan add capsicum and cook for 1 minute, stirring.
While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
Stir in nuts, sultana's and coriander.
To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.