Best Moroccan Skillet Chicken With Pine Nut Couscous Recipes

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS

Moroccan Seasoned Chicken With Pine Nut Couscous image

Make and share this Moroccan Seasoned Chicken With Pine Nut Couscous recipe from Food.com.

Provided by threeovens

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon sweet paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 lbs chicken, cut into 2 inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
2 lemons (1 thinly sliced, the other juiced)
salt & freshly ground black pepper
2 1/2 cups chicken stock
1 cup large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup fresh parsley

Steps:

In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
Add onion, garlic and lemon slices; season with salt and pepper.
Cook, stirring frequently, until the onion is softened, about 6 minutes.
Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
Fluff couscous with a fork and stir in pine nuts.
Serve the chicken and sauce over the couscous and sprinkle with parsley.

Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS

Golden Lemon-Olive Chicken with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
3 medium onions peeled, each cut into 6 wedges, root end intact
4 bay leaves
4 large cloves garlic, crushed
Salt and freshly ground black pepper
1 cup good quality pitted large green olives
5 tablespoons butter
4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced
1 generous pinch saffron threads, 12 to 15 threads
3 tablespoons all-purpose flour
1 quart homemade or store-bought chicken stock
1 1/2 teaspoons turmeric, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 pinch ground cinnamon
1 1/2 to 2 pounds poached chicken, diced or shredded
1/4 cup pine nuts
1 1/2 cups couscous
1/4 cup finely chopped mint leaves
1/4 cup finely chopped parsley leaves

Steps:

Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.