Best Mushroom Chicken With Couscous Oamc Recipes

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

MORROCAN CHICKEN WITH COUSCOUS

Steps:

• In a large bowl, combine the flour, paprika, salt (optional), and pepper. Add the chicken and mix so that all sides are well covered.
• In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes.
• Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth.
• Bring to a boil, then reduce the heat to medium-low.
• Cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning if necessary.
• Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes.
• Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes before serving.

CHICKEN AND MUSHROOMS WITH COUSCOUS

Steps:

• Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

RUDY'S MOROCCAN STEWED CHICKEN WITH COUSCOUS

Steps:

• Heat the oil in a large deep skillet or a wide pot over medium-high heat.
• Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
• In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
• If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
• While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
• Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
• Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
• While the dish simmers, prepare the couscous according to package directions.
• Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
• Season to taste with more salt and pepper.
• Serve over whole wheat couscous garnish with fresh chopped cilantro.