Best Spicy Chicken With Chickpea Couscous Recipes

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS

Lemon-Paprika Chicken with Chickpeas and Couscous image

This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh lemon juice, plus lemon wedges for serving
1 tablespoon tomato paste
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 teaspoons chopped fresh thyme
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 15-ounce can chickpeas (not drained)
1 red bell pepper, chopped
3/4 cup couscous
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams

COUSCOUS WITH CHICKEN AND CHICKPEAS

Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
Stir in 4 cups of the water and the carrots.
Add in the chicken and bring to a simmer.
Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

SPICY CHICKEN WITH COUSCOUS

Spicy Chicken With Couscous image

This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.

Provided by Rogue Red

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb skinless chicken breast, diced
1 cup dry couscous
4 zucchini, diced
1 onion, diced
1 (14 1/2 ounce) can chopped tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons curry powder
1 tablespoon olive oil
2 teaspoons sugar

Steps:

Heat 1/2 the oil in a frying pan and add the diced chicken.
Cook until browned and put aside.
Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
Cook until the onion is transparent and the zucchini is soft.
Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
Meanwhile prepare the couscous.
Add the sugar to the chicken mixture and simmer for 2 minutes.
Serve over the couscous or mix together and serve.