Chicken With Couscous And Orange Food

QUICK CHICKEN COUSCOUS

Steps:

• Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
• Season chicken on both sides with salt.
• Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
• Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
• Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
• When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
• Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

ORANGE HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Steps:

• Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
• Mix all remaining salad ingredients into cooled couscous.
• Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS

Steps:

• Preheat oven to 350°F.
• Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
• Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
• Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
• Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
• Add the chicken stock and return to boil.
• Immediately add the couscous. Cover skillet tightly and remove from heat.
• Keep skillet covered 5 minutes or until liquid is absorbed.
• Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
• Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
• Season with salt and pepper to taste, if necessary.
• Transfer the couscous to a platter and place the chicken breasts on top.
• Serve with warm pita bread, tzatziki and imported olives.

CHICKEN AND COUSCOUS WITH FENNEL AND ORANGE

Steps:

• Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
• Heat 2 tbs of the oil in a 12 inch nonstick skillet over medium high heat until shimmering. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6-8 minutes.
• Flip the chicken breasts over, reduce the heat to medium and continue to cook until the thickest part of the chicken is cooked through at the thickest part, about 6-8 minutes longer. Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while cooking the vegetables and couscous.
• Add 1 tbs more oil to the skillet and return to medium-high heat until shimmering. Add the onion, fennel and 1/2 tsp salt and cook until the onion is softened, 5-7 minutes. Stir in the couscous, garlic and a pinch cayenne and cook until fragrant, about 30 seconds. Stir in the 3/4 cup of the orange juice and broth, scraping up any browned bits. Bring to a simmer, cover, and let sit off the heat until the liquid is absorbed, about 5 minutes.
• In the meantime, whisk the remaining 5 tablespoons oil, remaining 1/4 cup orange juice, 2 tbs of the cilantro and a pinch of the cayenne together in a small bowl; set aside.
• Gently fold the remaining 2 tbs cilantro into the couscous with a fork and season with salt and pepper to taste. Drizzle the oil-orange juice mixture over the chicken and couscous before serving.

TUNISIAN ORANGE CHICKEN WITH COUSCOUS

Steps:

• In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
• Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
• Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
• Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
• Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
• With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
• Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.