CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT
Categories Chicken Onion Hanukkah Quick & Easy High Fiber Dried Fruit Winter Cinnamon Couscous Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.
CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT
I recently discovered this on Epicurious and I'm in love! I think I could have this every night for a week. It's easy and fast enough to do when you get home from work too. I have been having it with some peas to add some green to the plate and iced mint tea. I am posting the original recipe but here are the comments of another user. I have been useing these recomendations: "Natalie from San Francisco, CA on 05/23/06 I love this recipe. One change I make is to use chicken thighs only, cook (boil in stock or saute) until they are about 95% done and then shred them when cool. I add the chicken at the last minute with the other ingredients so it finishes cooking in a couple of minutes. I find the dish is quicker, uses less oil and the spices get more evenly distributed. I usually use a sweeter dried fruit, like prunes or raisins, and a tart fruit, like apricots or cranberries. I've also made this dish with the larger size couscous (could be harder to find) as well as the traditional couscous and I find that the texture of the larger couscous is a nice addition."
Provided by Annacia
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
- Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
- Turn chicken and transfer skillet to oven.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
- Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
- Remove skillet from heat, stir in couscous and 1 teaspoon mint.
- Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous.
- Sprinkle with 1 teaspoon mint and serve.
Nutrition Facts : Calories 639.8, Fat 24.8, SaturatedFat 6.4, Cholesterol 138.6, Sodium 175.2, Carbohydrate 65.7, Fiber 6.6, Sugar 1.9, Protein 39.3
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
CINNAMON CHICKEN
Make and share this Cinnamon Chicken recipe from Food.com.
Provided by Dusty Gold
Categories < 30 Mins
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey.
- Add in chicken and marinate 2 hours or overnight, depending on how much time you have.
- Preheat oven to 350 degrees.
- Use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other.
- Pour marinade over chicken and bake for 50 to 60 minutes.
- Marinade will become nice and thick on the chicken.
- Serve with some noodles and salad.
Nutrition Facts : Calories 825.4, Fat 49.6, SaturatedFat 12.8, Cholesterol 200, Sodium 573, Carbohydrate 28.7, Fiber 0.7, Sugar 24.6, Protein 51.3
MOROCCAN CHICKEN WITH COUSCOUS
Add Moroccan Chicken with Couscous to your meal for exotic flavor. This Moroccan Chicken with Couscous is surprisingly easy and takes just 45 minutes from start to finish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Toss first 3 ingredients with 1 tsp. dressing. Place on one half of foil-covered rimmed baking sheet sprayed with cooking spray. Place chicken on other half of prepared baking sheet; brush with remaining dressing. Bake 40 min. or until chicken is done (165°F), adding nuts, apricots and raisins to the baking sheet for the last 5 min. Remove from oven.
- Heat oil in saucepan on medium heat. Add onions along with the anise and cinnamon sticks from baking sheet; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in broth; bring to boil. Remove and discard anise and cinnamon sticks. Add couscous to onions in pan; mix well. Remove from heat; cover. Let stand 5 min.
- Fluff couscous mixture. Add garlic, nuts and fruit from baking sheet; mix lightly. Serve with the chicken.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CINNAMON ISRAELI COUSCOUS
Cinnamon adds warmth to quick and delicious Israeli couscous. Makes a nice Thanksgiving side dish and goes great with a caramel Porter or other seasonal dark beer.
Provided by Lenny
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
- Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 46.2 g, Fat 5.1 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 196.5 mg, Sugar 11 g
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