Middle Eastern Chicken Couscous Soup Food

MIDDLE EASTERN CHICKEN & COUSCOUS SOUP

Steps:

• Add your olive oil to a soup pan.
• Add sliced onions and brown to a nice caramelization but not too brown.
• Once onions start to brown, add the cinnamon, caraway, paprika, salt and pepper. Mix well and cook for a minute or two.
• Next add your broth, chickpeas and bouillon if using.
• Cook for 5 minutes.
• Lastly add your chopped chicken and cook through for a few minutes.
• In the meantime, make the couscous according to the directions.

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Steps:

• Heat the oven to 425 degrees F.
• Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
• Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
• Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
• Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
• Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
• While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
• When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Steps:

• Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
• While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
• Serve chicken over couscous, or vice versa, and garnish with parsley.

MIDDLE-EASTERN CHICKEN

Steps:

• Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
• To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
• Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
• Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
• Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.

MIDDLE EAST CHICKEN SOUP

Steps:

• Simmer the broth, onion, celery, carrot, garlic, cumin and cayenne (with raw rice, if using), for 10 minutes.
• Add cooked rice (if using), the chicken, and the tomato and simmer 10 more minutes.

MIDDLE EASTERN CHICKEN WITH MOGHRABIEH COUSCOUS

Steps:

• Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
• When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
• Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.
• Add the fennel seeds, cumin and corriander and cook another minute.
• Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
• While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.
• After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.
• Remove the chicken from the pot and remove chicken from the bone.
• If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
• Return the chicken to the sauce once the right consistency has been achieved.
• To serve, add the Moghrabieh to bowls and top with the chicken mixture.

MIDDLE EASTERN CHICKEN WITH PUMPKIN AND COUSCOUS

Steps:

• Preheat oven to 200 degrees celcius.
• Combine chicken, pumpkin, spice and oil and place on a baking tray.
• Bake for around 20-25 minutes.
• Cool slightly and slice the chicken into strips.
• In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
• Finally fold through the pumpkin and the chicken pieces.
• Serve garnished with lemon slices and coriander.