Middle Eastern Chicken Pot And Butter Nut Couscous Food

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.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Steps:

• Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
• Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
• Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
• Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
• While chicken simmers, melt butter in sauce pan over medium heat.
• Add nuts and lightly toast for a few minutes.
• Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
• Serve chicken over couscous and garnish with parsley.
• This rocks!

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.)

MIDDLE EASTERN CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
• Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
• Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
• Serve with couscous or rice.

MIDDLE EASTERN SWEET COUSCOUS

Steps:

• Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
• Place in a bowl with the chopped apricots and toss to combine.
• Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
• Fluff with a fork, then add the nuts & apricots, toss gently.
• The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.

MIDDLE EASTERN CHICKEN MARINADE/RUB

Steps:

• Mix all ingrediants together, or blend with a food processor.
• Pour mixture into freezer bag and add meat. Marinade for 3 hours.
• Cook on grill or bake at 350F for 45 minutes.

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.
• Prep Time:.