MOROCCAN CHICKEN COUSCOUS
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
- Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
- Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.
MOROCCAN CHICKEN AND COUSCOUS SOUP
Quick From Scratch Soups & Salads - Food & Wine. WINE: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body. Berry-flavored zinfandel.
Provided by dicentra
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
- Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
MOROCCAN CHICKEN SOUP
This is from America's Test Kitchen, "The Best Simple Recipes". The contrast of textures in this is great. It's important that you use garam masala that is fresh and flavorful (or use fresh spices in any of the recipes here on Zaar to make it from scratch). Use zucchini that are less than 8 inches for best results.
Provided by Debbie R.
Categories Low Cholesterol
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the chicken. Shred meat into bite-sized pieces.
- Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
- Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
- Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.
Nutrition Facts : Calories 520.6, Fat 12.3, SaturatedFat 2.6, Cholesterol 63, Sodium 690.5, Carbohydrate 65, Fiber 11, Sugar 5.4, Protein 38.9
MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
MOROCCAN CHICKEN SOUP
Make and share this Moroccan Chicken Soup recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the oil in a deep, heavy skillet over medium-high heat.
- Add chicken to the skillet, raise the heat to high, and stir once or twice.
- When chicken has browned, add the onion, cumin, ginger, and paprika.
- Stir and cook for 1 minute.
- Add the stock to the skillet and stir, scraping any bits from the bottom.
- Cover and bring to a boil, about 2 minutes.
- Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
- When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
- Add chickpeas to the skillet.
- Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
- Season with salt and pepper to taste.
- Stir cilantro into the soup, cook for 1 minute, and serve.
Nutrition Facts : Calories 564.5, Fat 14.1, SaturatedFat 2.6, Cholesterol 83, Sodium 869.1, Carbohydrate 61.1, Fiber 8.2, Sugar 7.8, Protein 47.4
MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS
From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon. Here we made Apricot Couscous, to serve on top. The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb. Make the couscous while making the soup. CuisineAtHome.com - June 2009
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 9 cups
Number Of Ingredients 31
Steps:
- SOUP:.
- Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
- Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
- Cook 1 minute.
- Deglaze pot with wine, reduce until liquid is nearly evaporated.
- Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
- Bring to a boil.
- Reduce heat to medium-low; simmer soup for 10 minutes.
- Season with salt and pepper.
- Garnish soup with cilantro and almonds.
- Serve with Apricot Couscous and E N J O Y!
- APRICOT COUSCOUS:.
- Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
- Remove from heat.
- Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
- Fluff couscous with a fork before serving with soup.
CHICKEN AND COUSCOUS SOUP
A hearty Moroccan soup from one of my favourite Aussie magazines - recipe adapted to suit my family.
Provided by Fairy Nuff
Categories One Dish Meal
Time 45m
Yield 6-8 serves, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan on high.
- Cook the chicken in batches until golden.Remove and set aside.
- Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
- Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
- Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
- Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
- Divide couscous between serving bowls and ladle in the soup.
- Serve topped with the chopped coriander and chilli slices.
- NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.
Nutrition Facts : Calories 559.1, Fat 11.7, SaturatedFat 2.7, Cholesterol 143.1, Sodium 411.6, Carbohydrate 65.1, Fiber 6.4, Sugar 9.6, Protein 47.1
MOROCCAN CHICKEN WITH ALMOND COUSCOUS
I love the combination of spices in Moroccan Cooking, and this is very similar to a dish from my favorite Moroccan restaurant. Out of Cooking Light magazine
Provided by AZRT8871
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375°.
- To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
- Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
- To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.
Nutrition Facts : Calories 487.2, Fat 24.5, SaturatedFat 6.2, Cholesterol 105.3, Sodium 552, Carbohydrate 38.5, Fiber 3.4, Sugar 11.8, Protein 28.6
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