Mushroom Chicken With Couscous Oamc Food

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

MOROCCAN MUSHROOMS WITH COUSCOUS

Steps:

• Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
• Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

MUSHROOM CHICKEN WITH COUSCOUS - OAMC

Steps:

• Cut chicken into 1/4-inch strips.
• In a small bowl, combine cornstarch, 1/4 cup broth, soy sauce, cayenne and sherry. Set aside.
• In a large skillet, melt butter. Add onion and mushrooms and sauté until onion is brown. Remove from skillet and set aside.
• Spray skillet with cooking spray. Add chicken and cook over medium hi heat until chicken is cooked through.
• Add onion and mushrooms back to pan.
• Pour in cornstarch mixture. Stir and cook until thickened and bubbly.
• To serve immediately:.
• Bring milk and 3/4 cup broth to a boil in a medium saucepan.
• Add couscous and stir well.
• Cover with a lid, remove from heat and let stand about 5 minutes.
• fluff couscous with a fork.
• Serve chicken/mushroom mixture over the couscous.
• To freeze:.
• Cool chicken mixture. Package in a large freezer bag or a freezer container.
• To serve from frozen:.
• Thaw overnight in fridge or thaw in the microwave.
• Prepare couscous as above.
• Heat chicken mixture on stove top until hot and bubbly.
• Serve over couscous and garnish with chopped cilantro.

CHICKEN AND MUSHROOMS WITH COUSCOUS

Steps:

• Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

BELL PEPPERS STUFFED WITH COUSCOUS (OAMC)

Steps:

• Heat oven to 350 degrees and bake whole peppers for 1/2 an hour. Remove from oven and let cool.
• Pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.
• Saute garlic in 4 tbsp olive oil.
• Fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.
• Mix in remaining ingredients and mix well.
• Add additional olive oil if mixture seems dry.
• Slice the top of the cooled peppers and remove all seeds.
• Gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.
• To freeze: cover well with foil or saran wrap, label and freeze.
• To serve: Defrost overnight; Drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.

CHICKEN WITH COUSCOUS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
• Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.).
• Mound couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)

Steps:

• Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
• Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
• Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
• Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
• TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
• TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
• BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

COUSCOUS WITH MUSHROOMS, SPINACH AND CHICKEN

Steps:

• In large skillet, heat olive oil over medium. Add chicken, onion, garlic; cook 3-4 minutes, stirring frequently until chicken is cooked.
• Stir in spinach, mushrooms, water, wine, and contents of Spice Sack, bring to boil.
• Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff couscous with fork, sprinkle with parmasean cheese.