Orange Tomato Couscous With Chicken Food

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.

ORANGE-TOMATO COUSCOUS WITH CHICKEN

Steps:

• Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
• Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

COUSCOUS WITH CHICKEN AND TOMATOES

Steps:

• Peel and trim the vegetables.
• Fry the chicken pieces in half the olive oil until lightly browned.
• Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.
• Season generously and simmer for 10 minutes.
• Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.
• Mix the couscous with its own volume of water and the remaining olive oil.
• Stir it and leave it to swell up for about 15 minutes.
• To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
• To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
• Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.
• It can have a little chili added to give it extra pungency.

CHICKEN COUSCOUS WITH SUN-DRIED TOMATOES

Steps:

• Cook chicken, mushrooms, onion, garlic, sage in oil over medium heat.
• Add tomatoes to chicken mix.
• set aside.
• Boil water, add butter, and remove from heat.
• Add couscous.
• Add couscous to chicken mix and mix well or serve chicken mix over a bed of couscous.

CHICKEN WITH COUSCOUS AND ORANGE

Steps:

• In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS

Steps:

• Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
• Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
• Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
• Fluff lightly with a fork. Stir in chopped orange and serve with chicken.

ORANGE-TOMATO COUSCOUS W/CHICKEN (ZWT-9 - MOROCCO)

Steps:

• Pat chicken thighs dry w/a paper towel. Season w/salt, pepper, 1/4 tsp cinnamon & 1/4 teaspoon cumin.
• Heat 1 tbsp oil in a Dutch oven over med heat. Add the chicken thighs & cook until browned (3-4 min per side). Transfer to a plate & set aside.
• Add the remaining 1 tbsp oil & onion to the pan. Cook (stirring occ) until the onion is softened (about 2 min). Add the remaining 1 tsp each of cinnamon & cumin. Cook (stirring constantly) for 30 seconds. Add tomatoes & their juice, chickpeas, broth, 2 tbsp cilantro & orange slices. Bring to a simmer (stirring w/a wooden spoon to scrape up any browned bits). Return the chicken & any collected juice to the pan. Cover & cook over med-low heat until the chicken is cooked through (5-10 min). Transfer the chicken to a clean plate.
• Bring the cooking liquid back to a boil. Stir in couscous & place the chicken thighs on top of the mixture. Remove from heat, cover & let stand for 5 min before serving. Garnish w/the remaining cilantro.
• NOTE: Altho not mentioned in the recipe, I have allowed for using chicken breasts vs thighs because I prefer them. However, if lrg breasts are used, you may want to consider adjusting the ingredients & cooking times accordingly.