Spicy Chicken With Couscous Food

SPICY CHICKEN COUSCOUS

Steps:

• Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
• Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
• Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

SPICED COUSCOUS AND CHICKEN

Steps:

• Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
• Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
• Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
• Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
• Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g

SPICY CHICKEN AND COUSCOUS

Steps:

• Cook couscous as directed on package.
• Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 3 minutes, stirring occasionally.
• Stir in all remaining ingredients except couscous. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until chicken is no longer pink, stirring occasionally.
• Fluff couscous with fork; spoon onto serving platter. Top with chicken mixture.

SPICY COUSCOUS SALAD

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

SPICY COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAU

Steps:

• In small pot over med heat, combine 2 c of chicken stock and chutney, salt and pepper, bring to a bubble and keep simmering over low heat.
• Heat large skillet or soup pot (with tight fitting lid) over med-high heat with oil. Add coriander, cumin, red pepper and "toast" spices for about 10 seconds. Add chicken and toss till well coated. Spread chicken in even layer and season with salt and pepper. Cook chicken pieces for 2 minutes each side till brown, then add onions, peppers, garlic and 3/4 ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 c chicken stock. Cook 2-3 minutes, till most liquid is evaporated.
• Create a well in the center of the pan, add the chicken stock/chutney mixture and lemon juice and zest Bring to a bubble, add couscous to center. USe a spoon to spread if necessary so couscous is all in liquid. REmove from heat and place tight fitting lid on the pan. Wait 5 minutes to cook couscous.
• While the couscous is cooking, make sauce. In a blender combine yogurt, mint, cilantro, scallions, lime juice, remaining giner and a bit of water if necessary. Puree till smooth. Season with salt and pepper.
• After cooking, fluff couscous with fork and remove to another pan to avoid sticking/clumping. Serve in shallow bowls with drizzles of sauce on top.

SPICY CHICKEN WITH COUSCOUS

Steps:

• Heat 1/2 the oil in a frying pan and add the diced chicken.
• Cook until browned and put aside.
• Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
• Cook until the onion is transparent and the zucchini is soft.
• Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
• Meanwhile prepare the couscous.
• Add the sugar to the chicken mixture and simmer for 2 minutes.
• Serve over the couscous or mix together and serve.