Spicy Maple Chicken Couscous Food

SPICY MAPLE CHICKEN WITH MASHED SWEET POTATOES & ROASTED GREEN BEANS

Steps:

• • Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. • Reserve 1 tsp maple syrup for sweet potatoes (2 tsp for 4); pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.
• • Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you'll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cover to keep warm.
• • While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. • Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.
• • Pat chicken* dry with paper towels; season all over with salt and pepper. • Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast chicken on middle rack for 8 minutes (you'll add more to the sheet then).
• • While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. • Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.) • Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
• • Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.

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.

SPICY MAPLE CHICKEN COUSCOUS

Steps:

• Heat olive oil and butter in large skilet pver medium-hot heat.
• Add chicken and cook until pieces start to brown slightly.
• Add maple syrup and siracha, stir to mix well.
• As chicken is cooking heat orange juice in the microwave in a 2 cup glass measuring dish until just boiling, remove from microwave. Add cous cous and cover lightly with plastic wrap. Wait 5 minutes for cous cous to sit.
• Add orange juice/cous cous mixture to the chicken dish. If cous cous seems dry, add a bit more orange juice to the skillet.
• Once chicken is cooked to the proper temperature, remove the pan from heat and add the chopped walnuts, apples and salt and pepper to taste.

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.

ONE PAN CHICKEN COUSCOUS

Steps:

• Heat the olive oil in a large frying pan and cok the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
• Stir in the ginger and harissa to coat everything and cook for 1 more minute.
• Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once.
• Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft.
• Fluff up the cous cous with a fork and serve with extra harissa if liked.

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.

LEMONY APPLE CHICKEN COUSCOUS

Steps:

• Preheat the oven to 350°F.
• Place the chicken breast in a baking dish. Zest one lemon on top of the chicken and squeeze all of the juice over it.
• Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones).
• After you remove the chicken from the oven, lay the pecan pieces on a pie tin (or some type of metal baking sheet) and bake them for 10 minutes.
• Zest the second lemon into a bowl and set aside.
• Measure the 1 1/2 cups of water into a pot and add a dash of salt.
• Squeeze the juice from the second lemon into the pot with the water and bring it to a boil.
• All at once, add the couscous, peas, shredded carrot, basil, and golden raisins to the pot. Then cover and let it simmer for two minutes.
• Stir the couscous mixture slightly and let it sit for a few minutes.
• Thinly slice the apple and chicken breast. Cut each cherry tomato in half.
• Serve the couscous in a large dish and arrange the chicken and apple slices on top. Then place the cherry tomatoes around the edge of the slices and sprinkle the pecans and lemon zest on top (be as decorative as you would like).

CORIANDER CHICKEN COUSCOUS

Steps:

• Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.
• Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.
• Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.
• Add the olives, cilantro, and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.

AINSLEY'S SPICY CASABLANCA COUSCOUS

Steps:

• Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
• Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
• Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
• If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.