Tomato Summer Vegetable Braised Chicken Food

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CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS



Chicken and Summer Vegetable Stew with Couscous image

This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cloves garlic, smashed
2 large rainbow carrots, peeled and cut into 1-inch chunks
1 medium yellow onion, cut into 6 wedges, root end kept intact
1 cinnamon stick, snapped in half
1/3 cup golden raisins
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, such as Do Good Boneless Skinless Chicken Thighs, cut into bite-size pieces
One 15 1/2-ounce can chickpeas, rinsed and drained
12 ounces assorted color cherry tomatoes
1 large zucchini, quartered lengthwise and cut into 1-inch chunks
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups couscous
1/2 cup cilantro leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
1/4 cup sliced almonds
1/4 cup salted shelled pistachios, crushed
1/4 cup golden raisins
Harissa and plain yogurt, for serving

Steps:

  • For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
  • For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
  • For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
  • To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

PRESSED CHICKEN WITH YELLOW SQUASH AND TOMATOES



Pressed Chicken with Yellow Squash and Tomatoes image

Provided by Ruth Cousineau

Categories     Chicken     Garlic     Tomato     Quick & Easy     Back to School     Dinner     Squash     Summer     Healthy     Yellow Squash     Potluck     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram, divided

Steps:

  • Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  • Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
  • Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
  • Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
  • Sprinkle chicken and vegetables with remaining teaspoon marjoram.
  • Serve with: a green salad tossed with red-wine vinaigrette

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