CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS
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
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
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
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
More about "tomato summer vegetable braised chicken food"
BRAISED CHICKEN AND TOMATOES WITH LATE SUMMER …
From bevcooks.com
Estimated Reading Time 4 mins
- In a small bowl, combine the garlic powder, onion powder, Italian seasoning and a pinch of salt and pepper. Evenly rub the spice mix all over each chicken breast. Heat the oil in a braising pan. Sear the chicken (covered) for 4 minutes. Flip and sear another 4 minutes, or until the chicken is browned all over. Add the garlic to the pan and sauté for about 30 seconds, or until fragrant. Pour the tomatoes into the pan and simmer on medium (partially covered) for about 20 minutes, until the sauce reduces and thickens just a little bit. Season with a pinch of salt. Garnish with parmesan and herbs!
- Place the sliced bread in the bottom of a small casserole dish. Layer with tomato slices, zucchini slices and corn. Season with a small pinch of salt, and sprinkle with shredded cheese. Bake about 20 minutes, or until the cheese is browned and bubbly. Garnish with fresh basil!
BRAISED CHICKEN (WITH VEGETABLES AND GRAVY) - CRAVING TASTY
From cravingtasty.com
4.9/5 (71)Total Time 3 hrs 30 minsCategory DinnerCalories 486 per serving
- Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
- Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
- Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
CRISPY BAKED CHICKEN THIGHS WITH SUMMER VEGETABLES
From nomnompaleo.com
4.8/5 (21)Calories 384 per servingCategory Dinner
TOMATO & VEGETABLE BRAISED CHICKEN - DONAL SKEHAN
19 FRESH EGGPLANT RECIPES TO SAVOR FROM APPETIZERS TO MAIN …
From msn.com
20+ LOW-CARB, HIGH-PROTEIN DINNER RECIPES TO MAKE FOREVER
From eatingwell.com
TOMATO CHICKEN VEGETABLE SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
BRAISED CHICKEN WITH TOMATOES | POLLO ENTOMATADO …
From mexicoinmykitchen.com
BRAISED CHICKEN WITH SUMMER TOMATOES | WILLIAMS SONOMA
From williams-sonoma.com
BRAISED CHICKEN WITH TOMATOES - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
DONAL'S TOMATO & SUMMER VEGETABLE BRAISED CHICKEN - RTÉ
From rte.ie
TOMATO BRAISED CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
ONE-PAN BRAISED CHICKEN WITH SOY SAUCE AND TOMATOES
From bonappetit.com
SUMMER TOMATO PEPPER BRAISED CHICKEN BREAST - BLACKDOCTOR.ORG
From blackdoctor.org
BRAISED CHICKEN WITH TOMATOES AND CAPERS | WILLIAMS …
From blog.williams-sonoma.com
EASY ROASTED SUMMER VEGETABLES WITH CHICKEN - EAT …
From eatwellenjoylife.com
SUMMER BRAISED CHICKEN WITH TOMATOES RECIPE | RECIPES.NET
From recipes.net
TOMATO & SUMMER VEGETABLE BRAISED CHICKEN
From punchfork.com
BRAISED CHICKEN WITH ASPARAGUS AND MUSHROOMS
From summertomato.com
BRAISED CHICKEN WITH TOMATO AND POTATOES RECIPE
From cooking.nytimes.com
38 QUICK AND EASY ONE-PAN RECIPES FOR TASTY MID-WEEK MEALS
From msn.com
EASY SKILLET-BRAISED CHICKEN WITH TOMATOES, OLIVES, AND CAPERS
From cookwithbrendagantt.com
DENVER'S TOP RESTAURANTS ON INSTAGRAM: "A LITTLE OVER THREE YEARS ...
From instagram.com
TOMATO-BRAISED ROTISSERIE CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love