Zaatar Roasted Chicken Tenders Vegetables With Couscous Food
ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS
From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.
Provided by COOKGIRl
Categories Poultry
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
- Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
- Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
- Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
- Add the chicken stock and return to boil.
- Immediately add the couscous. Cover skillet tightly and remove from heat.
- Keep skillet covered 5 minutes or until liquid is absorbed.
- Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
- Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
- Season with salt and pepper to taste, if necessary.
- Transfer the couscous to a platter and place the chicken breasts on top.
- Serve with warm pita bread, tzatziki and imported olives.
Nutrition Facts : Calories 662, Fat 25.7, SaturatedFat 3.4, Cholesterol 77.3, Sodium 233.7, Carbohydrate 64.9, Fiber 6.3, Sugar 4.7, Protein 37.4
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- Position rack in bottom third of your oven. Preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray (or use non-stick foil).
- Cut the orange in half and slice 1/4 inch slices (to form semi-circle slices). Toss in a large bowl with the green beans, onion, olives, oil, wine, salt and 1/4 t. pepper. Spread the mixture in an even layer on the prepared pan. Toss chicken with za'atar in the bowl, then place on top of the green bean mixture.
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