ONE-PAN CHICKEN COUSCOUS RECIPE | BBC GOOD FOOD
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook 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. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.48 milligram of sodium
TURMERIC CHICKEN RECIPE | JAMIE OLIVER RECIPES
This easy-to-make healthy chicken recipe is super-tasty and perfect for two
Total Time 30 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
- Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour, then drain, reserving the water.
- In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.
- Toast the hazelnuts in a large dry non-stick frying pan on a medium-high heat, removing and crushing in a pestle and mortar once lightly golden.
- Return the frying pan to a high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.
- Meanwhile, you can either make a quick houmous (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
- Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. Nice with a drizzle of hot chilli sauce too.
Nutrition Facts : Calories 579 calories, FatContent 20.6 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 41.4 g protein, CarbohydrateContent 58.5 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 1.2 g salt, FiberContent 7.6 g fibre
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MOROCCAN CHICKEN WITH COUSCOUS AND YOGHURT RECIPE - BBC FOOD
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Reviews 4.6
Cuisine North African
- Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt.
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Reviews 4.7
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS RECIPE | BBC GOOD ...
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Total Time 20 minutes
Category Dinner, Main course
Cuisine Middle Eastern
Calories 590 calories per serving
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS RECIPE | BBC GOOD ...
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Total Time 20 minutes
Category Dinner, Main course
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Calories 590 calories per serving
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
CHICKEN & COUSCOUS ONE-POT RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 561 calories per serving
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
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Total Time 35 minutes
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Calories 1129 per serving
- Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.
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