CHICKEN COUSCOUS RECIPE RECIPES

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POMEGRANATE CHICKEN WITH ALMOND COUSCOUS RECIPE | BB…



Pomegranate chicken with almond couscous recipe | BB… image

Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste

Provided by Cassie Best

Categories     Dinner, Main course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

1 tbsp vegetable oil
200g couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
600g chicken mini fillets
4 tbsp tagine spice paste or 2 tbsp harissa
190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
100g pack pomegranate seeds
100g pack toasted flaked almond
small pack mint, chopped

Steps:

  • Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
  • Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before 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.

Nutrition Facts : Calories 590 calories, FatContent 20 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 50 grams protein, SodiumContent 0.4 milligram of sodium

CHICKEN & COUSCOUS ONE-POT RECIPE | BBC GOOD FOOD



Chicken & couscous one-pot recipe | BBC Good Food image

This one-pot meal is perfect for fuss-free midweek entertaining

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 11

8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions, finely sliced
3 garlic cloves, sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley, chopped

Steps:

  • Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
  • 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.

Nutrition Facts : Calories 561 calories, FatContent 23 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.09 milligram of sodium

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    1. 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.
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    4. 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.
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