10021
Middle Eastern Chicken Pot and Butter-Nut Couscous
Source: Rachael Ray. 30 Minute Meals. Episode "Chicken Goes Abroad". Available at
Foodnetwork.com
Ingredients:
1/4 C. extra-virgin olive oil
1 1/2 lbs. boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 C. shredded carrots
1 fresh bay leaf
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 C. chopped dried fruits (figs, pitted dates, apricots, sultanas, cranberries, etc.)
1 lemon, zested and juiced
3/4 C. pitted mixed olives, chopped
4 cups chicken stock, divided
2 T. butter
3 T. pine nuts
1/4 C. slivered almonds
1 1/2 C. couscous
Handful flat-leaf parsley, chopped
Preparation:
Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
Serve chicken over couscous, or vice versa, and garnish with parsley.
