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    You are in: Home / Community Forums / Middle East & North Africa / Help me tweak this recipe
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    Help me tweak this recipe

    justcallmetoni
    Sun Sep 24, 2006 9:06 am
    Food.com Groupie
    Spiced Chicken & Couscous
    Recipe #rz.55854

    Another addition inspired by one of my favorite cookbooks. The couscous in this is so fragant and flavorful, it is well worth making it alone. Together, they make a wonderful midweek meal n just 30 minutes. (Consider it a very quick trip to Morocco.) Not quite a one dish meal, it is just as simple given the couscous requires no actual cooking.

    4 servings
    time to make 30 min 20 min prep

    3 cups fat-free chicken broth
    2 cups water
    1 1/2 teaspoons cumin
    1 teaspoon turmeric
    1 teaspoon ginger
    1 teaspoon cinnamon
    1/2 teaspoon coriander
    1/2 teaspoon black pepper
    1/4-1/2 teaspoon hot pepper sauce
    1 1/3 cups couscous
    2 teaspoons lemon juice
    1 lb boneless skinless chicken thighs or boneless skinless chicken breasts, cut into 1 1/2 inch cubes
    3 zucchini (medium or large cut into strips, see preparation notes below)
    2 carrots, cut into 3 inch strips
    1/4 cup currants or dark raisins
    3 tablespoons blanched slivered almonds

    1. To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
    2. In a large saucepan bring the water, broth, cumin, tumeric, ginger, cinnamon, corriander, black pepper and hot sauce to a boil. Reduce to a high simmer and cook 3 minutes.
    3. Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth mix from the saucepan and cover. Let it sit until you are ready to serve.
    4. Add the chicken and carrots to the simmering broth and cook for 2 minutes. Add the zucchini and cook an additional 2 minutes. Add the currants or raisins and cook for a final minute.
    5. Using a fork fluff the couscous and place the grains on a serving plate.
    6. Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.)
    7. Sprinkle almonds on top.
    8. Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.

    I made this the oher night and thought it was very good but not amazing. The spices were absolutely wonderful and made the couscous zing but the broth was just too thin and didn't transfer enough flavor to the chicken. (Veggies were good though.) Was thinking perhaps that some of the spices could be reserved to season the chicken. Would then sautee the chicken and add the broth after with the vegetables. But that would add extra steps and an extra pan.

    Would welcome your thoughts on how to improve this before making it public.

    P.S. I would love to keep this low fat.
    Hajar Elizabeth
    Sun Sep 24, 2006 7:10 pm
    Food.com Groupie
    Removed


    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:21 pm, edited 1 time in total
    Cookgirl
    Sun Sep 24, 2006 7:26 pm
    Forum Host
    I think it sounds lovely!
    Cookgirl
    Sun Sep 24, 2006 7:27 pm
    Forum Host
    What about dry roasting (some of) the spices?
    justcallmetoni
    Sun Sep 24, 2006 7:37 pm
    Food.com Groupie
    Hajar Ana L'Maghrebia wrote:
    Hiya,
    Are you speaking of instant couscous? I can tell you one thing only and that is in the Magreb at least, nothing is ever added to couscous itself, it is only topped like is done with spaghetti in America. Perhaps a tourist catering restaurant would add things to couscous but it wouldn't be done in that chef's home as such.

    As to tweaking, what exactly are you looking for in terms of flavor? icon_smile.gif

    Best,

    Hajar icon_wink.gif


    Yes, it is what you would consider instant couscous. In the US, that is pretty much the only kind sold.

    Would love some flavor suggestion but looking to stay with more common spices and ingredients to keep the dish approachable to those less familier. I don't see this as authentic Moroccan, just Moroccan inspired.
    Hajar Elizabeth
    Sun Sep 24, 2006 9:24 pm
    Food.com Groupie
    **Author deleted this post.**
    lortle
    Tue Oct 10, 2006 11:03 pm
    Food.com Groupie
    Howdy. This looks like a yummy recipe. I haven't tried it yet but I have one idea that might be worth trying - either make a paste of the spices and rub them on the chicken and let it marinade a while, or else finely grate some ginger and press some garlic and rub that on the chicken and let it marinate. I look forward to trying this recipe!
    justcallmetoni
    Tue Oct 10, 2006 11:12 pm
    Food.com Groupie
    mlok wrote:
    Howdy. This looks like a yummy recipe. I haven't tried it yet but I have one idea that might be worth trying - either make a paste of the spices and rub them on the chicken and let it marinade a while, or else finely grate some ginger and press some garlic and rub that on the chicken and let it marinate. I look forward to trying this recipe!


    Wonderful idea. icon_biggrin.gif
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