Best 6 Chicken And Couscous With Fennel And Orange Recipes

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Embark on a culinary journey to the vibrant shores of the Mediterranean with this tantalizing recipe for Chicken and Couscous with Fennel and Orange. This delightful dish is a harmonious blend of savory and refreshing flavors, featuring tender chicken, fluffy couscous, aromatic fennel, and the vibrant zest of orange. Immerse yourself in the vibrant flavors of the Mediterranean as you prepare this delectable meal. Alongside the main recipe, discover variations that cater to diverse dietary preferences, including a vegetarian option with roasted vegetables and a gluten-free alternative using quinoa instead of couscous.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Steps:

  • Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

COUSCOUS WITH FENNEL AND PINENUTS



Couscous with Fennel and Pinenuts image

Provided by Joanne Weir

Categories     Side     Quick & Easy     High Fiber     Dinner     Pine Nut     Fennel     Healthy     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons butter
1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups)
1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
2 cups low-salt chicken broth
1 cup water
2 cups couscous (about 12 ounces)
1/4 cup pine nuts, toasted
3 tablespoons chopped fresh chives

Steps:

  • Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

MOROCCAN CHICKEN WITH FENNEL & OLIVES



Moroccan chicken with fennel & olives image

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 17

½ lemon
1 tbsp rapeseed oil
1 large onion , finely chopped
1 fennel bulb , halved and thinly sliced, fronds reserved
thumb-sized piece ginger , finely chopped
2 large garlic cloves , chopped
4 skinless chicken thigh fillets, halved and any fat trimmed
½ tsp ground cinnamon
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml hot vegetable stock , made with 2 tsp bouillon powder
2 tomatoes , cut into wedges
6 Kalamata or green olives , pitted and halved
generous handful coriander , chopped, plus extra to serve
70g wholewheat couscous
400g can chickpeas , drained and rinsed

Steps:

  • Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
  • Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
  • Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
  • Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium

CHICKEN WITH COUSCOUS AND ORANGE



Chicken with Couscous and Orange image

Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 cup couscous
1 cup shredded rotisserie chicken
1/3 cup pistachios, toasted and coarsely chopped
1 navel orange, peeled and coarsely chopped
2 tablespoons chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g

CHICKEN BREASTS WITH FENNEL, CARROTS, AND COUSCOUS



Chicken Breasts with Fennel, Carrots, and Couscous image

Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 12

4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
1 1/2 teaspoons paprika
Coarse salt and ground pepper
2 tablespoons canola oil
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin
2/3 cup dried apricots, chopped
1/2 cup oil-cured pitted black olives, halved
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
2 cups cooked couscous

Steps:

  • Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
  • Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
  • To skillet, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES



Broiled Chicken Thighs with Oranges, Fennel and Green Olives image

It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.

Provided by John Willoughby and Chris Schlesinger

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
2/3 cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs

Steps:

  • Heat the broiler (to high if you have the option).
  • Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
  • Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
  • Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients. The fresher and more flavorful your ingredients are, the better your dish will be. Look for organic, free-range chicken, fresh fennel and oranges, and high-quality couscous.
  • Don't overcrowd the pan. When searing the chicken, make sure to give it enough space in the pan so that it can brown evenly. If the pan is too crowded, the chicken will steam instead of sear.
  • Cook the couscous properly. Couscous is a delicate grain that can easily be overcooked. Be sure to follow the package directions carefully and remove the couscous from the heat as soon as it is cooked through.
  • Season the dish to taste. This recipe is a good starting point, but you may need to adjust the seasonings to your own taste. Add more salt, pepper, or herbs as desired.

Conclusion:

This chicken and couscous dish is a flavorful and healthy meal that is perfect for a weeknight dinner. The combination of chicken, fennel, and oranges is delicious and refreshing, and the couscous provides a hearty and filling base. With a few simple tips, you can make this dish a success.

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