Best 5 Middle Eastern Chicken Pot And Butter Nut Couscous Recipes
Embark on a culinary journey to the heart of the Middle East with this tantalizing chicken pot and butternut squash couscous recipe. This delectable dish combines the rich flavors of succulent chicken, tender butternut squash, and aromatic spices, creating a harmonious symphony of taste. The chicken pot, simmered in a flavorful broth, infuses the tender chicken with a medley of spices, while the butternut squash adds a touch of sweetness and a vibrant orange hue. Accompanying this delightful main course is a fluffy and flavorful butternut squash couscous, a delightful combination of nutty couscous, roasted butternut squash, and a hint of zesty lemon. This Middle Eastern feast is not only a culinary delight but also a vibrant spectacle, sure to impress your taste buds and transport you to the bustling souks of the Middle East. Explore the detailed recipes within this article to recreate this mouthwatering dish in your own kitchen and experience the magic of Middle Eastern cuisine.
Here are our top 5 tried and tested recipes!
MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS
This recipe jumps with flavor and smells awesome! An easy, 30 min meal from Rachael Ray. My family loved this!!!
Provided by Chill
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
- Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
- Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
- Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
- While chicken simmers, melt butter in sauce pan over medium heat.
- Add nuts and lightly toast for a few minutes.
- Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
- Serve chicken over couscous and garnish with parsley.
- This rocks!
Nutrition Facts : Calories 841.3, Fat 39.5, SaturatedFat 9, Cholesterol 164.1, Sodium 779, Carbohydrate 70, Fiber 6.5, Sugar 7.1, Protein 51.1
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
MIDDLE EASTERN SWEET COUSCOUS
This sweet couscous is great with full-flavored, spicy meats, like lamb kebabs and although it is traditionally middle-eastern, we love it with spicy caribbean jerk pork, too!
Provided by Wildflour
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop.
- Place in a bowl with the chopped apricots and toss to combine.
- Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes.
- Fluff with a fork, then add the nuts & apricots, toss gently.
- The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.
Nutrition Facts : Calories 619, Fat 27.9, SaturatedFat 13.9, Cholesterol 58.6, Sodium 174.3, Carbohydrate 80.5, Fiber 5.2, Sugar 27.5, Protein 14
MIDDLE EASTERN CHICKEN WITH PUMPKIN AND COUSCOUS
This is a simple and very delicious recipe, easy to make and so yummy. We got this recipe from the McCormick foods sample pack of Middle Eastern Spices (Harissa).
Provided by Cas Lisa
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees celcius.
- Combine chicken, pumpkin, spice and oil and place on a baking tray.
- Bake for around 20-25 minutes.
- Cool slightly and slice the chicken into strips.
- In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
- Finally fold through the pumpkin and the chicken pieces.
- Serve garnished with lemon slices and coriander.
Nutrition Facts : Calories 284.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 64, Sodium 121.8, Carbohydrate 24, Fiber 1.6, Sugar 1.4, Protein 25
Tips for Making the Perfect Middle Eastern Chicken Pot:
- For an extra layer of flavor, brown the chicken pieces before adding them to the pot. - Use a variety of vegetables for a more colorful and nutritious dish. - Add some chopped fresh herbs, such as cilantro or parsley, just before serving for a pop of freshness. - If you don't have a tagine, you can use a Dutch oven or large pot with a lid. - Serve the chicken pot with couscous, rice, or your favorite grain.Conclusion:
This Middle Eastern chicken pot is a flavorful and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its hearty ingredients and delicious spices, this dish is sure to become a favorite. So gather your ingredients and give it a try tonight!
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