Best 7 Poached Chicken With Vegetables Coriander And Saffron Couscous Recipes

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Indulge in the tantalizing flavors of Poached Chicken with Vegetables, Coriander, and Saffron Couscous. This wholesome dish combines tender chicken, vibrant vegetables, aromatic herbs, and fluffy couscous, creating a symphony of taste and texture. The delicate poaching technique preserves the chicken's succulent juices, while the medley of vegetables adds a symphony of colors and nutrients. Enhanced with the vibrant flavors of coriander and the golden hue of saffron, this dish promises a culinary journey that will delight your senses. Alongside the main course, the article also features complementary recipes that elevate your dining experience. Discover the secrets of preparing the perfect Saffron Couscous, a delightful side dish that adds a touch of elegance to any meal. Learn how to make a refreshing Cucumber and Mint Raita, a cooling accompaniment that balances the richness of the chicken and vegetables. And for a sweet ending, indulge in the irresistible Cardamom and Pistachio Kulfi, a traditional Indian dessert that will leave you craving more.

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

POACHED CHICKEN WITH VEGETABLES AND HERBS



Poached Chicken with Vegetables and Herbs image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1/2 medium onion, chopped
One and one-half 14.5-ounce cans whole tomatoes
4 skinless chicken breasts
1/2 cup chopped broccoli
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup sliced mushrooms
2 fresh bay leaves
2 sprigs fresh thyme
Salt and freshly ground black pepper

Steps:

  • In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.

Nutrition Facts : Calories 201 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 73 milligrams, Sodium 541 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams

POACHED CHICKEN AND VEGETABLES WITH COUSCOUS



Poached Chicken and Vegetables with Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, plus 4 extra poached chicken breasts

Number Of Ingredients 11

8 pieces boneless, skinless chicken breast (4 are for Portuguese Chicken recipe)
Salt
1 large carrot, peeled and sliced diagonally into 1/2-inch slices
3 ribs celery, cut into 2-inch pieces on an angle
1 small to medium onion, cut into 1 1/2 inch chunks
1 bay leaf, fresh or dried
4 sprigs fresh thyme
6 cups chicken stock
1 cup instant couscous
10 blades chives, snipped or chopped, garnish
1/4 cup chopped flat-leaf parsley, for garnish

Steps:

  • Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
  • Refrigerate or freeze the whole breast pieces for Portuguese Chicken.

BASIC POACHED CHICKEN



Basic Poached Chicken image

Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!

Provided by Martha Stewart

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

Time 25m

Number Of Ingredients 9

1/2 medium yellow onion, halved
1 medium carrot, cut into thirds
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 sprigs thyme or parsley
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g

POACHED CHICKEN



Poached Chicken image

Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 6 cups

Number Of Ingredients 4

1 whole chicken (about 4 pounds)
1 medium onion, halved
2 garlic cloves, crushed
2 teaspoons coarse salt

Steps:

  • Place chicken, breast side down, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.

POACHED CHICKEN, CRUNCHY VEGETABLES, AND HERB DRESSING



Poached Chicken, Crunchy Vegetables, and Herb Dressing image

I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.

Provided by Amelia Freer

Categories     HarperCollins     Chicken     Vegetable     Herb     Dinner     Healthy     Low Fat     Kid-Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 2 servings

Number Of Ingredients 17

For the dressing:
10 almonds (1 tablespoon), soaked
2 sprigs each of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside
1 small clove of garlic, peeled
Sea salt
1/2 cup olive oil
For the chicken:
2 (5-ounce) chicken breasts
1 clove of garlic, crushed with skin on
1 teaspoon sea salt
A handful (approx. 1/4 pound) of green beans
1 bulb of fennel
1 carrot
1 small zucchini
6 ripe cherry tomatoes, halved
Freshly ground black pepper
Lemon wedges, to serve

Steps:

  • For the dressing:
  • Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
  • For the chicken:
  • Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
  • Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
  • Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
  • Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.

SAFFRON BUTTER CHICKEN WITH DATE & COUSCOUS STUFFING



Saffron butter chicken with date & couscous stuffing image

Transform a simple roast chicken with a rich saffron butter and a sweet date and couscous stuffing. Serve with Greek yogurt and a green salad

Provided by Diana Henry

Categories     Main course

Time 2h

Number Of Ingredients 18

30g butter
1 small onion , finely chopped
2 garlic cloves , finely chopped
1 tsp ground cumin
½ tsp ground ginger
1 red chilli , halved, deseeded and chopped
150g couscous
250ml hot chicken stock
40g dates , pitted and chopped
30g dried barberries
25g walnuts , roughly chopped
10g coriander , chopped
10g parsley , chopped
8 spring onions , finely chopped
2kg whole chicken
Greek yogurt and green salad, to serve (optional)
30g unsalted butter
pinch of saffron threads

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Melt half the butter in a pan over a medium heat and fry the onion until soft. Add the garlic, cumin, ginger and chilli, and cook for 2 mins more. Stir in the couscous, then pour over the stock and tip in the dates and barberries. Turn off the heat, cover and leave for 15 mins for the couscous to absorb the liquid.
  • Use a fork to stir the walnuts, herbs and spring onions through the couscous. Leave to cool.
  • Stuff the chicken with the cooled couscous mixture, pushing it well into the cavity. Let the excess spill out into the tin, then slide it under the chicken to act as a trivet. Rub the remaining butter all over the chicken. Season, then roast for 1 hr 15 mins. Keep an eye on it and if the couscous stuffing that's spilled out is getting too dark, cover it with foil.
  • To make the saffron butter, melt the unsalted butter, then add a generous pinch of saffron and let this sit for about 30 mins, to allow the butter to be properly infused. About 10 mins before the end of the cooking time, pour over the chicken. Serve with Greek yogurt and a green salad, if you like.

Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.8 milligram of sodium

POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS



Poached Chicken with Vegetables, Coriander and Saffron Couscous image

Categories     Chicken     Garlic     Ginger     Herb     Olive     Onion     Marinate     Poach     Saffron     Zucchini     Winter     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 24

For the chicken
3/4 pound boneless skinless chicken breast, halved
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh flat-leafed parsley leaves
1 carrot, cut crosswise into 1/4-inch slices
1 zucchini, halved lengthwise and cut crosswise into 1/3-inch slices
1 tablespoon Niçoise olives
saffron couscous
For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Steps:

  • Prepare the chicken:
  • In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
  • In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
  • Prepare the couscous:
  • Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
  • Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

Tips:

  • For the best flavor, use fresh vegetables. If using frozen vegetables, thaw them completely before cooking.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit (74 degrees Celsius).
  • If you don't have saffron, you can substitute another spice, such as turmeric or paprika.
  • To make the couscous more flavorful, add a teaspoon of butter or olive oil to the cooking water.
  • Serve the poached chicken with vegetables and couscous immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This poached chicken with vegetables, coriander and saffron couscous recipe is a healthy and flavorful meal that is perfect for a weeknight dinner. The chicken is cooked in a flavorful broth, and the vegetables are tender and flavorful. The couscous is light and fluffy, and the coriander and saffron add a delicious flavor. This recipe is sure to be a hit with your family and friends.

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