Tantalize your taste buds with a culinary journey that harmoniously blends the vibrant flavors of East and Middle East. Embark on a delightful adventure as we explore the tantalizing fusion of Sweet and Sour Chicken with Israeli Couscous. This delectable dish showcases the perfect balance between sweet, tangy, and savory notes, complemented by the fluffy texture of Israeli couscous.
Our culinary expedition begins with the Sweet and Sour Chicken, a classic dish that captivates the senses with its vibrant red sauce. Tender chicken pieces are coated in a crispy batter and smothered in a luscious sauce made with pineapple, bell peppers, and a harmonious blend of sweet and sour flavors.
Alongside the Sweet and Sour Chicken, we present Israeli Couscous, a delightful side dish that adds a unique twist to the traditional couscous. This dish features plump Israeli couscous pearls, cooked to perfection and infused with aromatic herbs and spices. The result is a fluffy and flavorful accompaniment that perfectly complements the bold flavors of the Sweet and Sour Chicken.
Prepare to embark on a culinary journey that will leave your taste buds dancing with delight. Follow our step-by-step recipes, carefully crafted to guide you through the process of creating this delectable fusion dish. Indulge in the harmonious blend of flavors and textures, and let the Sweet and Sour Chicken with Israeli Couscous become a staple in your culinary repertoire.
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
SWEET-AND-SOUR CHICKEN WITH ISRAELI COUSCOUS
Gentle simmering and a tongue-tickling sauce keep lean chicken breast meat juicy and flavorful.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat oil in a medium Dutch oven over medium heat. Add onion and celery, and cook until soft and translucent, 10 minutes. Add garlic, and cook until soft, 2 minutes. Add chicken, orange juice, vinegar, currants, sugar, and peperoncini. Bring to a simmer; cover, and cook until chicken is cooked through, 20 minutes. Cut each piece in half.
- Meanwhile, bring a pot of water to a boil. Add couscous, and cook until al dente. Drain. Serve chicken with sauce over couscous.
Nutrition Facts : Calories 279 g, Cholesterol 37 g, Fiber 1 g, Protein 17 g, SaturatedFat 1 g, Sodium 262 g
SWEET-AND-SOUR CHICKEN
My husband and I moved to the country 10 years ago, and I love it! We keep busy with daily chores, so I appreciate quick and easy meals like this.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.
Nutrition Facts : Calories 309 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
ISRAELI COUSCOUS WITH SWEET POTATO
From Christine Cushing's "Fearless in the Kitchen" (I love Cdn. cookbooks!) For Potpie. CC's comment: "Israeli couscous is one of my all-time favourite starches. Different from N. African couscous, Israeli couscous looks like pearls and has a chewier texture. The best way to add flavour to these little white balls is with sumac, which gives a pleasant tanginess. I've got to admit, I really love tang!"
Provided by Maxxr
Categories Southwest Asia (middle East)
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat.
- Cook shallots until soft but not browned, about 4 minutes.
- Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
- Add stock, salt and pepper.
- Bring to boil. Cover and reduce heat to low.
- Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
- Remove from heat.
- Let stand, covered, for 5 minutes.
- Fluff with a fork before servings.
Nutrition Facts : Calories 514.7, Fat 12.9, SaturatedFat 2.1, Cholesterol 5.4, Sodium 285.3, Carbohydrate 81.5, Fiber 5.3, Sugar 4.2, Protein 16.3
Tips:
- Choose the right chicken: For succulent and juicy results, opt for boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces for even cooking.
- Tenderize the chicken: Before cooking, consider tenderizing the chicken with a meat mallet or fork to help the marinade penetrate and enhance the flavor.
- Make a flavorful marinade: Combine soy sauce, ginger, garlic, rice vinegar, and brown sugar to create a flavorful marinade that will infuse the chicken with Asian flavors.
- Don't overcrowd the pan: When cooking the chicken, avoid overcrowding the pan to ensure even browning and prevent steaming. Cook the chicken in batches if necessary.
- Use a non-stick pan: To prevent sticking and ensure a crispy exterior, cook the chicken in a non-stick skillet or wok.
- Cook the chicken until golden brown: Cook the chicken pieces until they are golden brown and crispy on the outside and cooked through on the inside. This may take a few minutes per side.
- Make the sweet and sour sauce: Combine ketchup, rice vinegar, brown sugar, pineapple juice, and cornstarch to create a tangy and flavorful sweet and sour sauce.
- Add vegetables: Enhance the dish by adding your favorite vegetables, such as bell peppers, carrots, and pineapple chunks, to the sweet and sour sauce.
- Serve with Israeli couscous: Prepare Israeli couscous according to the package instructions and fluff it with a fork. Serve the sweet and sour chicken over the Israeli couscous for a complete meal.
Conclusion:
This sweet and sour chicken with Israeli couscous recipe offers a delightful combination of flavors and textures. The tender chicken, tangy sauce, and fluffy couscous create a harmonious dish that is sure to satisfy your taste buds. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, this recipe is a must-try. By following the tips and instructions provided, you can easily create a delicious and authentic sweet and sour chicken with Israeli couscous that will become a favorite in your kitchen.
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