Best 3 Turmeric And Cumin Chicken With Chiles Cinnamon Oranges And Olive Chickpea Couscous Recipes

Embark on a culinary adventure with our Turmeric and Cumin Chicken, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of bold spices, tangy citrus, and the wholesome goodness of chickpeas and couscous. The tender chicken, marinated in a vibrant turmeric and cumin rub, is slow-cooked to perfection, infusing every bite with a delightful savory essence. Accompanying the chicken is a captivating array of accompaniments: roasted oranges caramelized to perfection, adding a burst of sweetness and a hint of smokiness; plump and juicy olives, providing a briny contrast; and a fluffy bed of olive-chickpea couscous, a delightful combination of textures and flavors. This dish is a symphony of flavors and textures, a culinary masterpiece that will leave you craving for more.

Here are our top 3 tried and tested recipes!

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

SKILLET CHICKEN WITH TURMERIC AND ORANGE

Skillet Chicken With Turmeric and Orange image

This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.

Provided by Nargisse Benkabbou

Categories dinner, easy, quick, poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 medium onion, diced into 1/4 inch pieces
5 tablespoons olive oil
1 tablespoon honey
2 teaspoons dried mint
3 garlic cloves, crushed or finely chopped
1 tablespoon grated orange zest (from about 2 large oranges)
1/4 cup orange juice
1 teaspoon ground turmeric
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken thighs or breasts

Steps:

Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.

CINNAMON-SPICED MOROCCAN CHICKEN

Cinnamon-Spiced Moroccan Chicken image

This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.

Provided by Martha Stewart

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

Number Of Ingredients 9

Ingredients

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced

Steps:

Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

Tips:

Mise en Place: Before you start cooking, gather and measure all the ingredients and spices. This will help you stay organized and ensure that you don't miss anything while cooking.
Choose Fresh Ingredients: Using fresh ingredients will greatly enhance the flavor of your dish. Look for plump and brightly colored vegetables, tender chicken, and juicy oranges.
Toast the Spices: Toasting the cumin and coriander seeds in a dry skillet before grinding them will bring out their aroma and flavor.
Use a Heavy-Bottomed Pot: A heavy-bottomed pot will distribute heat evenly and prevent the chicken from sticking. It will also help to create a flavorful fond, which will add depth to the sauce.
Don't Crowd the Pan: When searing the chicken thighs, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Simmer the Sauce: After adding the tomatoes, broth, and spices, bring the sauce to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Finish with Orange Zest: Just before serving, add a tablespoon of freshly grated orange zest to the sauce. This will brighten the flavors and add a refreshing citrus note.

Conclusion:

This turmeric and cumin chicken with chiles, cinnamon, oranges, and olive-chickpea couscous is a flavorful and satisfying dish that is perfect for a weeknight meal. The combination of spices and citrus creates a complex and delicious sauce that pairs perfectly with the tender chicken. The olive-chickpea couscous adds a nutty flavor and texture to the dish, making it a complete and satisfying meal. Whether you're looking for a new chicken recipe or are simply looking for a way to spice up your weeknight dinners, this turmeric and cumin chicken is sure to please.