How To make Couscous with Chicken and Artichokes
1 cup plain yogurt
1 tomato
seeded and chopped
2 tablespoons chives :
chopped and divided
salt and pepper 1 jar (170 ml) artichokes (marinated) quartered, drained
2 tablespoons vegetable oil :
divided
1 medium onion chopped
2 cloves garlic :
chopped
1 medium red bell pepper -- chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
1/3 cup currants
2 tablespoons sun-dried tomatoes, oil-packed drained and chopped
2 tablespoons pine nuts
1 whole chicken breasts without skin :
cut into strips
In small bowl, combine yoghurt, tomato a 1 tablespoon chives. Add salt and peper to taste and set aside. Cut artichoke pieces in half,set aside. In large saucepan, heat 1 tablespoon (15 ml) oil. Add onion and garlic; saute for 3 minutes. Add red pepper, saute for 2 minutes. Add chicken stock; cover and bring to a boil. Stir in couscous, currants, sun-dried tomatoes and artichokes. Cover and remove from heat. Let stand 5 minutes. Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or until lightly browned. Remove and set aside. In same frying pan, heat remaining 1 tablespoon (15 ml) over medium high heat. Add chicken and saute for 3 minutes or until no longer pink inside. Stir chicken, pine nuts and salt and pepper to taste into couscous mixture. Remove to platter and garnish with remaining chives. Serve with yoghurt mixture.
How To make Couscous with Chicken and Artichokes's Videos
One Pan Chicken and Artichokes Couscous
The bold flavors from this Mediterranean-inspired dish, are absolutely delectable. This recipe can be made in one pan. Easy clean up makes for a successful meal. Made with Reese Quartered Artichoke Hearts.
Let the Stars Guide You to this delicious recipe
Lemon Chicken in a Garlic & Herb Butter Sauce with Couscous
RECIPE:
Serves 4
4 chicken thighs, boneless and skinless, pounded to 1/4-inch thickness
salt and pepper, to taste
1 tablespoon Olive Oil
1/2 cup dry white wine
juice and zest of 1/2 lemon
2 tablespoons of The Fresh Market Roasted Garlic and Herb Finishing Butter
(or 2 T softened butter, 2 t roasted garlic and ½ T Italian herbs – mixed well)
fresh parsley, chopped, for garnish (optional)
4 cups Osem Israeli Couscous, prepared according to package directions
Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; add chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice; lower heat to medium low. Return pan to heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place chicken on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley. Cook Osem Israeli Couscous according to package instructions and serve chicken over couscous.
Thumbnail Photo by Lukas from Pexels
Choumicha : Couscous au Poulet et aux Fruits Secs | Chicken Couscous with Dried Fruits
اشترك في قناة الشيف شميشة لتتعرف على أشهى وأجدد الوصفات المغربية:
Abonnez Vous à la chaine Officielle de Choumicha Chafay
Couscous au Poulet et aux Fruits Secs | 2016
Chicken Couscous with Dried Fruits | 2016
Suggestion de préparation par Choumicha avec du Couscous moyen cuit Dari. Cette recette peut également être préparée avec d'autre types de Couscous Dari.
Preparation by Choumicha using Dari steamed medium grain Couscous. This recipe can be also prepared using any other type of Dari Couscous.
Pour 4 personnes
Ingrédients :
4 suprêmes de poulet
1 oignon moyen émincé
25 cl de bouillon de poulet
8 pistils de safran
1 bâtonnet de cannelle
8 pruneaux dénoyautés et coupés en lanières
8 abricots coupés en lanières
80 g de raisins secs
2 pincées de zeste de citron râpé
20 cl de crème fraîche
Sel et poivre
Pour servir :
480 g de Couscous moyen cuit Dari
2 c. à soupe de sauce de cuisson de suprêmes de poulet
20 g de beurre
40 g de pistache concassées
40 g de noix grillées concassées
40 g d'amandes mondées grillées concassées
Pour le décor :
Cannelle en poudre
Préparation :
Cuire le Couscous à la vapeur selon la recette de base.
Dans une poêle sur feu moyen faire dorer les blancs de poulet des deux côtés dans un mélange de beurre et d'huile.
Une fois dorés, égoutter les blancs de poulet et les réserver.
Dans la même poêle, faire revenir l'oignon émincé jusqu'à ce qu'il devienne translucide.
Saler et mouiller avec le bouillon de poulet. Rajouter les pistils de safran, et le bâtonnet de cannelle et laisser le tout cuire à feu doux jusqu'à réduction de la sauce.
Remettre le blanc de poulet dans la poêle et rajouter les raisins secs, les abricots secs et le zeste de citron râpé. Continuer la cuisson pendant quelques minutes.
Rajouter la crème fraîche, les pruneaux émincés et le poivre et laisser cuire encore une à deux minutes avant de retirer la poêle du feu.
Enduire le Couscous chaud avec du beurre et l'arroser avec un peu de sauce de cuisson du poulet.
Dresser le Couscous et les blancs de poulet dans un plat, les garnir de fruits secs et les napper de sauce.
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Chicken and Artichokes // Tiny Kitchen Big Taste
Chicken and Artichokes in a great Mushroom Broth is what we’re making today on Tiny Kitchen Big Taste…you found us just in time to join in on the fun! (See Ingredients/Full Recipe below and at
Don’t forget to SUBSCRIBE to TINY KITCHEN BIG TASTE!
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SO WHAT YOU'RE GONNA NEED IS:
- (1) lb. Chicken Tenders:
- (1/4) lb. Cremini mushrooms:
- (1) 14-16 ounce can artichoke hearts:
- (1/2) cup Flour (for dredging):
- (1 1/2) cups Chicken Broth:
- (2) Tablespoons Sherry:
- (2) Tablespoons Olive Oil:
- (1) Tablespoon Butter:
- (1/8) teaspoon Paprika:
- (To taste) teaspoon Salt:
- (To taste) Pepper:
YOU'LL ALSO NEED:
- Casserole Dish:
- Frying Pan:
- Silicone Spatula:
- Fork: Check your utensil drawer
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This is not a sponsored video. All products purchased by Fucci.
RECIPE: One Pot Chicken with Artichokes & Olives
It's dinnertime made easy! Mary Martini has a delicious one pot chicken recipe that's perfect for the cooler temperatures, and will have your home smelling delicious! And, Mary has the scoop on some Central Market cooking classes that you can sign up for NOW!
CENTRAL MARKET
4821 Broadway
CentralMarket.com
Chicken with Artichokes & Olives
Serves 4
INGREDIENTS:
4 Chicken Thighs, Bone-in, Skin-on
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Cup Onion, Minced
2 Cloves Garlic, Sliced Thin
8 Ounces Orzo Pasta
3 Cups Chicken Broth
1 Can Artichoke Heart, Halved or Quartered
1/4 Cup Green Olives, Pitted & Halved
1 Lemon, Sliced
1 Lemon, Juiced
2 Tablespoons Parsley, Minced
INSTRUCTIONS:
Season the chicken with salt and pepper.
Heat the olive oil in a large skillet. Add the chicken and cook until golden brown on both sides, about 5-6 minutes. Transfer to a plate.
Remove all but a couple of tablespoons of oil from the skillet. Add the onion and cook a few minutes until just tender. Add the garlic and cook another minute. Add the orzo pasta and cook a couple of minutes to toast the orzo pasta. Add the chicken broth, artichoke hearts and olives. Stir in the lemon juice and half of the herbs. Season with some salt and pepper. Add the chicken back into the pan.
Top with lemon slices and place in a 400-degree oven for 20 minutes or until the orzo is cooked and the chicken registers 160-degrees. Garnish with remaining herbs or parsley, before serving.
Chicken With Artichokes And Angel Hair Pasta - Everyday Food with Sarah Carey
Recipe:
Sarah Carey makes Chicken with Artichokes and Angel Hair in this Everyday Food video, a simple weeknight dinner recipe that your family is sure to enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.