Couscous with Chicken, Raisins and Pine Nuts
Steaming couscous makes it firmer and more pastalike than the usual soak-and-fluff method. Serve with hot sauce.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 684 |
| pro | 29 g |
| total fat | 22 g |
| sat. fat | 5 g |
| carb | 94 g |
| fibre | 7 g |
| chol | 71 mg |
| sodium | 893 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 30% |
| vit A | 17% |
| vit C | 112% |
| folate | 34% |
-
1-1/2 lb (750 g) chicken thighs
1 tsp (5 mL) each salt and pepper
1 tbsp (15 mL) extra-virgin olive oil
Half spanish onion, thinly sliced
1 sweet red pepper, coarsely chopped
1 clove garlic, minced
2 tomatoes, seeded and coarsely chopped
10 parsley stems, tied together
1/2 tsp (2 mL) each ground ginger and cinnamon
1/4 tsp (1 mL) turmeric
Pinch each saffron and ground nutmeg
1-1/2 cups (375 mL) sodium-reduced chicken stock
1/2 cup (125 mL) raisins
1/4 cup (50 mL) toasted pine nuts
1 pkg (340 g) couscous
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Sprinkle chicken with salt and pepper. In nonstick skillet, heat oil over medium-high heat; brown chicken. Remove to plate.
Drain any fat from skillet. Add onion, red pepper and garlic to pan; fry over medium heat, stirring occasionally, just until tender, about 7 minutes. Scrape into wok or shallow Dutch oven.
Add chicken and any juices to wok. Add tomatoes, parsley stems, ginger, cinnamon, turmeric, saffron, nutmeg, stock and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer for 25 minutes. Add raisins and pine nuts.
Meanwhile, in large bowl, rinse couscous; strain and let stand in clean bowl for 20 minutes. With hands, break up lumps. Line steamer basket with cheesecloth; pour in one-third of the couscous. Cover and steam for 5 minutes. Add remaining couscous; steam until fluffy, about 15 minutes.
Dump couscous onto platter; make well in centre. Using slotted spoon, arrange chicken mixture in well. Discard parsley stems from broth; pour over couscous. Sprinkle with chopped parsley.
Additional Information
Source
Canadian Living Magazine: April 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »