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-pot Chicken and Couscous
Ingredients:
8 chicken thighs
1 tsp turmeric
2 tsp Garam marsala
1 tsp salt
2 tbsp sunflower oil
2 onions, chopped
3 garlic cloves, crushed
500ml chicken stock
1 packet pitted green olives
250g couscous
Handful of parsley
1 lemon
Add the chicken to a bowl and sprinkle over the salt and half of the spices. Toss to coat. Heat the oil in a large casserole dish and fry the chicken, skin side down for about 10 minutes. Turn over and fry for a further 2 minutes. Remove the chicken and set aside.
Fry the onion, garlic and remaining spices on low heat in the same pan until softened and golden. Pour over the stock and add the olives. Bring the mixture to a boil, then add the chicken thighs. Cover and simmer for about 35 minutes, until chicken is cooked through. Remove the chicken pieces, and add the juice and zest of the lemon to the very hot stock. Add the couscous then cover and stand for 5 minutes. Place the chicken pieces on top, then sprinkle with chopped parsley and serve!
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Couscous with Vegetables Recipe - video with my Grandmother - CookingWithAlia - Episode 99
To view written recipe,click here:
In this video, my grandmother is going to show us how to make Moroccan couscous with meat and vegetables using the traditional Moroccan couscous pot. The meat and vegetables are cooked in a sauce, while the couscous is steamed and flavored with clarified butter. It may seem that you need a lot of steps, but it is actually very easy to make. Your family and friends will not believe that you made this dish! enjoy :-)
Dinner Recipe: Baked Chicken Thighs with Tomatoes, Artichokes & Capers By CookingForBimbos.com
This easy to make chicken dish will quickly become your favorite! Not only is it healthy but it is SO tasty.... everyone will love it! Serve with a simple side like cous cous and a veggie and you have yourself a delicious dinner. Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to CookingForBimbos! For the complete recipe go to
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
Moroccan chicken and date tajine with Couscous
We're serving up some ethnic cuisine in the kitchen!
How to Make Roasted Chicken Thighs With Artichokes & Pearl Couscous | Food52 + Miele
Cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan chicken thighs—roasted to golden-crisp goodness in the Miele M Touch Convection Oven—a winner, winner. Marinated artichokes pack a ton of flavor—especially in this roasted chicken thighs dish that requires little effort and dirties very few dishes. As a bonus, it includes a main and a side dish in one single pot. In other words, it hits all the right marks. GET THE RECIPE ►►
INGREDIENTS
For the topping:
3 tablespoons olive oil
1 clove garlic, grated
3/4 cup panko breadcrumbs
2 tablespoons chopped parsley
Zest of 1 lemon
Coarse salt and freshly ground pepper
For the roasted chicken thighs:
4 bone-in, skin-on chicken thighs
Coarse salt and freshly ground pepper
1 tablespoon olive oil
1 bunch scallions (about 8), sliced
1 (14- ounce) can quartered artichoke hearts, rinsed, drained, and patted dry
1 tablespoon Dijon mustard
1 tablespoon fresh-squeezed lemon juice
1 cup low-sodium chicken broth
1 cup whole milk
1 1/2 cups pearl couscous
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