Couscous Stuffed Chicken

Couscous Stuffed Chicken

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Couscous Stuffed Chicken

cal Calories 174kcal

fat Total Fat 10g

sat fat Saturated Fat 2g

chol Cholesterol 31mg

sodium Sodium 429mg

Low carbs Total Carbohydrate 10g

Serving size 99g Calories from fat 86kcal Fiber 1g Protein 12g Sugar 0g
4 servings

Ingredients

  • 1/3 cup lower-sodium chicken broth
  • 1/4 cup uncooked couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons chopped plum tomato
  • 2 tablespoons kalamata olives, chopped
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 minced garlic clove
  • 4 (6ounce) skinless, boneless chicken breast halves
  • Cooking spray

Directions

  1. Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
  2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Preheat oven to 400°.
  4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.

Recipe Content & Photo ALL RIGHTS RESERVED Julianna Grimes, Cooking Light

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Roasted chicken breasts with mustard cream sauce

Roasted chicken breasts with mustard cream sauce

cal Calories 277kcal

High fat Total Fat 15g

High sat-fat Saturated Fat 8g

High chol Cholesterol 116mg

sodium Sodium 297mg

Low carbs Total Carbohydrate 7g

Serving size 232g Calories from fat 137kcal Fiber 1g Protein 28g Sugar 1g
4 servings

Ingredients

  • 4 chicken breasts, on the bone, skin on
  • salt & pepper to taste
  • handful fresh sage leaves
  • a few sprigs of fresh thyme
  • 6 whole garlic cloves
  • juice of 1 lemon
  • For the sauce
  • ½ cup Chicken Stock
  • 1 cup cream
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 heaped teaspoons wholegrain mustard
  • spritz of lemon juice
  • salt & pepper to taste

Directions

  1. Pre-heat the oven to 180°c.
  2. Season the chicken generously.
  3. In a large pan, brown the chicken breasts in a splash of olive oil.
  4. Add the herbs and garlic and allow to fry for another minute.
  5. Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.
  6. Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.
  7. To make the sauce, deglaze the pan you cooked the chicken in with the chicken stock or water
  8. Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.
  9. Season with the lemon juice, salt and pepper.
  10. Serve the sauce with the roasted chicken breasts.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

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Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

00:35
00:15
00:20

4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plain yogurt or Greek yogurt
  • 4 Crescent chicken breast halves with bones
  • 1 15ounce can garbanzo beans (chickpeas), drained
  • 1 12ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Directions

  1. Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  2. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Tips

  • Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Recipe Content & Photo ALL RIGHTS RESERVED epicurious.com

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Chicken Tandoori

Chicken Tandoori

4 servings

Ingredients

  • 3 Ibs of Crescent Foods Premium Halal Skinless Leg Quarters
  • 1/2 cup plain yogurt
  • 2 tbsp fresh lemon
  • 1 tbsp minced garlic
  • 1 tbsp peeled and grated or crushed ginger root
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 2 teaspoons salt
  • Vegetable oil

Directions

  1. Make diagonal cuts on the chicken thighs
  2. Place the chicken in a dish
  3. In a bowl combine the yogurt, lemon juice, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, and salt.
  4. Stir until mixed well. Pour the mixture over the chicken and rub into the cuts, turning the chicken several times.
  5. Cover and refrigerate for 8 hours overnight
  6. Before cooking the chicken keep at room temperature for 30 minutes
  7. Remove the chicken from the marinade and brush the chicken with oil
  8. Place on pre-heated grill and turn 3-4 times. Grill chicken for 45 minutes
  9. Garnish with jalapeno, sliced cucumbers, and onions.

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Chicken Machboos (Bahraini Spiced Chicken and Rice)

Chicken Machboos (Bahraini Spiced Chicken and Rice)

A delicious and authentic Chicken Machboos, the national dish of Bahrain.

01:45
00:00
01:45

4 servings

Ingredients

  • 2 large onions, diced
  • 3 tablespoons ghee or unsalted butter
  • 1 tablespoon baharat (see recipe below)
  • 1 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 3 pounds combination of chicken thighs, legs and breasts
  • 1 hot green chile, seeded and diced
  • 1 tablespoon fresh ginger, minced
  • 5 large cloves or garlic, thinly sliced
  • 2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
  • 2 dried limes (loomi), several holes punched throughout each one
  • 5 green cardamom pods
  • teaspoon ground cloves
  • 1 stick cinnamon (about 2 inches long)
  • teaspoons salt
  • cups chicken stock
  • 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped Rosewater for sprinkling (optional, but recommended)
  • Baharat
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 cinnamon stick (about 2 inches long)
  • 1 teaspoon whole cloves
  • ¼ teaspoon green cardamom seeds
  • 1 tablespoon paprika powder
  • ¼ teaspoon ground nutmeg
  • For the Baharat:
  • Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.

Directions

  1. Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
  2. Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
  3. Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
  4. Add the baharat and turmeric and cook for another minute.
  5. Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon and cloves. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
  6. Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
  7. Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
  8. Serve with a green salad and yogurt raita.

Recipe Content & Photo ALL RIGHTS RESERVED Daringgourmet.com

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Classic Roast Chicken

Classic Roast Chicken

Classic Roast Chicken

Be prepared to turn on your vent: The high-heat finishing may generate some smoke.

01:30
00:00
01:30

4 servings

Ingredients

  • 1 (4pound) Crescent whole roasting chicken
  • 2 teaspoons unsalted butter, softened
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 shallots, peeled and halved
  • 3 fresh thyme sprigs
  • 1 lemon, quartered

Directions

  1. 1. Preheat oven to 350°.
  2. 2. Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. 3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
  4. 4. Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

Recipe Content & Photo ALL RIGHTS RESERVED My Recipes

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Bistro Roast Chicken

Bistro Roast Chicken

Serve the roasted heads of garlic on the side of this Bistro Roast Chicken dish. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

High cal Calories 500kcal

High fat Total Fat 35g

High sat-fat Saturated Fat 9g

High chol Cholesterol 172mg

High sodium Sodium 745mg

Low carbs Total Carbohydrate 14g

Serving size 230g Calories from fat 311kcal Fiber 2g Protein 33g Sugar 0g
2 servings

Ingredients

  • 2 chicken leg quarters (about 1 1/2 pounds) $
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil $
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil $
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 whole garlic heads

Directions

  1. Preheat oven to 375°.
  2. Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  3. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Recipe Content & Photo ALL RIGHTS RESERVED My Recipes

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