Middle Eastern Chicken Pot and Butter-Nut Couscous
Middle Eastern Chicken Pot and Butter-Nut Couscous requires around 40 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 51g of protein, 42g of fat, and a total of 867 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of chicken thighs, pine nuts, bay leaf, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. It is a pretty expensive recipe for fans of middl eastern food.
Instructions
1
Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side.
Ingredients you will need
Extra Virgin Olive Oil
Whole Chicken
Cooking Oil
Equipment you will use
Frying Pan
2
Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more.
Ingredients you will need
Salt And Pepper
Vegetable
Bay Leaves
Carrot
Whole Chicken
Fruit
Garlic
Olives
Onion
Spices
Lemon
Stock
3
Sprinkle with lemon juice and turn off heat.
Ingredients you will need
Lemon Juice
4
Remove bay leaf.
Ingredients you will need
Bay Leaves
5
While chicken simmers, melt butter in a sauce pot over medium heat.
Ingredients you will need
Whole Chicken
Butter
Sauce
Equipment you will use
Pot
6
Add nuts and lightly toast for a couple of minutes.
Ingredients you will need
Toast
Nuts
7
Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
Ingredients you will need
Couscous
Stock
8
Serve chicken over couscous, or vice versa, and garnish with parsley.