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Amarante
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Mon, May 01 2017, 12:57 pm
Moroccan Chicken with Coriander Couscous
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Recipe By: CLBB
Serving Size: 4
Ingredients:
1 ounce slivered almonds (about 1/4 cup)
1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
2 teaspoons vegetable oil
1 large onion, chopped (about 1 cup)
1 garlic cloved, minced
1 cup diced carrot
1 cup diced zucchini
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 cups no-salt chicken broth
1/2 cup canned chickpeas, rinsed and drained
1/2 cup golden and/or dark raisins
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup couscous
1/4 cup chopped fresh coriander or parsley
Directions:
1. In a small skillet, toast the almonds over medium heat, shaking the pan frequently, until browned, about 5 minutes. Set aside.
2 Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the chicken and cook, turning, until browned all over, about 5 minutes. Remove from the skillet; set aside.
3. In the same skillet, heat the oil over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Add the carrot and zucchini and cook, stirring, 3 minutes. Add the cinnamon, cumin, ground coriander, and cayenne. Cook, stirring, 1 minute to toast the spices. Add the chicken broth and heat to boiling. Reduce the heat, add the reserved chicken and simmer, covered, 20 minutes.
4. Add the chickpeas and raisins and cook, covered, 10 minutes. Stir in the lemon juice, salt, and pepper. Uncover and boil over medium-high heat until the sauce is thickened, about 5 minutes.
5. In a medium saucepan heat 1 1/2 cups water to boiling. Stir in the couscous and remove from the heat. Let stand 5 minutes. Stir in the almonds and coriander and fluff lightly with a fork before serving with the chicken.
Notes:
b) I usually double all the spices except for the cayenne.
Nutritional Information:
Calories: 501
Saturated Fat: 2gm
Protein: 34gm
Phosphorous - 39% RDA
Iron - 21% RDA
Vitamin A - 100% RDA
Niacin - 52% RDA
Riboflavin - 21% RDA
Vitamin C - 25% RDA
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myself
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Wed, May 03 2017, 8:40 am
Thank you so much for all of your ideas. Lots to try
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by
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Wed, Jul 12 2017, 10:29 am
I make a pasta salad with chickpeas. Its an easy, filling meal. Don't know exact amounts, but it is basically pasta, chickpeas, corn and salsa.
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Iymnok
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Wed, Jul 12 2017, 11:02 am
Do you use dried ir canned chickpeas?
How do you get the right level of mushiness inside?
One time my mother bought us a chickpea salad, chickpeas with a dressing and spices. The chickpeas had the perfect texture, firm, but creamy inside. When I tried to emulate it with the canned variety, the skins came off and they were slightly crunchy.
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Lizzie4
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Wed, Jul 12 2017, 12:12 pm
Chickpeas with Orzo.
Cook orzo according to package instructions, mix in chickpeas, add butter, mix on low flame to melt. add salt to taste. yummy!
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myself
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Wed, Jul 12 2017, 4:39 pm
Iymnok wrote: | Do you use dried ir canned chickpeas?
How do you get the right level of mushiness inside?
One time my mother bought us a chickpea salad, chickpeas with a dressing and spices. The chickpeas had the perfect texture, firm, but creamy inside. When I tried to emulate it with the canned variety, the skins came off and they were slightly crunchy. |
I use dried and cook for a very long time.
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MMCH
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Wed, Jul 12 2017, 4:54 pm
sorry dont have measurements...
bone chicken
fresh crushed garlic
paprika
salt
pepper
onion powder
olive oil
1 can of chickpeas
1 container of cherry tomatoes
I clean chicken- crush fresh garlic, drizzle olive oil, add spices and mix until paste like.
bottom of pan I put drained chickpeas and container of cherry tomatoes
place clean chicken on top
and spread the spice oil mixture on the chicken.
bake at 350 covered for 1 hour and then uncover last 30 minutes
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by
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Sun, Jul 30 2017, 9:45 am
Chickpea Quinoa Salad:
quinoa, chickpeas, olive oil, lemon juice, honey, salt and pepper
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