Best 2 Turmeric And Cumin Chicken With Chiles Cinnamon Oranges And Olive Chickpea Couscous Recipes

Embark on a culinary journey to savor the tantalizing flavors of turmeric and cumin chicken. With a symphony of spices, fragrant chiles, cinnamon, and a hint of orange, this dish promises an explosion of taste. Accompanied by a delectable olive and chickpea couscous, this recipe is a vibrant fusion of textures and flavors that will delight your senses.

Let's cook with our recipes!

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS

Golden Lemon-Olive Chicken with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
3 medium onions peeled, each cut into 6 wedges, root end intact
4 bay leaves
4 large cloves garlic, crushed
Salt and freshly ground black pepper
1 cup good quality pitted large green olives
5 tablespoons butter
4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced
1 generous pinch saffron threads, 12 to 15 threads
3 tablespoons all-purpose flour
1 quart homemade or store-bought chicken stock
1 1/2 teaspoons turmeric, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 pinch ground cinnamon
1 1/2 to 2 pounds poached chicken, diced or shredded
1/4 cup pine nuts
1 1/2 cups couscous
1/4 cup finely chopped mint leaves
1/4 cup finely chopped parsley leaves

Steps:

Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

CINNAMON-SPICED MOROCCAN CHICKEN

Cinnamon-Spiced Moroccan Chicken image

This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 9

Ingredients

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced

Steps:

Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and nutritional value. Fresh turmeric and cumin will give your dish a more vibrant flavor than ground spices.
Toast the Spices: Toasting the cumin and coriander seeds in a dry skillet before grinding them will enhance their flavor and aroma.
Don't Overcook the Chicken: Chicken is best when cooked to an internal temperature of 165°F (74°C). Overcooking will make it dry and tough.
Use a Good Quality Olive Oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality extra virgin olive oil.
Serve with Warm Couscous: Couscous is a great way to soak up the flavorful sauce from the chicken. Serve it warm for the best results.

Conclusion:

This turmeric and cumin chicken with chiles, cinnamon, oranges, and olive-chickpea couscous is a flavorful and satisfying dish that is perfect for a weeknight meal. The combination of spices and citrus flavors creates a complex and delicious dish that is sure to please everyone at the table. Serve it with warm couscous and a side of yogurt for a complete meal.