Moroccan Chicken With Couscous
pasta, poultry
8 boneless skinless chicken breasts
18 chicken thighs
1/4 cup Dijon Glaze
flavored with 1 tbsp. Masala Curry
3 cups cooked couscous
follow instructions on package
29 ounces premium diced tomatoes in puree
1 large yellow onion
sliced and caramelized
3 ounces sliced black olives
3 tablespoons Garam Masala Curry Paste; or Moroccan Marinade
1 cup chicken stock; Homemade
1 green pepper
seeded, pits removed, and coarsely
3/4 cup bread crumbs
1/4 cup coarsely grated dry sharp cheese
Preheat oven to 450 degrees. Brush chicken pieces with Dijon Glaze and put them into a heavy oven-proof skillet. Bake for 20 minutes or until the juice runs clear when a piece is pricked with a fork. While chicken is cooking, prepare couscous. When the chicken is done, turn the oven down to 350 degrees.
To prepare sauce, put tomatoes, Garam Masala Curry Paste, onions, stock, and olives in a saucepan and bring to a simmer over medium low heat. Cook 5 to 8 minutes. Remove from heat and add chopped pepper. Put couscous in an oven-proof casserole dish. Pour half the sauce over it, and using a large fork, mix the sauce gently into the couscous. Place the chicken over the couscous, pour the remaining sauce over the chicken, and sprinkle bread crumb mixture over top. If there is not enough sauce to cover the chicken, add some chicken stock to the sauce, taking care not to thin it too much.
The recipe may be made ahead, up to this point, covered and refrigerated or frozen (see note) until 1 hour before serving. To reheat: bring to 50 degrees or slightly warmer than chilled, before baking. Bake (at 350 degrees) until the chicken is heated through and the top is golden brown, 10 - 12 minutes.
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NOTES : Thaw completely and bring to room temperature before baking. : Moroccan Chicken Soup, leftover Moroccan Chicken with Couscous (2 pieces chicken plus 2 cups other stuff), 3 cups chicken stock, 1-14 1/2 oz. can premium diced tomatoes in puree. Cut the chicken off the bone. Put it and the leftover casserole contents into a soup pot. Add the stock and tomatoes. Bring to a low simmer and cook until flavors are blended, about 5 minutes. Serve with fresh crusty bread, warm pita bread, or steaming hot cornbread (from a mix). Yield: 8 servings with plenty to be used for leftovers. Nutr. Assoc. : 0 0 504 26625 0 0 2470 0 0 0 0 0 0 0 0 4908
Contributor: Copyright © 1995 by Heidi Rabel
Yield: 8 servings
Preparation Time: 0:15