Sweet and Spicy Chicken and Couscous

It's time for a special Friday night dinner.  This recipe will pretty much knock your socks off.  It seems complicated, but it really isn't.  Every bite is like a big pat on the back congratulating you for trying something new.  It's spicy, tangy, sweet, and savory all at once.  Somehow this array of flavors comes together in harmony, like a hybrid between Indian and Moroccan cuisine that is simply delicious.

I first made this recipe a few years ago for Valentine's day with my husband.  I am kind of shocked I've shelved it this long, as it was amazing.  I particularly love the herb yogurt sauce that gets drizzled over the top.  I can definitely foresee using it for other purposes, like a crudite dip, sandwich spread, or salad dressing.  Yum.

If you're looking for something different to wake up your palate, this is it.  I know the ingredient list seems long, but you probably already have most of them in your kitchen.

Sweet and Spicy Chicken and Couscous

adapted from Rachael Ray's Book of 10

serves 2-3

INGREDIENTS:

1 1/4 cups low sodium chicken stock

1/4 cup mango chutney

salt and black pepper

1 tablespoon extra virgin olive oil

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1 boneless, skinless chicken breast, cut into bite-size pieces

1/2 large onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

2 garlic cloves, minced or pressed

2 tablespoons fresh grated ginger

zest and juice of 1/2 small lemon

3/4 cup plain (or whole wheat) couscous

1/4 cup plain lowfat yogurt

handful fresh mint leaves

handful fresh cilantro leaves

1 scallion, coarsely chopped

juice of 1 small lime

DIRECTIONS:

1.  In a small pot over medium-low heat, combine 1 cup of the chicken broth with the mango chutney.  Season with salt and pepper to taste.  Bring to a bubble, then reduce heat to low.  Let sit while you prepare the rest of the recipe.

2.  In a large skillet with high sides, or a Dutch oven, heat the oil over medium-high heat.  When hot, add the coriander, cumin, and red pepper flakes.  Cook and stir to toast the spices for just a few seconds.  Add the chicken pieces and toss to coat in the spices.  Spread out in an even layer and season lightly with salt and pepper.  Cook until just browned on each side.

3.  Add onion, pepper, garlic, and 1 1/2 tablespoons of the grated ginger.  Cook about 3 minutes, stirring frequently.  Add remaining 1/4 cup of chicken stock and continue to cook until most of the liquid has evaporated, about 2 minutes.

4.  Scoot the chicken and veggies to the edges of the pot to make a well in the center.  Pour in the chicken broth / chutney mixture and bring to a bubble.  Add lemon zest and juice, then add the couscous to the well in the middle.  Press it down gently with a spatula or spoon to get it into the liquid, but try to keep it in the well.  Cover the pan tightly with a lid and remove from heat.

5.  While the couscous cooks, combine yogurt, mint, cilantro, scallion, lime juice, and remaining ginger with a splash of water in a blender or food processor.  Process until smooth.  Season with salt and pepper.

6.  After couscous has been sitting for five minutes,  remove lid and fluff the couscous with a fork.  Just about all of the liquid should have been absorbed.  Stir couscous with the chicken and veggies.  Serve with a drizzle of the yogurt sauce.

Enjoy!

Moroccan Green Bean Tagine

Tonight our culinary journey takes us to Morocco!  This is a spicy (as in spice-y, not as in hot) and rich vegetable dish that will absolutely stun you with the way it manages to be complex and simple at the same time.  You'll need to raid the spice cupboard for this one, so be prepared!

I know this looks a lot like a green bean dish I made a few weeks ago, but it's actually quite different.  It's all about the spices - allspice, chile powder, garam masala, basil, and paprika all together?  Who's have thought they could combine so naturally.  They mingle and get lost in one another to the point where I think you'd be hard pressed to identify the individual spices if you didn't make it yourself.   The flavor is finished off with a tangy red wine vinegar glaze.

This would be gorgeous over cous cous or even rice, but I chose to go the traditional Moroccan route and scoop it up with flat bread (I used pita because it was what I had on hand) - no bed of grains needed! 

Moroccan Green Bean Tagine

adapted from The Splendid Table's How to Eat Supper

serves 3

INGREDIENTS:

1 1/2 tablespoons extra virgin olive oil

1 pound green beans, trimmed

1 medium onion, coarsely chopped

salt and pepper to taste

1/4 teaspoon ground allspice

1/4 teaspoon chile powder

1 teaspoon garam masala

1 teaspoon dried basil

1 tablespoon sweet paprika

3 tablespoons red wine vinegar

3 tablespoons dry red or white wine

one 15-oz. can fire roasted diced tomatoes

water as needed

DIRECTIONS:

1.  Heat oil over medium-high in a large, straight-sided saute pan.  Add green beans and onions, and season with salt and pepper.  Saute for about 10 minutes, until vegetables are browning.  Stir in garlic and all the spices (allspice through paprika); cook until fragrant, no more than one minute.

2.  Pour in the vinegar and wine, and boil, scraping the bottom of the pan to get up any browned bits.  When the liquid is completely gone, stir in tomatoes and their juices.  The green beans should be just barely covered in liquid - you will need to add some water to accomplish this.  Bring to a bare simmer and cover; cook, removing lid to stir occasionally, for 10 minutes or until beans are tender.

3.  Remove the cover and raise heat to a rapid boil.  Cook off excess liquid, stirring often to protect the beans from burning.  Cook until the sauce is thick and rich.  Season as necessary and serve.

Enjoy!

Potato Cilantro Wontons

Imagine a cross between a pierogi and a wonton, and that's pretty much what these are.  They are hearty and delicious, yet come in a small enough package that you could serve them as appetizers if you so choose.  We had ours as a main course, along with a spicy salad. 

The wontons get crispy around the edges, but stay tender in the middle.  The potato filling is piping hot and filled with delicious flavor.  These are probably unlike anything you've had before, and yet the flavor is familiar and delightful.  These also make me realize I definitely need to experiment with wonton wrappers more - they are so easy to use, and make something as mundane as a potato very exciting!

If you want to live on the edge, put a little Sriracha on the side for dunking.  Yum.

Potato Cilantro Wontons

adapted from Cooking Light magazine

makes 16

INGREDIENTS:

1 medium-large baking potato, peeled and chopped

2 scallions, finely chopped

2 tablespoons chopped fresh cilantro

2 teaspoons extra virgin olive oil

1/2 teaspoon paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

16 wonton wrappers

cooking spray

DIRECTIONS:

1.  Cook potato in boiling water for 8-10 minutes, or until tender.  Drain.  Mash the potato and stir in the scallions, cilantro, oil, paprika, salt and pepper.

2.  Preheat oven to 375 and lightly spray a cookie sheet with cooking spray.

3.  One by one, spoon about 1 tablespoon of potato filling into the center of each wonton wrapper.  Moisten the edges of the wonton wrapper with water, and fold it into a triangle shape (one corner across to another).  Press the edges to seal into a triangle.

4.  Place the wontons on the prepared cookie sheet and lightly spray the tops with cooking spray.  Bake for 12-15 minutes, or until crispy around the edges and golden on top.  

Enjoy!