Free Recipe Spicy Chicken and Spinach Couscous
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Chicken and Spinach Couscous Recipe
Water
1 Bay leaf
6 Black peppercorns
4 Skinless boneless chicken
-breast halves
1-1/2 c Boiling water
1-1/2 c Instant couscous
6 c Fresh spinach
2 c Chicken broth
2 ts Turmeric
4 tb White wine
1 ts Indonesian chili paste or
-sauce OR dried red pepper
-flakes
1 ts Chopped parsley
1 ts Chopped sage
1 ts Chopped thyme
8 Artichoke hearts;
-water-packed
2 md Tomatoes
1/4 c Grated Parmesan cheese
Spicy Chicken and Spinach Couscous Preparation
ADVANCE PREP – CHICKEN: Fill a large skillet with water and add bay leaf and peppercorns; bring to a boil and add chicken breasts. Reduce heat and simmer until chicken is cooked through, about 20 minutes. Cool, drain and place in a resealable plastic bag. COUSCOUS: In medium saucepan, bring 1 1/2 cups water to a boil; turn off heat, stir in couscous and cover. After about 5 minutes, when the water is absorbed and the couscous is fluffy (use a fork to fluff), spill it out onto a cookie sheet to cool. Transfer cooled couscous to an airtight container. SPINACH: Wash spinach thoroughly and, with water still clinging to its leaves, place in a large pot and cover. Cook over medium-low heat until the spinach wilts. Drain, cool and place in a resealable plastic bag. SAUCE: In another medium saucepan, bring the chicken broth, turmeric, white wine and chili paste or flakes to a boil. Reduce heat and simmer for 5 minutes. Cool and transfer to an airtight container. Chop herbs and place in a resealable bag. Refrigerate all of the above ingredients until needed. PREP: Cut chicken into one-inch pieces, slice artichoke hearts and dice tomatoes. Place couscous and sliced artichoke hearts in a large saucepan. Heat briefly over medium-low heat, then add chicken, spinach, tomatoes and broth. Cook for 3 to 4 minutes more, or until heated through, stirring constantly. Stir in the Parmesan cheese and herbs. Divide among 4 bowls and serve. Per serving: 510 calories, 11 percent fat (6.2 grams), 53 percent carbohydrate, 36 percent protein. See: Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997). >edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. With a little advance prep, this satisfying dish can be a quick lunch or dinner. Just heat, stir and serve. Recipe by: SHAPE Cooks 1998 Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998
Cooking Temperature:
Recipe Serves: 4
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