Roasted Tomato And White Bean Stewed Chicken With Apricot Pine Nut Cousous
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (chopped)1 tsp
Orange Zest1 tsp
Coriander4 cups
Chicken Stock (1 quart)1 cup
Couscous1.5 cups
Water (boiling)1 cup
Apricot (sliced)1 cup
Pine Nut1 tsp
Mint (fresh)Directions:
1
Preheat the oven to 375 degrees F
2
Toss parsnips and 1/2 the carrots in 1 tablespoon olive, and salt and pepper to taste
3
Put on a roasting pan and cook in the oven for 30 minutes or until soft
4
Cut plum tomatoes in 1/2, lay on another roasting pan, drizzle with 1 tablespoon olive oil and then add 1 tablespoon tarragon and 1/2 teaspoon chopped garlic, salt, and pepper and cook for about 20 minutes
5
When vegetables are cooked set them aside to be added later
6
Season the chicken with salt and pepper
7
In a large pot, over medium head, add the remaining 2 tablespoons olive oil and seasoned chicken
8
Cook on both sides until crisp and browned, leaving any burnt bits at the bottom of the pan
9
Remove the chicken and set aside on a plate
10
In the same pot, add the remaining carrots, celery, onions, and salt to the pot
11
Over the pot and cook for about 10 minutes
12
Place the chicken back into the pot on top of the vegetables and add the parsley, remaining 2 tablespoons tarragon, bay leaves, orange zest, coriander, roasted tomatoes, roasted carrots and parsnips, and 4 cups (1 quart) chicken stock
13
Cover the pot and cook until soft and tender, about 30 minutes
14
Add the rinsed white beans and cook for an additional 10 to 15 minutes
15
Garnish with additional parsley, tarragon, and orange zest and serve over couscous
16
Put couscous in a large bowl, then add 1/2 cup boiling water and stir until couscous has absorbed the water and has gotten puffy
17
Repeat this procedure, adding 1/2 cups at a time, until all the water is used
18
Once the couscous is cooked add the apricot slices, pine nuts, orange zest, mint, and olive oil
19
Serve with chicken