Side Pannel
Spicy Chicken and Spinach Couscous
Spicy Chicken and Spinach Couscous
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Salads, Low Fat
Ingredients List
- 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
Directions
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.
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.
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