Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Moroccan Chicken with Tomatoes, Chickpeas and Couscous
Online Circular Online Circular Videos Videos
  Category  Search  

 
Moroccan Chicken with Tomatoes, Chickpeas and Couscous
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 18 to 20 min
Prep Time:
 20 minutes
Cook Method:
 pan fried
Cook Temp:
 medium
Directions:
.................................................................................
1. Heat oil in an extra-large skillet over medium heat. Add onion, garlic, cumin, paprika, oregano, cayenne pepper, black pepper, and salt. Cook and stir until fragrant, about 1 to 2 minutes.
2. Add chicken to pan and cook until golden on one side, about 1 to 2 minutes. Flip tenders and continue cooking until golden brown on the second side, about 1 to 2 minutes. Transfer tenders to a plate. Cover with foil and set aside.
3. Add tomatoes, tomato paste, 1/2 cup of the chicken broth, raisins, olives, and chickpeas to pan. Stir well and bring mixture to a simmer over medium heat.
4. While tomatoes are heating, place remaining 2 1/2 cups chicken broth in a small saucepan and bring it to a boil over high heat. If using regular couscous, add to boiling broth, stir well, cover, and remove from heat. Let sit for 5 minutes, then fluff couscous with a fork, and re-cover. If using Israeli couscous, add to boiling broth. Simmer for 8 to 10 minutes, until couscous is just barely tender.
5. Once stew simmers, return tenders to pan to finish cooking, about 2 to 3 minutes. You may need to do this in two batches if they don't all fit.
6. To serve, divide couscous among four shallow bowls. Place tenders on top of couscous in each bowl, then ladle stew over couscous and chicken. Garnish with parsley, if desired.

Source: Courtesy of Hannaford Fresh Magazine July/August 2007
1 Tbs Extra virgin olive oil
1 ea Small yellow onion, finely chopped
2 tsp Minced garlic
1 1/4 tsp Ground cumin
3/4 tsp Paprika
1 tsp Dried oregano
1/8 tsp Cayenne pepper
1/4 tsp Black pepper, freshly ground
1/8 tsp Kosher salt
1 1/2 lb Hannaford Inspirations All Natural Boneless Chicken Tenders
28 oz Canned diced tomatoes
1 Tbs Tomato paste
3 cup Canned chicken broth, fat free, reduced sodium, divided
1/4 cup Raisins
2 oz Black olives, sliced and drained
15 oz Canned chickpeas, rinsed and drained
2 cup Cooked couscous
2 Tbs Fresh flat leaf parsley, finely chopped


© 2010 Adplex