Time 4h25m Yield 4 servings. Number Of Ingredients 21 Steps:
In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.
Time 13m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides. Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!). For spice mix: Combine everything and store in a jar or bottle.
Time 55m Yield 4 serving(s) Number Of Ingredients 16 Steps:
In a dutch oven, heat the butter and oil over medium heat. Evenly brown the chicken, seasoning with salt as you go. Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown. Return the thighs to the pot and spoon the rice between them. Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated. Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly. Stir in the tomatoes and pour over the chicken and rice. Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender. Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through. Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.
Time 35m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.
