← Back to Search Results
Sauteed Chicken Chunks with Harissa and Couscous Recipe-3606

Photo by: Joey De Leo
Comments: 0
 

Recipe

Harissa is a delicious North African spice paste—sold in cans everywhere you can buy Middle Eastern ingredients—hot but not fiery. It keeps nearly forever. This is a solid one-pot meal, and an impressive one as well.

Yield: 4 servings
Cooking time: 30 Minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice
  • 1 teaspoon cumin
  • ½ teaspoon cardamom
  • Salt and freshly ground black pepper
  • 2 cups One-Hour Chicken Stock or any chicken stock
  • 1 cup couscous
  • ¼ cup raisins
  • 2 tablespoons harissa, or more to taste
  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 8 ounces zucchini, washed, trimmed, and cut into ¼-inch-thick slices
  • 1 cup cooked (or canned) chickpeas (rinse if canned)
  • 1 large tomato, peeled, seeded, and diced (about 1 cup; use drained canned tomatoes if you wish)
  • ½ cup shredded mint

Directions

Toss the chicken with the cumin, cardamom, and salt and pepper to taste and let sit while you prepare the couscous.

Bring 1½ cups of the stock to a boil. Combine the couscous, raisins, 1 tablespoon of the harissa, the 1/3 cup olive oil, and salt and pepper to taste in a bowl. Pour the boiling stock over the couscous, stir, and seal the top of the bowl with plastic wrap. Set aside for at least 15 minutes.

Meanwhile, put the remaining 2 tablespoons oil in a large skillet and turn the heat to high. A minute later, add the chicken and cook until it begins to brown, about 2 minutes. Add the zucchini and toss, still over high heat, until it begins to brown, 2 to 3 minutes. Stir in the chickpeas and the remaining 1 tablespoon harissa and ½ cup stock, along with the tomato. Bring to a boil, turn the heat to low, and simmer for 2 minutes; the mixture should be brothy. Taste and add more salt, pepper, and/or harissa to taste.

Serve on top of the couscous, garnished with the mint.

 

Notes

These are chicken breast recipes first and foremost but there is no reason you could not use boneless chicken thighs, or turkey, pork, shrimp, or scallops for that matter, in any of them. Cooking times will be about the same—a little longer for dark meat chicken, turkey, or pork, a little shorter for seafood.

As usual, our advice is to steer clear of mass-produced supermarket chicken. Most kosher, free-range, or organic chickens are a much better bet.

Note that the amount of chicken in these recipes is relatively small. 1 pound total for 4 people. We feel that with the vegetables and a side dish, that's enough. If you want to increase all the amounts by fifty percent, or even double the recipes, that's fine, but we recommend that you cook in batches, or the chicken will not brown.


© 2000 Jean-Georges Vongerichten and Mark Bittman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information does not include One-Hour Chicken Stock. For nutritional information on One-Hour Chicken Stock, please follow the link above.

609kcal (30%)
84mg (8%)
23mg (39%)
43mcg RAE (1%)
923mg
87mg
33g
8g
6g
55g
72mg (24%)
799mg (33%)
4g (21%)
29g (44%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-explorations Baked Explorations
by Matt Lewis
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
good-to-the-grain Good to the Grain
by Kim Boyce
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-sweet-life The Sweet Life
by Kate Zuckerman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?