Recipe courtesy of Rachael Ray
Episode: Bold Thinking
Total:
2 hr 15 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 whole chicken, cut up (remove the skin from the legs and breasts, and reserve the wings)
  • Kosher salt
  • 1 lime
  • 2 oranges
  • 3 cloves garlic, finely chopped
  • Sea salt
  • 3 tablespoons EVOO
  • 1 rounded tablespoon turmeric
  • 1 1/2 teaspoons cumin seeds (half a palmful)
  • 4 small fresh bay leaves
  • Two 3-inch cinnamon sticks
  • 2 serrano or jalapeno peppers, halved lengthwise
  • 1 cup cracked green olives or olive mix
  • 2 tablespoons butter
  • One 14-ounce can chickpeas, drained and rinsed
  • Handful of fresh cilantro or parsley leaves, finely chopped
  • 1 1/2 cups couscous

Directions

Watch how to make this recipe.

Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes.

Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour.

Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and chile peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes.

Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.)

Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken.

Categories:

IDEAS YOU'LL LOVE

Cumin Grilled Chicken Breasts

Recipe courtesy of Ellie Krieger

Mediterranean Chicken Samosas with Apple Cumin Chutney

Recipe courtesy of Roger Mooking

Turmeric Shot

Recipe courtesy of Haylie Duff

Ginger-Spiced Chicken Tikka Sandwich with Cumin-Tomato Mayo

Recipe courtesy of Jeffrey Saad

Turmeric 'Teh Halia' for Arthritis and Psoriasis

Jeera (Cumin) Rice

Recipe courtesy of Mona Vasudev

Oven Roasted Cauliflower with Turmeric and Ginger

Recipe courtesy of Bobby Flay

Eel, Char Grilled In Lemongrass and Turmeric: Luon Nuong Xa

Recipe courtesy of Luke Nguyen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here