Chicken with Chorizo on Raisin and Pine Nut Couscous
I have to say, this is one of my favorite, recent recipes I have come up with. I am not sure what inspired me- but I am sure I was either reading or watching something or someone cook a dish with chorizo or chicken. As I have mentioned many times before, I love Latin flavors including ancho chili powder. My other favorite ingredient is chorizo. If I could, I would eat chorizo everyday- but the reality is that it is high in fat and calories… so, it is perfect to use as a flavor enhancer and not as the main protein. I also used chicken thighs but one can use chicken breast and make the dish healthier.
The chicken and chorizo are cooked like a stew in a mixture of chicken broth and orange juice. This fall/winter, I have been using loads of fresh oranges and orange juice. I love the sweet and savory the fruit imparts in all dishes.
I served the stew with a quick raisin and pine nut couscous. I like to use whole wheat couscous to incorporate more whole grains into our diets. I also served a yummy salad .. coming up tomorrow.
- 2 tablespoons extra light olive oil
- 1 pound chicken thighs, skinless, bone in
- ¼ cup all purpose flour
- 1 teaspoon salt
- Pepper
- 1 cup fresh chorizo, casings off (about 2 to 3 large links) crumbled
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- Juice of 2 Clementines
- 2 cups chicken broth
- 2 teaspoons ancho chili powder
- Salt
- ½ cup cilantro, chopped
Add the flour, salt and pepper in a wide platter. Dredge the chicken lightly in the flour. Heat a large saucepan with the oil and brown the chicken pieces on both sides for 2 minutes each. Take out and keep aside. Reheat the oil and add the chorizo. Saute on medium high heat for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chicken, orange juice, chicken broth and ancho chili powder. Bring to a boil and lower the heat to a simmer. Cover and let cook for 20 minutes. Take the lid off and increase the heat to high. Cook for another 3 to 4 minutes. Check for seasonings and add salt and garnish with cilantro.
Couscous with Raisins and Pine Nuts
- 1 tablespoon extra virgin olive oil
- ½ cup golden raisins
- ½ cup pine nuts
- 1 cup chicken broth
- 1 teaspoon salt
- 1 cup whole wheat couscous
Heat a medium saucepan with the olive oil. Add the raisins and pine nuts and sauté on medium heat for 1 to 2 minutes. Add the chicken broth and salt. Bring to a boil and add the couscous. Place the lid and turn the heat off. Let stand for fifteen minutes and fluff with a fork. Serve with the chicken.
