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Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms (Emeril Lagasse) Recipe

Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms (Emeril Lagasse) Recipe

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Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms (Emeril Lagasse)

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Ingredients:

Serving

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 1/2 cups water
1/2 cup small diced red onion or shallots
1/2 cup small diced carrot
1/2 cup currants
1 (10-oz) package couscous
2 tbsp extra-virgin olive oil
1/4 cup toasted pine nuts
3/4 tsp salt
1/2 tsp fresh ground white pepper
1 tbsp chopped fresh mint leaves
3 tbsp unsalted butter
3 tbsp minced shallots
1 tsp minced garlic
1 lb cremini mushrooms, thinly sliced
1 tsp chopped fresh thyme leaves
1/4 tsp salt
1/8 tsp fresh ground black pepper
3/4 cup balsamic vinegar

Directions:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Couscous:
Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.
Yield: about 4 cups
Sauteed Cremini Mushrooms:
Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous.
Yield: about 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	373.09 Kcal (1562 kJ)
Calories from fat	205.46 Kcal
		% Daily Value*
Total Fat	22.83g	35%
Cholesterol	22.9mg	8%
Sodium	4109.03mg	171%
Potassium	999.08mg	21%
Total Carbs	35.34g	12%
Sugars	10.87g	43%
Dietary Fiber	6.03g	24%
Protein	9.46g	19%
Vitamin C	11.3mg	19%
Vitamin A	0.5mg	16%
Iron	188.3mg	1046%
Calcium	189.1mg	19%

Amount Per 100 g
Calories	104.43 Kcal (437 kJ)
Calories from fat	57.51 Kcal
		% Daily Value*
Total Fat	6.39g	35%
Cholesterol	6.41mg	8%
Sodium	1150.1mg	171%
Potassium	279.64mg	21%
Total Carbs	9.89g	12%
Sugars	3.04g	43%
Dietary Fiber	1.69g	24%
Protein	2.65g	19%
Vitamin C	3.2mg	19%
Vitamin A	0.1mg	16%
Iron	52.7mg	1046%
Calcium	52.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.