ONE POT GARLIC CHICKEN WITH ISRAELI COUSCOUS
Recipe inspired from Anne Burrell
Provided by Samantha Ferraro
Categories Main Course
Time 1h55m
Number Of Ingredients 19
Steps:
- Wrap garlic in foil and bake in 375 degrees for 45 minutes until the garlic is tender and soft. Remove when done and allow to cool.
- In a food processor, add the garlic, lemon zest and juice, thyme, cumin, red pepper, salt and olive oil. Pulse until well blended and then rub mixture all over chicken. Allow chicken to rest for at least 30 minutes and up to 2 hours.
- In a medium pot, par-cook the couscous. Bring a pot of water to a boil and cook for 5-6 minutes. Drain and set aside.
- Next, get a large pot or dutch oven and drizzle with olive oil. On medium heat sear chicken on all sides to brown it. It doesn't have to be cooked all the way through, just seared. When done, reserve to a plate.
- Add celery and onions and saute in chicken oil. Season with salt and red pepper. Allow to cook until veggies begin to break down, about 5-6 minutes.
- Add wine and deglaze pan using a wooden spoon to scrape the chicken bits from the bottom. Add tomato paste and saffron and mix well. Add zucchini, couscous and chicken stock and stir to combine. Taste for seasoning (more salt?)
- Place chicken back in with all its juices. Chicken should not be fully covered under liquid, but slightly sticking out. Cover dutch oven with lid and place in oven at 375 degrees F for 20 minutes. Then remove lid and continue to bake for another 10 minutes.
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
SWEET-AND-SOUR CHICKEN WITH ISRAELI COUSCOUS
Gentle simmering and a tongue-tickling sauce keep lean chicken breast meat juicy and flavorful.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat oil in a medium Dutch oven over medium heat. Add onion and celery, and cook until soft and translucent, 10 minutes. Add garlic, and cook until soft, 2 minutes. Add chicken, orange juice, vinegar, currants, sugar, and peperoncini. Bring to a simmer; cover, and cook until chicken is cooked through, 20 minutes. Cut each piece in half.
- Meanwhile, bring a pot of water to a boil. Add couscous, and cook until al dente. Drain. Serve chicken with sauce over couscous.
Nutrition Facts : Calories 279 g, Cholesterol 37 g, Fiber 1 g, Protein 17 g, SaturatedFat 1 g, Sodium 262 g
SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 4h
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
- Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
Nutrition Facts : Calories 730 g, Fat 29 g, Fiber 3 g, Protein 56 g, SaturatedFat 8 g
ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET
Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.
Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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