It’s been a while since I posted a savory dish but I had to share this dish. I first saw it when watching The Food Network, The Best Thing I Ever Made. Anne Burrell made the inspiring dish and you can find her recipe here.
Fast forward to this week and I wanted to try it. But if you are like me you loosely follow the recipe and alter for your tastes. That’s what I did and I gotta say, thank goodness as this is so delicious. A couple of the reviews said the dish took to long and there wasn’t much flavour, so I wanted to make sure that didn’t happen. Since I’m probably the only one who will eat this in our family and I’m ok with that
Here’s what you’ll need:
- whole chicken cut up into parts
- 2 bulbs of roasted garlic
- One lemon – zest and juice
- 2 tsp thyme
- 2 tsp ground cumin
- 1 tsp salt
- red pepper flakes (amount depends on how hot you like it)
- 1/4 cup olive oil
- 2 cups Israeli couscous
- 1 large zucchini cut up
- 1/2 onion cut up
- 2 celery stalks cup up
- 3 tbsp tomato paste with basil
- pinch of saffron
- 1 cup good white wine (if you wouldn’t drink it, don’t cook with it)
- 3 cups low sodium chicken stock
- salt and pepper to taste
- Roast garlic in oven at 350 degrees for about 30 minutes. Remove and let cool
- In bowl combine lemon, zest, thyme, cumin, salt, pepper flakes, oil.
- Mash up garlic and put into marinade.
- Rub all over chicken pieces and let sit at least one hour.
- Bring water in saucepan to boil and cook couscous for 5 minutes. Drain and set aside.
- In a large saucepan, saute chicken in olive oil until crispy brown on all sides. Remove from heat and set aside.
- Drain the fat but try to leave as much of the garlic in the pan as possible.
- Return pan to heat and saute the onions and celery until soft (3-4 minutes). Take all the remaining marinade left in original dish and add to saute pan. This really bumps up the flavour.
- Deglaze pan with wine and let simmer another 3-4 minutes.
- Add tomato paste, saffron, zucchini, couscous and chicken stock.
- Return the couscous to a deep baking dish and nestle the chicken (skin side up) into the couscous.
- Bake at 375 covered in foil for 30 minutes. Remove foil and continue cooking for 20 minutes. When chicken temp hits 165, you are done!
- Let sit 10 minutes and then serve!
Ok, so I made this mid-day and was going to eat for dinner but couldn’t wait and had the plate in the pictures as a snack (hangs head but it was really really good).
So savory dishes might be making an occasional comeback for a little while as I try to get back to menu planning and eating right. I hope you don’t mind.
Thanks for looking!