Garlic Chicken In Casserole With Israeli Couscous
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
56
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 pinch
Crushed Red Pepper Flakes1 large
Onion (sliced)1.5 cups
White Wine (dry)3 tbsps
Tomato Paste3 cups
Chicken Stock1 cup
Pine Nut (toasted)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes
4
Remove them from the oven and let cool
5
When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic
6
Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste
7
Add a little olive oil and puree or mash into a loose paste
8
Massage the mixture all over the chicken pieces and let sit for at least 1 hour
9
Bring a pot of well salted water to a boil, over medium heat
10
Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes
11
Drain and reserve
12
Coat a large saute pan with olive oil over medium-high heat
13
Add the chicken to the pan and brown it on all sides
14
Remove it to a plate, drain the fat and add the onions and celery
15
Season with salt, to taste, and the crushed red pepper
16
Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes
17
Stir in the tomato paste and cook for another 2 minutes
18
Add in the saffron, zucchini, cooked couscous, and chicken stock
19
Stir to combine, then taste and adjust seasoning, if needed
20
Transfer the mix to an ovenproof dish
21
Nestle the chicken, skin side up, in the couscous and cover with foil
22
Add some more chicken stock to keep everything nice and moist
23
Sprinkle with pine nuts and cover with foil
24
Place the baking dish on a sheet pan
25
Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes
26
Remove the chicken from the oven and top with scallions before serving