Garlic Chicken with Israeli Couscous

Name: Garlic Chicken with Israeli Couscous
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 celery ribs, sliced thinly on a severe bias; 2 kilograms chicken, cut into 8 to 10 pieces; 355 milliliters chicken stock; 1 bunch fresh cilantro, leaves and stems finely chopped, plus 3 whole leaves for garnish; 1 pinch Pinch of crushed red pepper; 1 Tbsp cumin seed, toasted and ground; 237 milliliters dry white wine; 4 servings Extra virgin olive oil; 2 whole garlic bulbs; 473 milliliters Israeli couscous; 1 Grated zest and juice of lemon; 4 servings Kosher salt; 1 onion, sliced; 118 milliliters pine nuts, toasted; 1 large pinch saffron; 4 scallions, white and green parts, sliced very thinly on the bias; 1 thyme bundle; 118 milliliters tomato paste; 2 mediums zucchini, green part only (discard the starchy, seedy center), cut into 1/2-inch dice

Garlic Chicken with Israeli Couscous is a dairy free main course. This recipe makes 4 servings with 1815 calories, 104g of protein, and 110g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. Head to the store and pick up israeli couscous, juice of lemon, saffron, and a few other things to make it today. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

For the chicken: Preheat the oven to 375 degrees F.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Place the garlic bulbs in the oven and roast until soft, about 30 minutes.

Ingredients you will need

Garlic

Equipment you will use

Oven

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.

Ingredients you will need

Clove

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Olive Oil

Garlic

Cumin

Juice

Salt

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!

Ingredients you will need

Whole Chicken

Garlic

Equipment you will use

Baking Sheet

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!

Ingredients you will need

Whole Chicken

Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean!

Ingredients you will need

Water

Equipment you will use

Pot

Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.

Ingredients you will need

Couscous

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.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Celery

Onion

Salt

Equipment you will use

Frying Pan

Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.

Ingredients you will need

Tomato Paste

White Wine

Saffron

Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine.

Ingredients you will need

Pine Nuts

Bay Leaves

Couscous

Zucchini

Thyme

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.

Ingredients you will need

Chicken Stock

Couscous

Remove and discard the bay leaf and the thyme bundle.

Ingredients you will need

Bay Leaves

Thyme

Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Couscous

Whole Chicken

Equipment you will use

Aluminum Foil