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    Home » Recipes » Dinner Recipes

    One Pot Garlic Chicken with Israeli Couscous

    Published: Nov 26, 2013 · Modified: Oct 7, 2022 by Samantha Ferraro · This post may contain affiliate links · 29 Comments

    Jump to Recipe

    Delicious and vibrant one pot garlic chicken is cooked with white wine, aromatic saffron, Israeli couscous and fresh vegetables.

    One Pot Garlic Chicken with Israeli Couscous via LittleFerraroKitchen.com

    You didn't think I was going to post a turkey recipe the day before Thanksgiving, did you? Or another latke recipe the day before Hanukkah? Or maybe a Turbrisket forThanksgivikkuh? Ya..I just saw that on the L.A. Times the other day..not sure how I feel about that one!

    One pot garlic chicken with Israeli couscous is more my style during this brisk time of year. And when I mean brisk...I'm talking about below 70 degrees here in Cali, which I love! walking by the beach the morning of Christmas and Thanksgiving is one of our favorite things to do. We watch the surfers anticipate waves and take cheesy photos of our towns Christmas tree next to the beach. You really can't get any better than that!

    One Pot Garlic Chicken with Israeli Couscous via LittleFerraroKitchen.com


    This was another dish I made before we left for our epic trip that we are still recuperating from. I saw Anne Burrell this gorgeous one pot garlic chicken on her show and fell in love with all the flavors that were being cooked in 1 pot! A pinch of saffron does wonders in this one pot garlic chicken dish and permeates every bite. The roasted garlic is so necessary to do beforehand and makes a world of a difference to get that sweet, creamy flavor that we love so much. The chicken was flavorful and moist and it was chock-full of veggies and hearty Israeli couscous. This is the perfect dish to make for a large crown and really can be made with any leftover veggies you have leftover in the fridge.

    Here is another wonderful chicken recipe:

    Chicken and pear

    One Pot Garlic Chicken with Israeli Couscous

    One Pot Garlic Chicken with Israeli Couscous

    Samantha Ferraro

    LittleFerraroKitchen.com

    Delicious and vibrant one pot garlic chicken cooked with white wine, aromatic saffron, Israeli couscous and fresh vegetables.
    4.50 from 36 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 45 mins
    Total Time 1 hr 55 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 5 servings
    Calories 672 kcal

    Ingredients
     
     

    Chicken

    • 2 whole garlic bulbs
    • 1 lemon zested and juiced
    • 1 large bunch thyme
    • 1 tb cumin
    • Pinch crushed red pepper flakes
    • Kosher salt
    • Olive oil
    • 6-8 Chicken parts legs, thighs, breast

    Couscous

    • 2 cups Israeli couscous
    • 1 large onion sliced
    • 3 stalks of celery sliced
    • Pinch crushed red pepper flakes
    • 1 cup white wine
    • 3 Tb tomato paste
    • 2 zucchini diced
    • 2 to 3 cups chicken stock
    • Pinch of saffron
    • Olive oil for drizzling
    • Kosher salt

    Instructions
     

    • 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.

    Notes

    Recipe adapted from Anne Burrell 

    Nutrition

    Calories: 672kcalCarbohydrates: 67gProtein: 39gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 107mgSodium: 331mgPotassium: 908mgFiber: 6gSugar: 7gVitamin A: 541IUVitamin C: 32mgCalcium: 81mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!
    One Pot Garlic Chicken with Israeli Couscous via LittleFerraroKitchen.com

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    Reader Interactions

    Comments

    1. Talia says

      December 02, 2013 at 10:22 pm

      5 stars
      This looks delicious! I want to make this and I have a few questions. Zest an entire lemon? A bunch of thyme including the stems? Can I make this and use regular couscous and ladle the broth on top of it in individual bowls after the chicken is finished? Thank you!

      Reply
      • Samantha says

        December 02, 2013 at 10:39 pm

        Hi Talia! So I have a thing for lemon zest and tend to go heavy on it, but you can add as much or little as you want! Depending how large your lemon is, it's really about 1 Tablespoon of zest. Use a zester to take the yellow part of the lemons skin off, if not, don't worry about it. As for the thyme, I meant just the leaves (I'll clarify next time). I think it would be wonderful with regular couscous as well! Enjoy and let me know how it comes out!

        Reply
    2. Kay says

      December 06, 2013 at 1:29 pm

      5 stars
      I've never had Isreali couscous before, looks delicious. Thanks for the recipe, if I can find the couscous, I'll give it a try.

      Reply
      • Samantha says

        December 06, 2013 at 5:09 pm

        It's just little pasta really :)) Or use regular couscous..I love both! Good luck and enjoy!

        Reply
    3. Debbie says

      December 10, 2013 at 8:36 pm

      5 stars
      Aloha Nui Samantha
      Small world
      Delish

      Reply
    4. Food to Fitness says

      December 12, 2013 at 4:30 am

      5 stars
      Looks delicious! Thanks for sharing.

      Reply
    5. sippitysup says

      January 23, 2014 at 4:31 pm

      5 stars
      I was googling around looking for inspiration for the chicken and Israeli couscous that needs to be used up tonight. This dish is exactly want I had in mind. It was that pinch of saffron that sold me. Thanks GREG

      Reply
      • Samantha says

        January 23, 2014 at 4:34 pm

        Such a compliment from you! Thanks Greg!!

        Reply
    6. Anna says

      June 08, 2014 at 12:12 pm

      5 stars
      Ummmm, this is not one pot. Looks good though.

      Reply
    7. Leslie says

      January 11, 2016 at 3:45 pm

      5 stars
      How much olive oil goes into the mixture that's blended in the food processor?

      Reply
      • Samantha says

        January 12, 2016 at 10:01 am

        Hi Leslie! Just enough until it forms a paste that can be spread onto the chicken! 1/4 cup? Hope that helps! I just let it drizzle in as the food processor is going.

        Reply
    8. Julie says

      February 05, 2016 at 10:02 am

      5 stars
      What to do with the garlic after its cooked?

      Reply
      • Samantha says

        February 05, 2016 at 10:08 am

        Hi Julie! It's in step 2, you add the cooked garlic to the food processor with the lemon, thyme, etc. That will be the chicken coating.

        Reply
    9. Julie says

      June 08, 2016 at 7:29 am

      5 stars
      Hi there: great recipe btw and I will definitely try it. Could I make it in a crock pot instead?
      J

      Reply
    10. Julie says

      June 08, 2016 at 7:30 am

      5 stars
      Hi there: great recipe and I will definitely try it, could I use a crock pot instead of the Dutch oven?
      Thanks
      J

      Reply
      • Samantha says

        June 08, 2016 at 8:12 am

        Hi Julie! I haven't tried it in the slow cooker, however if I did, I would probably make the couscous separately or add it in about half way through cooking so it doesn't over cook! Let me know how it goes 🙂

        Reply
    11. Jessica says

      September 15, 2016 at 9:22 pm

      5 stars
      How much kosher salt and olive oil do I add to the food processor? Thanks

      Reply
      • Samantha says

        September 16, 2016 at 8:19 am

        Hi Jessica! I usually just add a good pinch, about 1/2 tsp salt and the olive oil doesn't go in the food processor, it's for drizzling in the pan to cook the chicken.

        Reply
    12. Felicia Fuller says

      November 21, 2016 at 12:15 pm

      5 stars
      This is my absolute favorite recipe! I have made it several times (not always according to the recipe if I don't have an ingredient or two) and it always turns out amazing! This is one of my go to recipes for Israeli couscous. So so good!

      Reply
      • Samantha says

        November 22, 2016 at 10:40 am

        Yay so awesome!! It is so adaptable and I love that too!!

        Reply
    13. Sarah says

      July 14, 2017 at 9:35 am

      5 stars
      One of my favorite recipes. Sometimes i alter them but this one is perfect as is

      Reply
      • Samantha says

        August 01, 2017 at 9:02 pm

        Thank you!! So easy and so good!

        Reply
    14. Deborah Rice says

      March 07, 2018 at 4:26 pm

      5 stars
      It looks great and I will definitely try it. One note though...couscous are not Israeli. Although Israelis eat couscous, so do lots of others. It is an Arabic dish.

      Reply
    15. Sarah Provost says

      February 17, 2020 at 4:31 pm

      5 stars
      This recipe is great ! Ive made it exactly as written many times over the years

      Reply
      • Samantha says

        February 18, 2020 at 7:05 pm

        Thank you so so much!

        Reply
    16. Barbara says

      April 26, 2020 at 4:09 pm

      5 stars
      In the spirit of using up everything in my pandemic pantry, including some Israeli couscous, I came across this recipe and it looks just about perfect — down to the shape of my le crueset Dutch oven, which is a different size and color but I can adapt. Thank you!

      Reply
      • Samantha says

        April 27, 2020 at 8:45 am

        Oh yay...hope you enjoy and happy cooking!

        Reply
    17. Irene Ilse says

      January 22, 2021 at 10:17 am

      5 stars
      Tanks for this great recipe which at once has become one of my absolute favourites. The dish was easy to make and tasted really wonderful.

      Reply
      • Samantha says

        January 23, 2021 at 9:53 am

        Thank you so much Irene!

        Reply

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