One Pot Garlic Chicken with Israeli Couscous

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

This easy to make one pot garlic chicken with Israeli couscous is wonderful any time of the year.

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 is flavorful and moist and it was packed 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.

Ingredients

• Garlic
• Lemon
• Thyme
• Cumin
• Kosher Salt
• Olive Oil
• Chicken
• Israeli Couscous
• Onion
• Celery
• Red Pepper Flakes
• White Wine
• Tomato Paste
• Zucchini
• Chicken Stock
• Saffron

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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?)
7. 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.

More wonderful chicken recipes

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.

4.75 from 40 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 5 servings

Calories 672 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

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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

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