Delicious and vibrant one pot garlic chicken is cooked with white wine, aromatic saffron, Israeli couscous and fresh vegetables.
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!
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.
One Pot Garlic Chicken with Israeli Couscous
- 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
- 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.