I really like watching the Food Network cooking shows.  One of the chefs I really like is Anne Burrell.  She make some great recipes, but also I just love her level on energy on the show.  In any event, a while a go I watched the show where she makes garlic chicken with Israeli couscous.  Last night I was craving Israeli couscous so I looked up Chef Burrell’s recipe for inspiration.  Israeli couscous is more fluffy and pasta like than “regular” couscous.  If you’ve never had it before it’s definitely worth a try.

After figuring out what I had in the house I decided to make a simpler version of the recipe while trying to get the same type of flavors in my chicken breasts.  I am happy with how it came out and will be adding this recipe to the dinner rotation.

Garlic Chicken Ingredients:

~ 1 lb Chicken Breasts
1 whole garlic bulb
1/2 lemon, zested and juiced
1/4 tsp thyme
1/2 tsp ground cumin seeds
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Preheat the oven to 350 degrees F. Put the garlic bulb straight on the oven rack and roast it is soft when squeezed, about 30 minutes. Remove them from the oven and let cool.

While garlic is roasting, prep the chicken by removing any fat and cutting into large chunks (about 6).

In a bowl combine the lemon zest, juice, thyme, cumin, red pepper flakes and salt then set aside.

When the garlic bulbs are cool, slice the tops off.

Squeeze out the roasted garlic into the bowl.  Add a little olive oil and mash the mixture into a loose paste. Combine with the chicken pieces and let sit for at least 1 hour.

Once the chicken has marinated grill, bake or stove top cook it.

Couscous Ingredients: 

1 cup of Israeli Couscous
1 and 1/4 cups of Chicken Broth
2 Scallions/Green Onions

Bring a chicken broth to a boil over.  Add the couscous, reduce to a simmer and cover for about 8-10 minutes.  watch the couscous closely as sometimes the water boils out too quickly.  You can also completely shut the heat off and cover it.

Cut all of the green onion into thin slices.  Once the couscous is cooked mix in the green onions.

I like to serve it in shallow bowl. Add the couscous/onion mixture and then place the cooked chicken on top.  This recipe makes 3-4 servings.

Looks so pretty and it’s yummy too!

Happy Cooking!

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