Garlic Chicken in Casserole with Israeli Couscous
Filed under
Poultry
Prep: 30 min | Cook: 100 min | Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8.
Inactive prep: 1 hour.
Ingredients
- 2 head Garlic, whole bulbs
- 1 Lemon, zested and juiced
- 1 bunch Thyme, large, leaves only
- 1 tbsp Cumin seeds, toasted and ground
- 1 pinch Red pepper flakes, crushed
- Kosher salt
- Olive oil, extra-virgin
- 1 Chicken, 4 to 5 pounds, cut into 8 to 10 parts
- 2 cup Couscous, medium-size Israeli
- 1 Onion, large, sliced
- 3 rib Celery, sliced thin on the bias
- 1 pinch Red pepper flakes, crushed, for the couscous
- 1 1/2 cup White wine, dry
- 3 tbsp Tomato paste
- 1 pinch Saffron, large pinch
- 2 Zucchini, green part only, cut into 1/2-inch dice
- 3 cup Chicken stock, 2 to 3 cups
- 1/2 cup Pine nuts, toasted
- 3 Green onion, white and green, sliced thinly on the bias
Directions
- Preheat the oven to 375 degrees F. Roast the garlic bulbs in a small tin until soft when squeezed, about 30 minutes. Let cool.
- Slice the tops off and squeeze out the garlic. Mash or puree it with the lemon zest and juice, thyme, cumin, crushed red pepper, salt to taste and a little olive oil into a loose paste. Massage it all over the chicken and let sit at least 1 hour.
- Cook the couscous in well-salted boiling water until about 2/3 cooked, 5 to 6 minutes. Drain and reserve.
- Coat a large saute pan with olive oil over medium-high heat and brown the chicken on all sides. Remove it, drain the fat and add the onions and celery. Season with salt and the crushed red pepper.
- Deglaze with the wine, scraping up the bottom, and cook 7 to 8 minutes. Stir in the tomato paste and cook 2 minutes. Add the saffron, zucchini, couscous and stock, stir, and adjust the seasoning.
- Transfer to an ovenproof dish and nestle the chicken in skin side up, adding more stock to keep it moist. Sprinkle with pine nuts, cover with foil and set on a sheet pan.
- Roast 20 minutes covered, then 10 to 15 minutes uncovered. Top with scallions before serving.