Garlic Chicken in Casserole with Israeli Couscous

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Delicious! My Israeli friend took one bite and said - "Tt tastes like home!" She also said tumeric is a good substitution for saffron. I read the other reviews and incorporated several suggestions. You can cut down the work by making the chicken the day before and chilling over night. I used boneless, skinless chicken thighs, as it was a dinner party and I didn't want guests dealing with bones or skin. This worked beautifully. I also used the same roasting pan to saute chicken & vegetables to incorporate all that brown goodness. Because this was a dinner party I sauted chicken until pretty cooked, then sauted the vegetables the same, added all the ingredients to the same roasting pan and put it in the refrigerator until 45 minutes before I wanted to serve the dish. Then preheated the oven to 375 and baked for 30 minutes. OUTSTANDING! Everyone had seconds until all the chicken was gone! Anne - you are Awesome!

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This was good but considering you have to pay a fortune for saffron and i couldn't see it(no real orange color or taste it I would substitute tumeric instead. I would make this again with that change and I would add more salt. I did however use regular couscous as I don't like israeli. I love anne and appreciate all her recipes. Thanks Anne.

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Good but not fantastic. Made it with quinoa instead of couscous. Freezes well, though.

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OMG where has this been all my life. It does take some time but so what? Rome wasn't built in a day. This was great for a slow day like the day after christmas everyone loved it so the effort was worth it. read the other reviews because they gave great advice. WINNER WINNER (MY CHICKEN DINNER

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I LOVE the flavors and smell of the roasted garlic marinade/paste. I marinaded the chicken overnight (I used 12 drumsticks and it tasted really good! The recipe calls for 3 tablespoons of tomato paste and that's what I used but I found it to be a bit too thick and "tomatoey" compared to the picture and in the video. I watched the video again after I made it and it looks like Chef Anne only used about 1 tbsp of tomato paste but the recipe calls for 3 tbsp. Keep that in mind when you make it; start out with 1 tbsp and gradually work your way up if you want it more "tomatoey". As for the cooking part -I didn't use an earthenware casserole but rather used the same oven-proof pot I used to brown the chicken and the onions and celery. I combined everything in the ovenproof pot and cooked it in the oven. Depending on how deeply you cook your chicken during the browning process, you may need about 1/2 longer than the recipe states to cook everything (chicken and zucchini thoroughly.

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This is my first of many more to come Anne Burrell dishes. I made the recipe according to the directions, except I marinated my chicken overnight. We found this dish to be very flavorful. I don't care for couscous, but the isreali couscous is great. My only problem is I felt the zucchini was not cooked enough so cooked it 1/2 hour longer than stated in the recipe. My family loves this dish. It was worth all the time it took to prepare. I love this recipe.Thanks Anne, you're a great Chef.

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This recipe is truly tasty and so worth the time it takes to prepare it. Yes, there is a lot of prep work because of all the vegetables that need to be chopped, however, the results are well worth the time. Also, this recipe is a good jumping off point for a lot of other takes. Love, love love this recipe.

For the chef who was intimidated by roasting the garlic ... that step is SOOO simple. Just put the garlic in the oven on a piece of foil for 30 minutes while you are chopping all the veggies! there is nothing else to do. Simple as boiling water.

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To qoute Guy Fieri "it was off the Chart". I was well worth all the steps. Thank Ann

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I Live for Miss Anne Burrell. She is the bomb supreme. I made this last night and let me tell you, my boyfriend and I ended up fighting about whether we should use the rest for lunch today or keep it for dinner! It was so good. My couscous ended up darker than Anne's did on the show. I had a lot of crud on the bottom of my pan after browning the chicken, but this made it taste even better as far as I am concerned.

This is another keeper. Anne is one of the most talented chefs on FoodNetwork. But she knew that already. :

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Very Good Chicken Dinner! I did not roast the garlic, for some reason i was intimidated by that step. I used fresh minced garlic and it still turned out very good. The dish was flavorful, but have to agree with other on how time consuming it became. Although very fun! and Delicious!