Garlic Chicken in Casserole with Israeli Couscous

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DELICIOUS!!! Another hit for Chef Anne! Made this tonight and yes, there are multiple steps but you are rewarded with layers of excellent flavor! I used a combination of boneless, skinless chicken breasts and bone-in thighs because that was what I had. I actually thought the boneless breasts picked up more of the marinade flavor than the bone-in pieces. Next time I will use all boneless skinless breasts and thighs. My family is already telling me to make this again soon!

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substituted the zucchini for a green (kale, mustard, collard and it was a hit.

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Yummy! As every recipe I've tried from Ms. Anne. Had to make some substitutions due to the rural area in which I live. Will make again, but would love to try the Israeli couscous. Big hit with the family. Thanks, Chef Anne.

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This is a great chicken recipe easy to make. My friends loved it!

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Had high hopes for this recipe given great rewards from some of her other recipes. But, overall, just missing something: good flavors, but not great. Be careful with saffron. Had not used it before, so used a very generous pinch. Turned out to somewhat dominate the dish. Recommend going with a small pinch.

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Wow Anne did it again! She is the best of the best. This is not a recipe for people who doesn't want to spend time cooking. This is about developing flavours, about love. I left the chicken overnight with the garlic paste, and I toasted and ground the cumin seeds before adding to the marinade (I used half of the cumin. Another touch I gave was to brown the onions and celery in a very low flame, and left the tomato paste stay a little longer with the onions/celery mix. Regarding the zucchinis I roasted them in the oven enough to dry most
of the moisture on it, and added to the onion/celery mix. This dish is amazing, and I want to
thank to Food Network to share this one with the public.

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This recipe was delicious! Worth the time it took to make. The chicken is so tender and juicy!
I didn't find couscous in my store for some reason, so I used saffron rice and it tasted great! Will definitely make it again!

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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.