Garlic Chicken in Casserole with Israeli Couscous

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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!

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This recipe was really good, although I did need to bump up the amount of roasted garlic and cumin. Just be sure to taste your sauce before it all goes into the casserole dish. I simply used skinned chicken thighs and, not being a fan of couscous myself, substituted brown rice, par boiled for ten minutes, which worked out perfectly! This is something I will definitely make again, although I agree about the prep time; I will roast my garlic the night before with whatever dinner I'm making (so I'm not constantly running the oven! and I would suggest marinating for several hours for the best flavor. I did the hour, and it wasn't quite enough. Trying to make this all in one fell swoop was a little overwhelming, but I think breaking it up and doing a lot of the prep while I'm cooking my meal the previous night, will make this a snap to put together the next day!

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This was a fun recipe to tackle. It took a bit longer than posted but it turned out delicious. I used Chicken breasts and lifted the skin to brush the marinade mix on. I loved how you could really taste all of the different elements in the couscous and the chicken. I really felt like a chef with this dish. My only negative would be the marinade burned a bit so in the future, I will use boneless cuts and watch it closely.

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This was a super easy, super flavorful dish. There are several steps, but none is terrible hard to do and the results are fantastic. I had to make it without saffron because I didn't have any, but it was still great A definite crowd-pleaser at my house!