Garlic Chicken in Casserole with Israeli Couscous

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

JUST FYI -Israeli Couscous is little pasta not what grain like couscous.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Y-to the-UMMY! Love this and SO easy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I consider myself an experienced home cook. I try a new recipe at least once a week, mainly from the Food Network shows. This one just didn't do it for me for several reasons. In order to get the chicken to brown, as other reviewers stated, the marinade did burn. I was afraid that if I deglazed the pan, we would have an underlying burnt taste throughout the dish. I also felt that the cumin seeds were overpowering. I would use less the next time, although I don't think that I will make this dish again. Also, I got plenty of flavor in the cous cous mixing in extra unused marinade into the onions and celery, but I didn't love the texture of the cous cous. Even though I only par cooked the cous cous per the directions, baking it in the oven with the chicken made it too mushy with not enough texture. I guess I just love that lovely pasta to be al dente. The chicken was incredibly moist, I will give Ann that!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WOW!This is phenomenal!!The combination of ingredients produced an AMAZING flavor.My husband and I were blown away by the deep brown, FULL OF FLAVOR'sauce'. It is definately a special 'out of the park' dish. Followed the recipe to the letter,no revisions We do not like Couscous AT ALL (too grainy.I noticed on the show the Israeli Couscous is much larger so I tried it again and loved it.(much larger,and more pasta-like.I will definately use this again.If you are not a fan-you might want to give Israeli couscous a try.Also,as the recipe states,once the chicken has been browned,drain off the olive oil-but leave in a TBL or so to saute the celery/onion.I found it was KEY to thoroughly brown the chick.The'crud' that Anne refers to is the delicous brown bits that that provides the flavor to the wonderful sauce.(Don't fret if you think you are burning the bottom of the pan,it is the base of the bits that you will deglaze with the wine.It was time-consuming but more than worth the effort

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Couldn't wait to make this for dinner for my husband and myself as I do like Israeli Couscous very much. Didn't mind the prep and cook time, I was well prepared after reading the recipe through the day before. Although it was different and tasty it isn't a dish that I would make again. Anne, I Luv ya darlin but this one's just not for us.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ann .
This recipe was wonderful , I used a Tagine Pot to cook mine left saffron out very Arabic 10 Kudos

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First to all the reviewers who suggest the Food Network needs to do a better, MUCH better, job of editing recipes before they are published on line to ensure they are accurate, AMEN. For cooks who may be less seasoned (no pun intended, and I imagine that fits for lots of FN viewers, they can't read beyond the print recipe mistakes. Does the FN magazine do an equally bad job of this?

That "me too vent" shared, for the reviewer that doesn't care for coucous - bobbiem53 - neither do I. Try using fregola instead - that toasty little Sardinian pasta works well in this.

For the reviewer in Tualatin, OR who was stunned at the price of saffron and pine nuts and asked for ideas, head to the Trader Joe's in Portland. Both are much less expensive there than in other specialty markets.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very delicious! Took a couple hours for prep and cook time. Otherwise, great recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I suppose that like most folks, I can never have enough ideas for yet-another-chicken dinner. Not only is this one a 5 Star winner, by simply alternating some of the ingredients (e.g. substitute lime for lemon, rosemary for the other dried herbs, etc. it is easy to come up with an almost endless variety of "new (?" recipes to spice up your chicken battery. Like most of Anne's recipes, this one will stand the test of time and (I'm sure quickly become one of the favorites I serve. I sure loved it. Well done Anne....You Go Girl!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This sounds extremely yummy; however, I absolutely do NOT like couscous so it seems very easy to make. I will, no doubt, fix rosoto as a side dish. I'm hungry now.: