Garlic Chicken 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

LOVE this recipe, though I did sub the white wine with homemade chicken stock. It turned out amazing. I just love all the garlic and the kick from the crushed red pepper.

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 really liked this recipe. Love garlic so I always try to marinate the chicken overnight. Get the most from the marinade. I almost never have fresh herbs like those. Not something I use regularly nor do I have whole seeds and ground. I use what I find in the spice isle. Works great that way too. Don't let that stop you. I also never buy Saffron. It's too mild to pay that much. I buy a Latin product called Bijol. It's what makes yellow rice yellow. It does the same thing in my mind. I highly recommend tasting the liquid when deglazing the pan and adding tomato paste etc. It was a little bland at first. Taste it then. Add salt, add lemon, whatever you feel is missing. Add more!
This was my first introduction to Israeli couscous. Now I make sure to always have some in the pantry. I tweaked it to my liking and I'm making a smaller portion of it tonight.

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 really wanted to like this recipe! :( the chicken was okay. Not sure if I would say big garlic flavor, it was very lemony. The couscous in my opinion was not very good at all. It was super tart, and combined with the tart chicken... Almost in edible. It was definitely the worst dish j have made from this site thus far. And after spending 20$ on saffron, one of the most expensive. I gave the leftovers to the dog....and the dog didn't eat it either. I will definitely try other Recipes from Anne as she is my favorite chef.... But will NOT be making this again. If you like tarte good you might like it....as that is the only flavor profile.

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

Like others have posted, this recipe took a long time. I love roasted garlic but lost the flavor by the time it was all cooked. I think I'd rather roast the bulbs and serve them mashed in olive oil and parm and dip my chicken in after it's cooked. Flavor was kind of blah.

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 was able to cut out some time by preparing and marinading my chicken overnight. That worked well. This recipe takes a really long time to cook! At the end the recipe says to put it in the oven covered for 20 min and uncovered 10 - 15 minutes. I don't know if I just had gigantic pieces or what, but after 30 minutes mine were still bright pink inside. After it baked for a little over an hour it was perfect. Overall it tasted pretty good, but not the best thing I ever ate. I made mine with quinoa instead of israeli couscous and the quinoa turned out really nice. I don't know that I will ever make the full recipe again, but I will definitely start roasting garlic and making marinades for my chicken. Maybe with a little less cumin. I think if I were to make it again I would use boneless skinless chicken breasts cut in smaller pieces to cut down on the oven cooking time.

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

GREAT FLAVOR!!!!!!

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

What a terrific dish! Have made it four time so far. Time consuming but so worth the taste.

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

Made 7/31/12..... Totally in love w this dish!!! I followed the recipe exactly & got great results....never had Israeli couscous before... It was delicious!!!! I've printed it up & it's going in my book of keepers!!!!! Only down fall is .......it is time consuming.... But I'm thinking to roast the garlic & marinate the chicken the day b4 & it won't b too bad the next time!!!

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 that is all I have to say ! I used chicken breast let it marinate
Few hours, then cooked on the grill ..... Amazing thank you Anne

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

Saw the show yesterday. Seasoned my chicken last night as instructed but was all out of cumin. Substituted, crushed/dried italian seasoning and paprika. let it sit in fridge overnight. baked this morning. FANTASTIC!!!!. don't like couscous. baked sweet potatoes and steamed broccoli. meal was FANTASTIC!!!! I WILL FOREVER BAKE THE GARLIC when im going to use a rub for meat. THANKS ANNE. you are one of my top 7 chefs.