Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chicken and Couscous with 40 Cloves of Garlic
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- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1163
- Total Fat
- 77 g
- Saturated Fat
- 21 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 66 g
- Cholesterol
- 346 mg
- Sodium
- 1330 mg
Perfect for the ultimate garlic lover, here chicken thighs and pearl couscous simmer together in a rich roasted garlic sauce, absorbing all the beautiful garlic flavor, until perfectly tender and toothsome. A topping of crispy garlic chips adds an irresistible crunch to this satisfying, cozy meal.
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1163
- Total Fat
- 77 g
- Saturated Fat
- 21 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 66 g
- Cholesterol
- 346 mg
- Sodium
- 1330 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly.
- Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
- Peel and trim the remaining head of garlic. Thinly slice 8 cloves; roughly chop the remaining cloves and reserve. Heat about 1/2 inch of vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
- Sprinkle the chicken generously on both sides with salt and pepper. Heat 2 tablespoons vegetable oil in a large high-sided skillet over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
- Discard the oil and return the skillet to medium heat. Add the butter and reserved roughly chopped garlic and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon zest and juice, thyme, reserved roasted garlic paste and 1/4 teaspoon salt. Bring to a boil, then stir in the couscous and nestle in the chicken skin-side up, along with any collected juices from the plate.
- Cover, reduce the heat to low and simmer until the chicken is cooked through and the couscous is tender, 18 to 20 minutes. Top the chicken with the reserved garlic chips and chopped parsley.
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