'Happy Taste-bud' Chicken! + Couscous w/Chickpeas.

Saturday, February 11, 2012

My sister and I have been 'cooking junkies' ever since I can remember. Whether delicious chocolate chip cookies or a new version of homemade bread with a savory soup- set us loose and we're unstoppable! Together we've mastered the art of French cooking, dabbled in Italian delicacies, and kicked it with Betty Crocker. We even worked together as Baristas for a season. We are the modern day Haynes Sisters - enough said (if you haven't seen White Christmas then you have no idea what I'm even talking about).

All of that to say this- if my sister recommends a recipe, I'm a fool not to try it. Such is the story with this delectable and savory chicken dish I'll be sharing with all of YOU today. Trust me, you'll love it. Just get your goggles ready because it requires enough onions & garlic to bring an entire nursery full of babies to tears.

'Happy Taste-bud' Chicken + Couscous with Chickpeas: 

Chicken Recipe Ingredients:

  1. 6 garlic cloves thinly sliced 
  2. 3 1/2 - 4 pounds of chicken 
  3. 2 medium or large onions 
  4. 2 (or more) tablespoons of olive oil 
  5. 4 teaspoons minced fresh rosemary or 2 teaspoons dried and crumbled 
Position a rack in the center (or a little lower) of the oven. Preheat oven to 400 degrees.
Rinse & pat dry chicken 
Season chicken liberally with salt and pepper 
Toss together: onions, garlic cloves, olive oil, and rosemary 
Spread half of the mixture in a shallow baking dish or roasting pan, add the chicken to the pan and then cover with the remaining onion mixture. Drizzle about two (or more) tablespoons of olive oil over the entire pan of chicken 
Bake chicken about 45-55 minutes or until a meat thermometer reads roughly 190

Couscous Recipe Ingredients:
  1. 3 tablespoons olive oil 
  2. 3 cloves garlic, finely chopped 
  3. 1 teaspoon sweet or hot paprika 
  4. 1 teaspoon ground cumin 
  5. 1 teaspoon coriander 
  6. 1 teaspoon hot red pepper sauce (I didn't add this but it still tasted fine) 
  7. 2 1/2 cups chicken or vegetable stock 
  8. 2 cups chickpeas rinsed & drained 
  9. 1 1/4 cups of quick cooking couscous 
Heat oil in a large pot over medium heat.
Add garlic and cook for about 1 minute then stir in: paprika, cumin, coriander, & hot red pepper sauce.
Next add chicken or vegetable stock along with the chickpeas and bring to a boil. 
Stir in couscous then cover & remove from heat. Let it stand for about 5 minutes and then fluff with a fork. 
Season with salt & pepper and garnish with parsley or cilantro (optional). 

I really hope you enjoy this dish as well as Ben and I did. Ben went on and on about the couscous. :) If you are one of the lucky ones who owns a slap-chop or any other sort of vegetable chopper, I envy you. I chopped all of this by hand but let it be known- I need a slap-chop!! 

I'm so sorry this is getting to all of you today and not yesterday. I had a very eventful and busy Friday so here we are now. I hope you enjoy the rest of your weekend and I'll see you back here on Monday with an exciting blog! Thank you for reading- I love you guys.

Ps- Bonus yummy salad idea:
Spinach, baby tomatoes halved, Parmesan cheese, and balsamic vinaigrette dressing. Delish!

1 comment:

  1. I will be making this chicken dish!!! :) So proud of you honey. :)


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