Best 4 Garlic Chicken In Casserole With Israeli Couscous Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with this delectable Garlic Chicken in Casserole with Israeli Couscous. Embark on a delightful adventure as we explore the harmonious blend of flavors in this dish. Tender chicken pieces are marinated in a symphony of aromatic herbs and spices, then nestled amidst a bed of fluffy Israeli couscous. Let the succulent chicken and couscous absorb the essence of roasted garlic, creating a tantalizing dish that will leave you craving for more. This recipe offers variations to suit your dietary preferences, including a vegetarian option with roasted vegetables instead of chicken. Gluten-free alternatives are also available, ensuring everyone can savor this culinary masterpiece. Get ready to indulge in a delightful symphony of flavors and textures that will transport you to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

ONE POT GARLIC CHICKEN WITH ISRAELI COUSCOUS



One Pot Garlic Chicken with Israeli Couscous image

Recipe inspired from Anne Burrell

Provided by Samantha Ferraro

Categories     Main Course

Time 1h55m

Number Of Ingredients 19

2 whole garlic bulbs
1 lemon (zested and juiced)
1 large bunch thyme
1 tb cumin
Pinch crushed red pepper flakes
Kosher salt
Olive oil
6-8 Chicken parts (legs, thighs, breast)
2 cups Israeli couscous
1 large onion (sliced)
3 stalks of celery (sliced)
Pinch crushed red pepper flakes
1 cup white wine
3 Tb tomato paste
2 zucchini (diced)
2 to 3 cups chicken stock
Pinch of saffron
Olive oil (for drizzling)
Kosher salt

Steps:

  • Wrap garlic in foil and bake in 375 degrees for 45 minutes until the garlic is tender and soft. Remove when done and allow to cool.
  • In a food processor, add the garlic, lemon zest and juice, thyme, cumin, red pepper, salt and olive oil. Pulse until well blended and then rub mixture all over chicken. Allow chicken to rest for at least 30 minutes and up to 2 hours.
  • In a medium pot, par-cook the couscous. Bring a pot of water to a boil and cook for 5-6 minutes. Drain and set aside.
  • Next, get a large pot or dutch oven and drizzle with olive oil. On medium heat sear chicken on all sides to brown it. It doesn't have to be cooked all the way through, just seared. When done, reserve to a plate.
  • Add celery and onions and saute in chicken oil. Season with salt and red pepper. Allow to cook until veggies begin to break down, about 5-6 minutes.
  • Add wine and deglaze pan using a wooden spoon to scrape the chicken bits from the bottom. Add tomato paste and saffron and mix well. Add zucchini, couscous and chicken stock and stir to combine. Taste for seasoning (more salt?)
  • Place chicken back in with all its juices. Chicken should not be fully covered under liquid, but slightly sticking out. Cover dutch oven with lid and place in oven at 375 degrees F for 20 minutes. Then remove lid and continue to bake for another 10 minutes.

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET



Israeli Couscous & Chicken Sausage Skillet image

Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1-1/4 cups uncooked pearl (Israeli) couscous
2 tablespoons minced fresh parsley
1/4 cup crumbled feta cheese, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

GARLIC CHICKEN WITH ISRAELI COUSCOUS



Garlic Chicken with Israeli Couscous image

Provided by Anne Burrell

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

2 whole garlic bulbs
1 lemon, zested and juiced
1 large bunch fresh thyme, leaves only
1 tablespoon cumin seeds, toasted and ground
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
One 4-to-5-pound chicken, cut into 8 to 10 parts
Kosher salt
2 cups medium-size Israeli couscous
Extra-virgin olive oil
3 ribs celery, sliced thin on the bias
1 large onion, sliced
Pinch crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
Large pinch saffron
2 zucchini, green part only, cut into 1/2-inch dice
2 to 3 cups chicken stock
1/2 cup pine nuts, toasted
3 scallions, white and green, sliced thinly on the bias

Steps:

  • For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F.
  • While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
  • For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve.
  • Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides.
  • Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed.
  • Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
  • Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving.

A GOOD EASY GARLIC CHICKEN



A Good Easy Garlic Chicken image

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!

Provided by Julia Green

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Steps:

  • Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g

Tips:

  • Use a well-seasoned cast iron skillet. This will help to create a flavorful crust on the chicken.
  • Do not overcrowd the skillet. If you do, the chicken will not cook evenly.
  • Sear the chicken for 3-4 minutes per side. This will help to lock in the juices and create a golden brown color.
  • Transfer the chicken to a casserole dish and bake for 15-20 minutes. This will help to finish cooking the chicken and infuse it with the flavors of the garlic and herbs.
  • Serve the chicken with Israeli couscous. This is a light and fluffy grain that pairs perfectly with the chicken.

Conclusion:

Garlic chicken in casserole with Israeli couscous is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the Israeli couscous is a light and fluffy accompaniment. This dish is sure to please everyone at the table.

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