Friday, January 21, 2011

Foodie Friday: Herb Couscous, Zucchini and Chicken

I'm a big fan of one-dish meals. There's less clean-up and it's just so easy. (This is more like a two-dish meal, since I pre-cooked the veggies a little, but you could skip that step and save yourself a little trouble.) I made this for Jaymz before Daniel and I left on our trip, which is why it's not gluten-free. He told me it was very good, which is why I'm going ahead and posting it, even though I can't vouch for it myself.

You will need:

4 chicken thighs
2 large or 4 small zucchinis, quartered and sliced
1 medium red onion, coarsely chopped
1 cup couscous
2 cups chicken stock
½ Tablespoon garlic powder
1 teaspoon cumin
1 teaspoon dried basil
pepper (to taste)
softened butter (about 3 Tablespoons)

  • Preheat your oven to 350°F.
  • Heat about half of the butter in a skillet over medium heat until it's melted. 
  • Use this to sauté the zucchini and onions with half of the basil, garlic, and some fresh ground black pepper until the onions are a little translucent and the zucchini is tender. Don't over-cook the vegetables! If you're choosing to do this step, err on the side of under-cooking them, since they're about to be baked, as well.
  • (If you don't pre-cook the vegetables, just toss them with half the basil, garlic, and black pepper, and transfer to the baking dish.)
  • Transfer to a baking dish:
  • Rub the chicken with the remaining butter and the rest of the basil and garlic, and also the cumin.
  • Top the vegetable mixture with the couscous:
  • Pour the chicken stock over the vegetables and couscous, then arrange the chicken on top of all of it.
  • Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes.

What's your favorite one-dish meal? I'd love to know!  

Linked up at Friday Food at Momtrends, Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, and Recipe Swap at Prairie Story.


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