February 13, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Pasta, Couscous, Vegetables, Garlic, Australian, Easy/Beginner Cooking, Quick Meals, Entertaining, Ladies Luncheon, Mother's Day, Sunday Dinner, Marinate, Kosher Meat more
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"In 30 minutes you have a full meal on the table. Adapted from the cookbook "Flavors" by Donna Hay"
Place the chicken in a shallow dish and pour over the combine balsamic vinegar, chicken stock, sugar and garlic. Allow to marinate 10 minutes each side.
To make de garlic Couscous, place the couscous in a bowl and pour the boiling stock. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all the liquid has been absorbed. Heat the butter in a frying pan over medium-low heat. Add the garlic and thyme and cook for three minutes or until garlic is soft but not brown. Add the couscous to the pan and cook, stirring, for 2 minutes.
To cook the chicken, preheat an oiled frying pan over medium high heat.Remove the chicken from the marinade and add to the pan, cooking 3-4 minutes each side. Add the marinade to the pan and cook the chicken for a further 1 minute each side or until the chicken is cooked through and the marinade has thicken.
To serve, place the couscous on serving plates and top with the chicken and pan sauce. Serve with steam beans or other greens.
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I used bone in-skin on thighs and baked them in 350 oven for 25 minutes. Very nice tender moist results. I am not that fond of couscous but with the added garlic & chickens stock this was very nice. I used whole wheat couscous.
Oh WOW!!! What is there not to like about this recipe.. It is quick easy and company worthy. This will be made often here. Another wonderful recipe shared by Pia!
Very good and easy! Thanks for sharing!