After I made the Arroz Con Pollo I was thinking that this was easy quick and delicious. Why don’t I make more chicken this way. So here is Mediterranean Style Chicken. Just brown the chicken on all sides and put to the side. (you can do in either a fry pan or just broil) You add the drippings from the pan and sauté the vegetables till soft add two cups of broth bring to boil, shut off heat add Israeli Couscous pour into pan, add back chicken, cover and an hour or so later you have a pretty nice Forking EZ delicious meal! Since I wrote this recipe I noticed that timings do differ greatly. It’s necessary to use a thermometer when you make this dish. The chicken must have reached at least 165 degrees F……….but I prefer the chicken to reach 180 degrees……it’s more fall apart tender and a lot of stuff I don’t like melts out. I also need to note by cooking the chicken this was the skin will not be crisp enough for most people to eat but the chicken will come out delicious and tender.

Ingredients for about 6 servings

4 lbs chicken quarters (I used three large quarters)

salt to taste (for browning chicken)

pepper to taste (for browning chicken)

granulated garlic to taste (for browning chicken)

1 cup celery – chopped

1 cup bell pepper – chopped (I used assorted)

1 large onion – chopped

4 carrots – chopped

13 garlic cloves – chopped fine

1 Tablespoon soup base – chicken or vegetable (this is instead of salt)

1 teaspoon ground black pepper

15oz can tomatoes plus a little water to clean out can

1/4 teaspoon crushed red pepper flakes

1 small sprig fresh rosemary

1 teaspoon dried basil

1/2 teaspoon dried oregano

6 oz Israeli Couscous

1/4 cup fresh parley leaves (only leaves) – chopped to finish

Directions

Set oven to 350 degrees F.

Chicken needs to be salt, peppered and also coated with a little granulated garlic. You can brown in a large fry pan or broil in the oven. Put chicken to the side. Use some of the drippings to fry up the vegetables in a sauce pot.

Put sauce pot on medium high heat and add the celery, bell pepper, onion, carrots, garlic, soup base, black pepper. Stir and cover loosely with foil. A few minutes later stir some more and cover again. When soft add tomatoes with the small amount of water (to clean out can), red pepper flakes and bring to boil and shut off when boiling. Add rosemary, basil, oregano and couscous. Pour in baking dish or pan and add back the chicken and cover tight with foil. This goes in a preheated 350 degree oven on the middle rack until chicken is done. The chicken must reach at least 165 degrees F to be safe to eat. (I prefer the chicken to be at least 180 degrees F….) Check dish in one hour but it might take up to two hours depending on your dish, oven and other items that might be in the oven that will slow the cooking process down.

Finish with fresh parsley.

Serve. The chicken will be moist and delicious and the pan will be full of Delicious couscous mixed with vegetables.

Enjoy! Everyone will enjoy this dish.