chicken with fennel over couscous
A great whole meal.
yield
6 serving(s)
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For chicken with fennel over couscous
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6boneless skinless chicken thighs
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4 clovegarlic, minced
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3 Tbspsoy sauce
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2 Tbspsake
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2fennel bulbs, trimmed and sliced
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2 Tbspolive oil
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2 Tbspginger, grated
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2 Tbspbalsamic vinegar
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salt and pepper
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2 ccouscous
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4 cwater
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1 dashtoasted almonds
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fresh parsley, chopped
How To Make chicken with fennel over couscous
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1Place the chicken in a bowl and add the garlic, soy sauce and sake. Marinate for 1 hour.
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2Preheat oven to 375 degrees F. While the chicken is marinating place the fennel in a bowl. Add the olive oil, ginger, balsamic vinegar salt, and pepper. Arrange on a baking sheet and bake for 40 minutes.
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3After 1 hour, line a baking sheet with foil. Place the chicken in a single row. Roast for 30 minutes turning halfway through.
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4Place the couscous in a bowl and boil the 4 cups of water. Pour the boiling water over the couscous and let sit until absorbed about 5 minutes. Taste and adjust for salt and pepper.
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5Stir in the remaining olive oil and almonds.
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6Place the couscous on a plate. Top with chicken and fennel and garnish with parsley
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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