chicken with fennel over couscous

Name: Chicken With Fennel Over Couscous
Prep time: 1 h
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 4 clove(s) garlic, minced; 3 tablespoon(s) soy sauce; 2 tablespoon(s) sake; 2 fennel bulbs, trimmed and sliced; 2 tablespoon(s) olive oil; 2 tablespoon(s) ginger, grated; 2 tablespoon(s) balsamic vinegar; salt and pepper; 2 cup(s) couscous; 4 cup(s) water; 1 dash(es) toasted almonds; fresh parsley, chopped

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on Feb 18, 2025

A great whole meal.

Rate

prep time 1 Hr

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

6 boneless skinless chicken thighs
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons sake
2 fennel bulbs, trimmed and sliced
2 tablespoons olive oil
2 tablespoons ginger, grated
2 tablespoons balsamic vinegar
salt and pepper
2 cups couscous
4 cups water
1 dash toasted almonds
fresh parsley, chopped

How To Make chicken with fennel over couscous

Step 1

Place the chicken in a bowl and add the garlic, soy sauce and sake. Marinate for 1 hour.

Step 2

Preheat 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.
Step 3

After 1 hour, line a baking sheet with foil. Place the chicken in a single row. Roast for 30 minutes turning halfway through.
Step 4

Place 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.
Step 5

Stir in the remaining olive oil and almonds.
Step 6

Place the couscous on a plate. Top with chicken and fennel and garnish with parsley
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