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1. In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice. Sprinkle the mixture all over the chicken and place in a deep casserole.
To marinate the steak: Preheat the oven to 350 degrees F. Remove the chicken giblets. Rinse the chicken and pat it dry. In a small bowl, toss together the garlic, blackening seasoning, oil, lemon ...
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Season the chicken with salt and pepper on each side. Sear for 1-2 minutes on each side until golden brown. Transfer to a baking sheet and brush with the glaze.
Stir in the stock, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous. For the couscous: Prepare 1 package (10 ounces) couscous according to the package directions, substituting Swanson® Chicken Broth for the water.
Merguez couscous is a popular dish in France, enjoyed not only by the Algerian immigrants but also by the local population. [23] [24] Chicken couscous: It features a flavorful stew made with tender chicken and hearty chickpeas. This savory dish is often paired with a white sauce to enhance its richness and bring out its delicious flavors.
Whether you stuff it in a whole chicken, throw it on a salad or swap it in for rice, these tiny granules of semolina-based deliciousness are always an easy win. ... Read on for 20 couscous recipe ...
Sara's Secrets was a Food Network show hosted by Sara Moulton who was the executive chef of Gourmet magazine. Sara’s Secrets aired from 2002 until 2007. Sara's Secrets offers the viewer recipes and techniques specifically focused to fit the viewer's busy lifestyle.