Roasted Chicken with Dates and Capers
and couscous / roasted green beans

Name: Roasted Chicken with Dates and Capers
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 3/4 cup Stock, any type (sub water); 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous; 6 Dates, dried, chopped (look for pitted dates); 2 cloves Garlic, chopped; 1/2 Lemons, wedges; 1/4 cup Capers, drained and rinsed; 1/2 cup Olives, any color, pitted (opt), drained and rinsed; 1/2 cup Wine, white (sub any type stock); 3 Tbsp Oil, olive; 3 Tbsp Vinegar, red wine; 2 tsp Brown sugar; 3 tsp Mustard, Dijon; 4 sprigs Thyme, fresh; 4 Chicken thighs, boneless and skinless (sub boneless skinless chicken breasts); 1 lb Green beans, trimmed (sub frozen green beans)

Active: 35 Total: 65

Original GF Paleo Vegetarian

The marinade for this roasted chicken doubles as a cooking liquid that flavors the dish with white wine, citrus, dates and briny capers. Roast the chicken with green beans and serve it over leftover couscous from Monday.

Dependency

Miso-Butter Salmon

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 3/4 cup (sub water)
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous - 3/4 cup

Roasted Chicken with Dates and Capers:

Dates, dried - 6 , chopped (look for pitted dates)
Garlic - 2 cloves , chopped
Lemons - 1/2 , wedges
Capers - 1/4 cup , drained and rinsed
Olives, any color, pitted (opt) - 1/2 cup , drained and rinsed
Wine, white - 1/2 cup (sub any type stock)
Oil, olive - 3 Tbsp
Vinegar, red wine - 3 Tbsp
Brown sugar - 2 tsp
Mustard, Dijon - 3 tsp
Thyme, fresh - 4 sprigs
Chicken thighs, boneless and skinless - 4 (sub boneless skinless chicken breasts)
Green beans - 1 lb , trimmed (sub frozen green beans)

Prep

Dates / Garlic / Lemons - Prep as directed. Combine dates and garlic in one container. Store Lemon wedges separately. (Can be done up to 5 days ahead).
Marinate chicken - Drain and rinse capers and olives (if using). Combine capers, olives, dates, garlic, white wine, olive oil, vinegar, brown sugar, mustard and thyme sprigs in a container with a lid or Ziploc bag. Squeeze lemon juice into the marinade and then add the peels (the peels will continue to release citrus flavor). Add chicken (if using chicken breasts instead of thighs, first slice the breasts in half to thin them) and combine with marinade. Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
Cook couscous - (Skip if couscous was already made ahead on Monday.) If prepping right before cooking, get chicken and vegetables in the oven before making couscous. Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Green beans - Trim green beans. (Can be done up to 5 days ahead)

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Make

Heat oven to 450F / 232C. Spray a baking dish with nonstick cooking spray or brush with some oil.
Place green beans in baking dish. Drizzle with some oil and season with some salt and pepper. Roast green beans until they are starting to turn tender, 10 to 12 minutes. (Note: If using frozen green beans, you can skip this initial roasting step. No need to defrost the beans, just place them directly in the baking dish and skip to the next step.)
Arrange chicken in a single layer on top of green beans. Pour marinade over chicken and vegetables. Discard lemon peels (they can turn bitter while cooking.) Season the tops of the chicken pieces with some salt and pepper.
Transfer baking dish to oven and roast until chicken reaches 165F (74C) degrees, 15 to 25 minutes for chicken thighs (20 to 30 minutes for chicken breasts).
If couscous was made ahead, reheat it in the microwave.
Serve chicken and green beans over couscous. Enjoy!

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