Thursday, December 23, 2010

Baked Chicken and Vegetables over CousCous

So easy and so yummy!  One of our favorites!

4 chicken thighs
2 stalks celery
3 carrots
1/2 onion
3 garlic cloves
2 small red potatoes
1 (15oz) can crushed tomatoes
a little water
1/2 lemon
salt and pepper

Preheat oven to 375º F. Cut the vegetables in large pieces. Place all vegetables in casserole dish and season with salt and pepper. Wash the chicken with water then squeeze half a lemon and rub all over. Season very well with lots of black pepper and salt, as well as some oregano and cumin to taste. Place chicken thighs on top of vegetables and pour the can of crushed tomatoes over the top. Add 1/4 cup or less of water along the edge of the dish. Sprinkle chicken with paprika. Cover tightly with aluminum foil and bake 1½ hours. Remove foil during the last 30 minutes of baking. Serve hot over couscous.

Source: daliasdelights original
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