Home » Baked chicken with grits and lemon and vegetable couscous

Baked chicken with grits and lemon and vegetable couscous

by Ada Parisi
5 min read
Pollo al forno con semola e limone

Who doesn't like baked chicken? So Sunday lunch…This recipe has a few personal variations’ and a side dish that makes a hearty main dish: cous cous, that on our table never fails. The chicken is breaded in durum wheat and then sprayed with lemon juice and, Obviously, so much Rosemary. The flour makes the skin more crispy and keeps the softness of the meat. Couscous is made with colorful vegetables: leeks, onions, Roman cauliflower and carrots…The recipe is really easy, just wait till the oven do its thing!

Ingredients for 4 people:

for baked chicken

  • 2 kg of chicken into pieces
  • 2 lemons
  • durum wheat flour as required
  • salt and pepper
  • two or three sprigs of fresh rosemary

for the couscous

  • 250 grams of couscous
  • 2 carrots
  • 1 onion
  • 1 leek
  • Roman cauliflower 1 small
  • 1 bay leaf
  • salt and pepper
  • extra virgin olive oil as required

Preheat the oven to 200 degrees. Wash the chicken with a little’ of salt and then dry it with a paper towel. Line a baking sheet with parchment paper. Salt and pepper the chicken pieces and then dip in grits (slightly salty too, but not too much) from all sides, so that they are covered. Place the chicken pieces on baking paper, dress with the lemon juice and sprinkle with Rosemary. Bake for about 45 minutes, stirring occasionally and drinking while cooking, If necessary, excess fat. Will become crispy and Golden. While the chicken bakes, cut into very small carrot and onion, the leek into thin slices and divide into florets best cauliflower.

Put in a pan 4 or 5 tablespoons oil, Add the vegetables, the bay leaf and sauté stirring gently for about 3 minutes, then season with salt and pepper, Add a drizzle of hot water and cook over low heat for about 10 minutes and covered. When the vegetables are cooked (must remain firm), lengthen the water according to the quantities indicated by the package of couscous, bring to a boil, Add couscous, turn off the heat and cover. Leave to rest for 5 minutes, then shelling fine couscous with a fork and add, If necessary, a little oil. Serve hot chicken accompanied by couscous with vegetables and garnish with a sprig of fresh rosemary.

THE PAIRING: is a Cyrus’ Doc red wine the company c Santa Venere the wine that we match to this chicken dish, cous cous and vegetables. We chose this wine, 100% organic and aromas of wild berries, because its tannins do not contravene the slight acidity of the lemon and not overlook the sweetness of vegetables cous cous.

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Claudia 8 April 2013 - 10:08

Ada Bonjour!!!
You know that on Saturday I made the anglerfish in the same manner as the chicken? Came out great!!!
Good start of week!!!!

fratelli_ai_fornelli 8 April 2013 - 13:28

Hi Claudia! Fantastic, try it too then, by the way I really like the anglerfish (usually I love the fish!) Brava!!!

Claudia April 5, 2013 - 09:25

ADA Bonjour!!!
MADE THE RECIPE!!!!! Good, good, good!!
You should know that my crew the chicken just doesn't go down…
Well…We believe that today you are brushed all???
Thanks guys!!! Once you have hit the jackpot!!!!

fratelli_ai_fornelli April 5, 2013 - 11:37

Good morning to you Claudia! And always giving me a happy good morning! It will also be because you cook very well that your crew you brush all! A big thanks and a big kiss! ADA

Fiammetta March 27, 2013 - 12:35

Hello, and’ the first time I read, I would try this recipe that inspires me a lot! I just wanted to ask if you can cook before the chicken in the pot to make him scouring as and put it after in the oven with the semolina and lemon juice…
Hello and thank you!

fratelli_ai_fornelli March 27, 2013 - 12:39

Hello Fiammetta and thank you for your trust. Then, place this chicken loses so much fat in baking oven (I gradually loses it I take from the Pan and thus the skin remains thin and crispy) I fear that if the steps before cooking the skin you will remain very soft. If you're not used to eating it, at this point, maybe you should just remove it before putting it in the Pan, and cover the same with semolina and lemon. The wart should protect the meat and make a crust…Tell me what you think…

Fiammetta March 27, 2013 - 22:17

Hello, It seems to me an excellent idea! Then I'll try removing the skin!
Have a good evening and congratulations for the blog!

Claudia March 26, 2013 - 09:36

I already tried several recipes with great success!!!
For this I have a question…I understand if the couscous should cook with vegetables or in part…
Thank you and…you are so cool!!!

fratelli_ai_fornelli March 26, 2013 - 12:12

Thanks Claudia…the best thing is when you try the recipes and satisfied! The vegetables you have to fry them with oil and cook adding a little hot water for a few minutes, but they remain crunchy, and then add to vegetables water expected to cook the couscous you choose and combine with vegetables. Mix, turn off the heat and cover for do absorb the liquid, then the shell and is ready.

Claudia March 26, 2013 - 12:34

Thank you very much!!!
I'll definitely try this!!!
So far I have tried in order: Zucchini cake with ricotta and chives, damp squid and potatoes, sword in a double boiler, calamari and lemon risotto…
Are not many, but they are only 3 weeks that I follow you…. and all enjoyed!! And many more I would try…I just need to have the time and peace of mind 😉

fratelli_ai_fornelli March 26, 2013 - 12:36

You make me happy! The best advertising is when someone follows my recipe and says ' That good!’. A dear, warm greeting! ADA

Claudia March 26, 2013 - 12:46

Thanks Ada!!
a salutone to you and…Bon appétit.!!! given the time!!!

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