The Marsala and fennel seeds give this recipe the familiar flavor of the classic dish, while the red pepper flakes add a bit of a kick. If you are a fennel fan, double the amount given here. You can grind fennel seeds in a mortar or purchase the spice already ground. Feel free to use any type of fresh or dried mushrooms. Cut dried mushrooms into thin pieces to be certain they will hydrate enough. To presoften particularly thick dried mushrooms, soak them in boiling water for 15 minutes before draining, chopping, and adding to the pot.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Sprinkle the shallot and half the garlic in the pot. Add the couscous.
Step 4
In a small bowl, mix the broth, Marsala, red pepper flakes, and fennel. Pour half the liquid over the couscous. Stir to coat all the grains and make an even layer.
Step 5
Set the chicken on top of the couscous in a single layer. Pour the rest of the liquid over the chicken and top with the remaining garlic.
Step 6
Scatter on the mushrooms and carrots.
Step 7
Stack the zucchini rounds and cut into six wedges (like a pizza). Scatter the wedges on top, filling the pot. Tuck the rosemary sprigs into crevices.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 626
Step 10
Protein: 41g
Step 11
Carbohydrates: 89g
Step 12
Fat: 4g
Step 13
Cholesterol: 77mg
Step 14
Sodium: 461mg
Step 15
Fiber: 8g
