Supercalifragedelicious! Mediterranean Chicken

It may seem obvious, but you'd be surprised.  Surprised at what, you ask?  Surprised at how many people throw dinner parties with bad food.

On the other hand, when you go to a dinner party where the food is good--real good--then be ready to jot down recipe a few dozen times.

A few weeks ago, my husband and I were invited to a dinner party for a person I work for.  It was lovely.  In fact, I would have been completely happy with just the delicious wine and cheese spread.  Little did I know that the hostess had such wonderful cooking skills.  She made a Mediterranean Chicken dish with Cous Cous and claimed it was "very simple."

After a week or so of begging, I got the recipe.  I sure hope this wasn't a coveted family recipe, because I'm posting it online. Bravo, Jill and thanks for the recipe.

Why I like this recipe:

• It's easy
• Prep time is about five minutes
• You can make it a day ahead of time (in fact, it's better that way!)
• It's original 
• The flavors burst in your mouth
• 1 chicken breast, 1/2 cup of sauce, and 1 cup of cous cous is less than 10 CORE Weight Watcher points
• It looks harder to make than it is
• It's colorful
• You can make it for a ton of people

Convinced yet? Ok, here's the recipe:

Mediterranean Chicken with Cous Cous

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Refrigerate the following ingredients in a pan (about a 9x13 or larger) overnight or several hours.  Massage the chicken and turn it over a few times in a 24 hour period.

4 pounds  of boneless, skinless chicken

1/4 c. oregano

1 head garlic chopped (or 4-6 oz. of garlic already minced in jar)

Pepper (to taste)

1/2 cup red wine vinegar

1/2 cup olive oil

3/4 cup or more pitted prunes (cut in half)

1/2 to 1 cup Spanish (green) olives

1/2 cup (or more) capers

6 bay leaves

Combine and pour over when you bake:

1 cup brown sugar

1 cup white wine

Bake for 1 hour at 350 degrees.

After half the bake time on the chicken, make the cous cous.  I found large-grain, whole wheat cous cous in the bulk section of Fred Meyer.  It was by far the best tasting, and cheapest cous cous I have ever bought.  I combined one cup of cous cous with two cups of water into my rice cooker for a 1/2 hour.   

When the cous cous was done, I mixed in three diced green onions, a tablespoon of olive oil, garlic salt, salt and pepper and stirred.  

When everything is ready, serve chicken with 1/2 cup of sauce from the pan over 1 cup of cous cous.  Enjoy!

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