Chicken Marsala

• Olive oil spray
• 1 shallot, thinly sliced
• 4 to 6 garlic cloves, chopped
• 1 cup whole wheat couscous
• 1/2 cup broth (chicken or vegetable)
• 1/2 cup Marsala
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground fennel seeds
• 1/2 to 3/4 pound chicken breasts or thighs
• 1 cup dried porcini mushrooms
• 1 cup baby carrots, cut into thirds
• 1/2 medium zucchini, cut into 1/4-inch slices (about 2 cups)
• 2 fresh rosemary sprigs

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Sprinkle the shallot and half the garlic in the pot.
4. Add the couscous.
5. In a small bowl, mix the broth, Marsala, red pepper flakes, and fennel.
6. Pour half the liquid over the couscous.
7. Stir to coat all the grains and make an even layer.
8. Set the chicken on top of the couscous in a single layer.
9. Pour the rest of the liquid over the chicken and top with the remaining garlic.
10. Scatter on the mushrooms and carrots.
11. Stack the zucchini rounds and cut into six wedges (like a pizza).
12. Scatter the wedges on top, filling the pot.
13. Tuck the rosemary sprigs into crevices.
14. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
15. Serve immediately.
16. Calories: 626
17. Protein: 41g
18. Carbohydrates: 89g
19. Fat: 4g
20. Cholesterol: 77mg
21. Sodium: 461mg
22. Fiber: 8g

olive oil spray, shallot, garlic, whole wheat couscous, broth, marsala, red pepper, ground fennel seeds, chicken breasts, porcini mushrooms, baby carrots, zucchini, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/chicken-marsala-378822 (may not work)