Chef: Nadia Rodman
Serves: 4 Time: 1 hour 30 mins


  • 4 cloves garlic, minced

  • 1 medium onion, sliced

  • 12 pitted dates, quartered

  • 16 pitted kalamata olives, chopped

  • 1 lemon

  • 2 tbsp. olive oil

  • 1 bay leaf

  • ½ tsp. salt

  • ¼ tsp. pepper

  • 2 whole, bone in, skin on chicken breasts (4 individual breasts)

  • 1 tsp. cumin

  • 2 tbsp. parsley, chopped

  • 2 ⅓ cups (300 g) cooked whole wheat couscous

  • 4 cups steamed green beans


  • 1.

    Preheat oven to 400 (200 Celcius).

  • 2.

    Place garlic, onions, dates and olives in an oven ready casserole dish.

  • 3.

    Peel lemon zest with a vegetable peeler. Add lemon zest to the onion mixture and squeeze lemon juice over the top.

  • 4.

    Toss onion mixture with olive oil, bay leaf, salt and pepper

  • 5.

    Place chicken skin side up on top of onion mixture. Season with cumin, salt and pepper. Bake until the chicken is golden brown. About 45 minutes.

  • 6.

    Cook couscous according to package directions and steam green beans towards the end of the chicken cooking time.

  • 7.

    When chicken is ready, peel skin off the chicken breasts and discard. Serve chicken with onion/date mixture, ½ cup whole wheat couscous and 1 cup green beans on the side.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 309kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 12g
  • Carbohydrate 51g
  • Sugar 21g
  • Sodium 301mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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