8News celebrates National Garlic Month with a tasty recipe

RICHMOND, Va (WRIC) —  April is National Garlic Month.

It’s a month to celebrate garlic.

Besides adding a lot of flavor to a dish, garlic has a number of healthy benefits including helping to lower blood pressure and detox the body.

A lot of people love to add it to pasta so we had Mark Johnson from Chef to go stop by the 8News studio to prepare an aromatic vegetable and herb dish.

Here is the recipe if you would like to try it at home.

Entree

6 medium chicken breasts

6 cloves of garlic (finely minced)

1/2 sweet yellow onion (walla walla or vidalia)

2 carrots (finely diced)

2 stalks celery (peeled and finely diced)

1/4 tsp cloves (ground)

1/4 tsp coriander (ground)

1/4 tsp lemon zest

1/4 tsp kosher salt

1/8 tsp pepper (ground)

2 tbsp olive oil (for cooking)

2 cups chicken stock

Instructions:  Cut chicken into large pieces as this will cut down the cooking time.  Heat the olive oil in a large skillet capable of holding all the ingredients without boiling over.  A dutch oven will work as well.

Mix all the spices together except the garlic. Place half of the spice mixture on chicken and make sure it is evenly applied.  Place chicken in hot pan and brown the chicken on all sides, approx 8-10 minutes.  Then remove the chicken to a bowl temporarily.  Place the carrots, onion and garlic in the pan and saute until the onions start to go clear.  Add remaining ingredients and bring to a simmer.  Cook for another 10 minutes.

Couscous side dish;

1lb Israeli Style CousCous

1/4 cup finely diced red pepper

1/4 cup finely diced red onion

1/2 cup golden raisins (soaked in pasta water)

1/2 cup cilantro (coarsely chopped)

1/2 cup lemon juice

6 cups water (for cooking pasta)

Instruction:  Heat water in a large pot until it comes to a rolling boil.  Place in the couscous and cook as described on the package.  Approx 2 minutes before the couscous has finished cooking place the golden raisins in with pasta.  This will plump them and make it easier to mix into the dish.  Remove pasta and raisins from boiling water and cool in a colander under cool tap water.  Do not chill the pasta.  Room temperature water works best.

Allow the pasta to drain completely and place in large mixing bowl.  Add remaining ingredients and mix until well incorporated.

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