Last Thursday we had an extensive menu in class which included "Chicken with 40 Cloves of Garlic." I do not remember how it turned out in class Thursday so I thought I would give it a try the next day. I served it with some non-instant couscous flavored with some Meyer lemons and zest. I didn't get the couscous steamed very well so that part of our meal was so so at best. The chicken was just OK (my food critic described the taste as "a little dark") - I might try this again when the weather is a little more conducive for grilling the chicken before it gets braised. Also I think I may have been a little heavy on the amount of oil used to brown the chicken and the garlic cloves. So I see another 40 cloves in my future.
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