BakingAndBakingWithBailey: Mediterranean Roasted Red Pepper Chicken

BakingAndBakingWithBailey: Mediterranean Roasted Red Pepper Chicken

Hey there everyone! Happy New Year!

I’ve got some changes coming to Baking and Baking with Bailey that I wanted to announce. The first MAJOR change is regarding the live streams. Toke TV is currently switching from beta to alpha mode, meaning they are shut down temporarily. Because of this, we will be doing all live streams on my Instagram page. The day of the week that we are doing this videos is going to be changing also. With my new work schedule, this helps me out some. But ultimately I feel it will be better for everyone to see the recipe WHILE I am cooking it. So there’s that!

But now, let’s get to the baking and baking!

Today we are making a Mediterranean Roasted Red Pepper Chicken over couscous. I found this recipe originally on another blog, but have put my own little twists on it. Thank you to Creme De La Crumb for the inspiration on this dish!


    1 pound of chicken, thawed

    1 cup of Roasted Red Peppers*

    4 tbsp olive oil

    5 minced garlic cloves

    ½ tsp salt

    ½ tsp pepper

    1 ½ cup heavy whipping cream

    2 ½ tsp italian seasoning**

    ½ tsp paprika

    ¼ tsp basil, for garnish

    1 cup of tri colored couscous***

Combine roasted red peppers, half the italian seasoning, salt, pepper, oil, and garlic into a blender or food processor. Blend until well combined and smooth.

Add a touch of olive oil to season your pan (roughly 1 tbsp) over medium heat. Season your chicken with the remaining italian seasoning and the paprika. Rub to coat chicken. Cut chicken into bite sized pieces and cook in the pan until browned well and cooked all the way through (365 degrees on the inside). Once finished, transfer out of your pan to rest for 5 minutes. 

Transfer your red pepper mix to your pan and heat until warm throughout, about 2-3 minutes. Slowly begin to add your heavy whipping cream to the red pepper mix, constantly stirring. Continue stirring until mixture becomes thick. Add chicken back to mix and allow to simmer for 10 minutes.

While waiting for the chicken and red pepper mix to finish simmering, make your couscous. Follow the directions on your packaging, but most couscous calls for 1 cup of water boiled. Once your water is boiling, pour 1 cup of couscous into the boiling water. Cover and remove from heat. Let couscous sit for 5 minutes, then fluff with a fork.

Serve your chicken over the couscous.

This dish goes amazingly with many vegetables. We love sauteed or baked green beans, but you could absolutely throw some tomatoes and olives into this for a more Mediterranean feel. To medicate this dish, use a medicated olive oil! Binske produces these, or you can make one yourself with the magical butter machine!

* Roasted Red Peppers can be found jarred. They are often found near the pickles and olives. Or you can make your own!

** You can make your own italian seasoning. There are a ton of recipes all over the internet, but I have my own special recipe I use. I’ll share it with you all soon!

*** You do not HAVE to use Tri Colored couscous. I feel it adds a beautiful color to this dish, but it is NOT necessary.

Denver Creates / Hub Day

Denver Creates / Hub Day

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