Text 30564, 97 rader
Skriven 2012-10-22 06:11:22 av Dave Drum (1:261/38)
Ärende: Chile 1998
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Chicken w/Fully Loaded Cous-Cous
 Categories: Poultry, Pasta, Herbs, Vegetables, Fruits
      Yield: 6 Servings

      4 lb Free range, corn fed chicken
           Olive oil
      1    Lemon

MMMMM----------------------------RUB---------------------------------
           Salt & pepper
      1 ts Rosemary
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Turmeric
      1 ts Thyme
      3 cl Garlic
        pn (ea) paprika and cayenne

MMMMM-------------------------COUS-COUS------------------------------
     50 g  Cous Cous per person
           Boiling chicken stock/broth
           Dried apricots; fine diced
           A few dried dates; fine
           - diced
     30 g  (1 oz) pkg dried mushrooms
    1/2    Bell pepper; fine diced
    1/2    Red bell pepper; fine diced
      1 sm Red onion; fine diced
      1 ts Harissa
      1 sm Handful flat leaf parsley;
           - chopped
    1/2 ts Dried mint

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Jar of Harissa
           Natural or Greek yoghurt

  FOR THE CHICKEN: Mix the herbs and spices together with
  the crushed garlic, season with salt and pepper

  Cut any string off your chicken, trim any excess fat off
  and then rub with olive oil, rub the whole chicken with
  the spice mix and leave to marinade in the fridge for as
  long as possible.

  Remove the chicken from the fridge 30 mins before you want
  to cook.

  Pre heat oven to 392øF/200øC.

  Cook your chicken for 1.5-3 hours depending on the size.
  When itÆs done it the legs should pull off very easily.

  Place on a board and cover with tin foil and a tea towel
  before serving.

  NOTE: I rubbed the chicken with all of the spices on the
  morning before I cooked it just so they had extra time to
  get into the meat.

  FOR THE COUS COUS: Place the cous cous in a bowl along
  with all of the ingredients, cover with the boiling broth
  or stock.

  Mix well.

  Cover the bowl with cling film and set aside for 10
  minutes.

  NOTE: For the Cous Cous I used about 50 g per person, you
  can of course use a lot more if you wish. I also used a
  roughly 2 parts stock to 1 part cous cous theory although
  I just tipped the water in until I thought it was wet
  enough. The rest of the ingredients for the cous cous were
  just what I thought looked enough.

  Serve with flat breads and a carrot-orange salad.

  The best way to serve it is on a big board in the centre
  of the table and just let everyone tuck in, failing that
  just carve the chicken up, plate up with a flat bread,
  some cous cous, some carrot and orange salad, a dollop of
  yoghurt and a couple of spoons of harissa. eat with your
  fingers

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... The rich would have to eat money if the poor did not provide food.

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 * Origin: Prism bbs (1:261/38)