No gnocchi for tea tonight opting for a Middle Eastern inspired dish .
CHICKEN WITH CARRAWAY COUSCOUS...
Gently loosen the skin from the flesh on 4 chicken marylands , and pack in single slices of preserved lemon ,a sprinkle of all spice ,cinnamon and slices of cherry tomatoes . Fold the skin back in place to secure the stuffing .
Rub the outer skin with duck fat and season with salt, pepper and sumac .
Place on an oven tray along with 4 small whole onions ( outer skin removed.) and in an oven set at 200c.
Now put 1. cup of Al Rabih moghrabieh..( pearl couscous ) in a saucepan with 2 cups of chicken stock and simmer gently till the stock is absorbed.
In a lightly oiled pan empty one can of Val Verde chick peas , 1. long red chilli pepper ( sliced with seeds ). 1/2 cup of small sultanas and simmer gently.
Now combine the moghrabieh and chick pea mixture stir still combined and then top with 2. handfuls of fresh spinach leaves.
Sprinkle in 2. dsp of caraway seeds .Simmer slowly for 5 minutes .
Place the combined mixture in a serving bowl and top with the roasted marylands and onions .
Garnish with halved cherry tomatoes and torn basil
Serve with broken bread and fresh hommus .
CHICKEN WITH CARRAWAY COUSCOUS...
Gently loosen the skin from the flesh on 4 chicken marylands , and pack in single slices of preserved lemon ,a sprinkle of all spice ,cinnamon and slices of cherry tomatoes . Fold the skin back in place to secure the stuffing .
Rub the outer skin with duck fat and season with salt, pepper and sumac .
Place on an oven tray along with 4 small whole onions ( outer skin removed.) and in an oven set at 200c.
Now put 1. cup of Al Rabih moghrabieh..( pearl couscous ) in a saucepan with 2 cups of chicken stock and simmer gently till the stock is absorbed.
In a lightly oiled pan empty one can of Val Verde chick peas , 1. long red chilli pepper ( sliced with seeds ). 1/2 cup of small sultanas and simmer gently.
Now combine the moghrabieh and chick pea mixture stir still combined and then top with 2. handfuls of fresh spinach leaves.
Sprinkle in 2. dsp of caraway seeds .Simmer slowly for 5 minutes .
Place the combined mixture in a serving bowl and top with the roasted marylands and onions .
Garnish with halved cherry tomatoes and torn basil
Serve with broken bread and fresh hommus .
No comments:
Post a Comment