Friday, July 27, 2012

Beirut Chicken

On a hot day such as this, this is hard to beat,Start by marinating the chicken in lemon zest 1 clove of crushed garlic, the juice of a lemon salt and pepper,and olive oil,marinade for 3 to 4 hours.

Now for the salsa take two handfuls of fresh spinach,a handful of flat leaf parsley,and a handful of fresh mint.add a chopped red chilli,a big one and a tsb of Dijon mustard,Olive oil and a touch of white wine vinegar.

Blitz them with a hand blender,taste, season,salt and pepper,taste,it may need a touch more vinegar,or more salt

For the cous cous just place in a bowl,add the same volume chicken stock a glug of olive oil pinch of salt,put a plate on top and leave for 5 mins.

Pre heat your oven to 200',get your griddle pan scorching hot at least 5 minutes on full heat,then griddle your chicken,pressing down on the surface,all the steamy smoke will come out the chicken,It takes a couple minutes either side,then add to a roasting tray and roast for 15 to 20 minutes, basting half way with any remaining marinade. Rest for five minutes before serving.

To finish your cous cous,fluff with a fork,add chopped fresh chilli,chopped spring onion and chopped fresh parsley,squeeze of lemon,a good glug of oil,taste may need a bit more salt,and serve,Beirut is a melting pot of cultures and religions,this dish is no different ,its Vibrant,flavoursome with a background heat,cook it this weekend