Brick Chicken with Apricot Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brick Chicken with Apricot Couscous Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Brick Chicken with Apricot Couscous.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Yield: 4 to 6 servings

Recipe courtesy Tyler Florence
Show: Tyler's UltimateEpisode: Ultimate Brick Chicken

More Moroccan Recipes:

Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks 

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Nasi Goreng Pattaya Recipe

Without being affected by its Thai sounding name, nasi pattaya is originated from Malaysia. Nasi Pattaya  is a simple fried rice shaped like a pouch which is available at malay restaurants or hawker stalls in Singapore.  Nasi Pattaya is often served with with sliced cucumber, tomato and drizzled with ketchup or chilli sauce.

Nasi Goreng Pattaya Ingredients

2 cups cooked rice
3 shallots, sliced
1 clove garlic, chopped
1/2 skinless boneless chicken leg, cubed
1/2 cup of diced carrots
1/2 cup of frozen peas
1/2 cup of frozen corn seeds
1 tspn ketchup
2 tspn soy sauce
pinch of pepper
salt to taste
2 eggs, beaten for the omelette
oil for cooking

Method

1. For the pattaya fried rice:  Saute sliced shallots and garlic with a little bit of oil until light brown fragrant. Add the chicken and carrots and stir-fry until cooked.

2. Add the cooked rice and peas - mix well. Season with soy sauce, ketchup and salt and pepper according to taste. Stir the rice is evenly until completely mixed and heated through. Set aside.

3. For the omelette: Lightly beat the eggs and season with a pinch of salt. Heat the pan, brush evenly a little oil over (medium heat). Pour in eggs and swirl the pan by the handle to make a thin omelette. Let the omelette cook and brown at the bottom.

4. When the omelette is done, place the fried rice in the center of the omelette and spread it accordingly. Fold the edges into an envelope shape, making sure to overlap the parcel a bit. Carefully flip the omelette onto a serving plate. Drizzle ketchup or chili sauce over the top. Enjoy!

Seaweeds Salad With Salted Eggs

This is my first time to prepare Seaweeds salad.  It's kind of an experimental on my part but I was impressed, it did turn out well.

Ingredients:

- half kilo of seaweeds

- tomatoes

- onions

- 4 salted eggs, sliced

- half cup of white vinegar

- salt and pepper to taste

Procedure:

- boil water and dip seaweeds to remove the slimy part and the saltiness.  I dipped the seaweeds about 10 minutes.

- cut tomatoes, onions.

- put the seaweeds, onions, tomatoes into a salad bowl and toss it with vinegar, salt and pepper.

- lastly, top it up with the sliced salted eggs.

This is how I've done it, others may have different way to do it. Try to experiment, that is the time you will learn about cooking.

Lebanese-Style Red Lentil Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese-Style Red Lentil Soup Recipe.  Enjoy easy Lebanese Food recipes and learn how to make Lebanese-Style Red Lentil Soup.

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutritional Information

Amount Per Serving  Calories: 276 | Total Fat: 7g | Cholesterol: < 1mg 

More Arabic Food Recipes:

Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

Save and share Lebanese-Style Red Lentil Soup Recipe

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Lebanese Chicken and Potatoes Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken and Potatoes Recipe.  Enjoy easy Lebanese Food recipes and learn how to make a traditional Lebanese dish of baked chicken and potatoes. Simple and so delicious!

Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Arabic Food Recipes:

Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine

Save and share Lebanese Chicken and Potatoes Recipe

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Ginisang Bunga ng Malunggay

Moringa or better known in Philippines as Malunggay is famous for its leaves that is a characteristic ingredient in Tinola.  Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk.  

But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay.  It is as simple as cooking Pinakbet, all you have to do is the following.

Ingredients:

2 handfull of Moringga Fruit

1 can of any sardines with tomatoe sauce

onions and garlic

tomatoes chopped

okra

eggplant

cabbage (optional)

fish sauce

salt and pepper to taste

water

Procedure:

- Saute' garlic and onions, then add chopped tomatoes and fish sauce.

- Add sardines and when about to boil add water.

- When boiling, add the Moringga fruit and Okra.

- After few minutes add eggplant.

Voila! How easy is that?

Fruity lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fruity lamb tagine Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Fruity lamb tagine.

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.


More Moroccan Recipes:

Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken

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