Lebanese BBQ Chicken with Homemade Garlic Sauce - The Ultimate

I love all kind of BBQ, we are used to having BBQ every Saturday since we were kids, my dad was a general contractor and he enjoyed a Mezza dinner every Saturday evening.

Part of the Mezza table will include two kinds of barbeque chicken, lamb kebab, kefta or even BBQ clams or fresh fish.

We kept the BBQ Tradition every Sunday.  We go to church, and when we are back we start preparing the food for lunch, from dips, salads, the meat then the coals.

I was thinking of a BBQ chicken dinner for some time, but the weather is still cold and snowy, it’s not convenient for an outside charcoal BBQ.

To prepare your chicken pieces, you clean it remove all the extra fat, rinse and dry, then prick holes in each piece to soak the marinate.   Using a large freezer bag transfer the chicken piece and choose one of these marinates to soak your chicken overnight.  

Marinate I

2 cups of yogurt preferably homemade

1 tsp of dried oregano

1 tsp of sea salt

2 bay leaves

Marinate II

Juice of two fresh lemons

5-6 large garlic cloves mashes

1 tsp of salt

Around ¼ cup of olive oil

When you are ready for barbeque discard the marinate and BBQ the chicken or even bake them in the oven at 375F until golden brown and the juice runs out clear.

A garlic dip is served with our BBQ chicken, it’s so good and garlicky, trust me you will be addicted to it. It’s easy to prepare, if you know how to prepare homemade mayo , it will be easier if you have an immersion blender , when the dip thickens  and all the oil is used add the freshly squeezed lemon juice and adjust the salt, and enjoy

For a salad I prepared Fattoush which is a very popular Lebanese Salad, using fresh thinly sliced vegetables and herbs, the dressing is a mix of sumac, lemon juice, olive oil, salt, pepper, chili flakes, some add also pomegranate molasses. When served it’s topped with toasted or fried pita bread chips.

Lebanese BBQ Chicken

2 kg of chicken pieces, cleaned and skinned if its deboned it will take less time to cook

Marinate

Garlic sauce

Lebanese Garlic Sauce

Big head of garlic, peeled sliced

1 cup of good quality vegetable or grape seeds oil

Salt

Juice of one lemon

You can double the amount and keep it in the fridge, its sooo good, you will be addicted to it

Lebanese Fattoush Salad - 4 servings

6 roman leaves washed and sliced small

Small Lebanese Cucumber or 1 English cucumber washed and thinly sliced

1 bunch of Italian parsley washed, drained and finely chopped

6 sprigs or half of bunch of fresh mint also washed, drained and finely chopped
half of bunch of  Purslane washed and picked 

1/2 bunch of green onion, washed and finely chopped

1/2 bunch of radish, washed and thinly sliced

4-5 heads of ripe tomatoes, washed and finely chopped

Two loaves of toasted or fried pita chips for the top of the fattoush  salad

(you can bake the chips or fried them in olive oil).

Dressing:

1/3 cup olive oil, juice of one lemon, 2 tsp sumac, sea salt, black pepper, chili flakes

Tablespoon pomegranate molasses or more depends on your taste

Toasted or fried pita bread slices.

 

You can serve the sauce over the chicken

or aside

How about some Fattoush


Preparing the Garlic Sauce


Marinating the Chicken

Roasted Potatoes

Lebanese Mloukhieh - Jews Mallow Stew

Fresh Mloukhieh Leaves

Corchorus is a genus plant of about 40-100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with jute applying to the fibre produced from the plant, and Mallow-Leaves Mulukhiyah (with many similar transliterations from Arabic: ملوخية‎) applied to the leaves used as a vegetable. The leaves of the Corchorus plant have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity. Varieties of Mallow-leaves stew with rice are a well known Middle-eastern cuisine.

Corchorus aestuans in Hyderabad, India

The plants are tall, usually annual herbs, reaching a height of 2-4 m, unbranched or with only a few side branches. The leaves are alternate, simple, lanceolate, 5-15 cm long, with an acuminate tip and a finely serrated or lobed margin. The flowers are small (2-3 cm diameter) and yellow, with five petals; the fruit is a many-seeded capsule. It thrives

Fiber

The plants of Corchorus genus satisfy the world with great amounts of fiber needs. The fibers from these plants are the most widely cultivated vegetable fiber after cotton.

Young Mulukhiyah leaves are used as a green leaf vegetable; Corchorus olitorius is used mainly in southern Asia, Egypt and Cyprus, Corchorus capsularis in Japan and China. It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. The seeds are used as a flavoring, and a herbal tea is made from the dried leaves. Mulukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish. It features in the cuisines of Lebanon, Palestine, Syria, Jordan and Tunisia. The basic recipe for Egyptian Mulukhiyah stew is to place 400 grams of finely chopped fresh or frozen mallow leaves in two cups of chicken stock and cook over a low fire. In the meantime prepare the Mulukhiyah spice mix by frying a tablespoon of ground dried coriander and three cloves of minced garlic in a tablespoon of oil in a separate pan until golden brown. Right before the Mulukhiyah and the stock start boiling, place the spice mix in the mixture and immediately remove from the fire. It is very important not to allow the Mulukhiyah to boil as it coagulates and becomes inedible. The resulting Mulukhiyah dish can be served with white rice and chicken, or as a soup.

In Nigerian cuisine, especially amongst the Yorubas, it is commonly used in a stew known as ewedu, a condiment to other starch-based foods such as amala.

In rural villages of the near east many families grow their own Mallow Leaves. It constitutes a significant constituent of their diet, thickening dishes and contributing vitamins, especially A. Here is a picture of the plant taken in Bi"lim:

The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent Vitamin E.

 

Recipe for using fresh leaves Mloukhieh if available in your area.

1 1/2 kg fresh mloukhieh leaves without stems, picked the day before, then washed couple of times, then spread on kitchen towels over night to dry completely. The next day coarsely chop the mloukhieh, using a sharp knife.

1 kg of lamb shanks or shoulder of even stew meat (optional - can be prepared with chicken only, or you can bring the flavour more by adding the lamb shanks)

1 whole chicken skinned
2 medium onion sliced
1 bulb head of garlic - peeled (chopped with the fresh cilantro in mortar and pestle or pulsed in food processor)
1 large bunch fresh coriander washed, chopped and minced with garlic. plus 1/2 tsp. of whole dried coriander to boost the flavour and this is optional.
3 tbls Olive Oil for frying the garlic cilantro mix
1/2 tsp black pepper 1 tsp. sea salt
2-3  fresh lemons squeezed, use the peel for the stock.
4 cups of stock from the meat and chicken if you think it needs more add one cup water.
bay leaves and cinnamon stick .
 

Topping: toasted pita chips - cider vinegar and minced onion
 

Rice Pilaf: 2 cups of Basmati , Jasmine or Long Grain Rice washed and drained, 1/3 cup of butter, 1 tbsp. olive oil.  Toast the rice in butter and oil till it starts frying and keep stirring as it will stick in the bottom when you feel that its toasted for 7 minutes add 2 cups of water for each cup of rice and couple bay leaves for a nice smell and spoon of sea salt.  Cook on medium heat then lower when it starts boiling.  when the water evaporate shut the heart , and you see holes on the surface of the rice, shut the heat and leave it to rest for 10 minutes before serving.   Stir with a fork to fluff.

If you are using the two kinds of meat, fry them in a spoon of olive oil to brown or do like me; bake them in the oven for 30 minutes to brown, skin the chicken and put them in deep large pot cover them with 6 cups of water , the spices, lemon rind and brings to boil. Remove scum from surfaces.  Add the sliced onions, salt and pepper. Cover and simmer for 1 hr. Remove chicken and debone, return half to the pot and leave half to decorate the plates.  Add the Mloukhieh and cook for 30 minutes , make sure the stock is enough you need to have at least 4 cups of the stock , after adding the Mloukhieh the stew seemed thick you can add one cup or more of warm water , you should have enough liquid when serving its a stew after all.  (If you added the lemon peel and the cinnamon stick to the meat stock you can fish them out before adding the Mloukhieh).
 

In a large mortar and pestle add the garlic , fresh cilantro and dried cilantro and start mashing till it become a paste (check the picture) you can pulse them in a food processor .  Heat the 2 tbsp. of olive oil in a pan , add the chopped minced garlic and cilantro mix fry for 5 mins till you start smelling the aroma , make sure not to burn it , soon as they start taking a light color add it to the stew and mix well to combine, squeeze the fresh lemon juice and add it stir, adjust the seasoning and continue cooking on medium heat for extra 10 minutes. (you need to add the lemon juice after the Mloukhieh Stew is boiling not before other wise it will turn slimy)

How to Serve:  in a plate add some rice, add Mloukhieh Stew with meat and chicken pieces and some juice, toasted pita chips, and sprinkle couple tablespoons of cider vinegar and minced onion  , then add some chicken pieces.
 

Recipe if using Dried Mloukhieh

150 Gms of dried Mloukhieh dehydrated in hot water for 30 minutes. Then drain 

500 Gms bag of frozen spinach or one kilo fresh baby spinach or regular chopped.
same for the remaining ingredients .
and follow the same preparation after boiling the chicken and meat add the drained Mloukhieh and fresh spinach and cook for 30 minutes and when it starts boiling
add the minced garlic and cilantro mix after frying them to the stew and continue cooking.
follow the same steps.

 

No meal is complete without Dessert!!

White Genoise with Buttercream and Strawberry
 

You can cook it with Chicken & Meat


Many prepares the Mloukhieh with Chicken or Rabbit meat only




In the Winter Season, I prefer to use frozen spinach from Belgium .
During the Summer Season I buy it locally from my F. Market



1- Bag of dried mloukhieh
2-dehytrated in hot water
3- chopping and mincing the cilantro and garlic
4- fresh lemon juice

Note: During the Summer Season, I through some seeds in my garden and within couple of weeks the plants starts to shout... and within couple months you will taste your fresh Mloukheih out of the garden.... by the end of the season, the plants will starts seed on the top, and i collect them and use them from year to year.

Enjoy

Lebanese Chicken Provencal & BloggerAid Culinary Olympic 2010

BACFF is hosting an event to promote both our sport (food) and our mission (to be actively promoting the alleviation of world hunger). We invite you to participate and represent your country. Here’s how:

1. beginning today and ending on February 28th at midnight, please submit a recipe that represents your country to blogs4famine (at) gmail (dot) com. Let's show some national pride in our countries cuisine.

2. Include the name of your blog (if you have one), your URL and a photo of your submission.

3. Feel free to use the event logo/avatar and include a photo of your country flag (the flag is optional but we’re encouraging national pride)

4. Post your submission on your blog with a link back to BACFF at http://www.bloggeraidmarketing.ning.com/ and also a short piece encouraging readers to buy The BloggerAid Cookbook available at Create Space https://www.createspace.com/3405882. Include stories of your countries athletes, cuisine or anything else you would like to include. It is only limited by your imagination!!!!

Here are some general guidelines:

1. if you’re an expat, you can choose to either create something that represents your country of birth or the country you are currently in.

2. You must be a member of BACFF to participate

3. All entries will be posted on BACFF on March 5th.

From a small Country of 10,452 km2, three Lebanese athletes marched their way to represent Lebanon in the Winter Olympic Games in Alpine Skiing.

The tourism industry in Lebanon has been historically important to the local economy and remains to this day to be a major source of revenue for Lebanon. Before the Lebanese Civil War , Lebanon was widely regarded as, "The Switzerland of the Middle East." Often being cited as a financial and business hub where visitors can experience the Levantine Mediterranean Culture.

Skiing is one of the winter sports in Lebanon, we have seven skiing places .

Like British Columbia, in Lebanon you will be skiing on top of high mountain slops and in two hours you will be swimming in a beautiful azure warm water.

For the second year Beirut is voted the best tourist destination in the world according the New York Times.

I am participating in the BloggerAid Culinary Olympic 2010 Event. Though I am now a new Canadian, married and living in North Bay, a beautiful city in Northern Ontario. I was born and raised in Lebanon, and the love of my Country is very strong inside my heart, I share it with my family, with friends and with every one I meet, through the food and the flavours I write about in my blog.

My recipe is extremely tasty, full of flavours, easy to prepare. Though the dish includes chicken, this meal can be a tasty vegan dish, by omitting the chicken and only using roasted potatoes, and following the rest of the step

Lebanese Chicken Provencal

Ingredients:

1-1 whole grain fed air chilled chicken

(Or a store bought roasted chicken)

2- 2 pounds of potatoes washed and cut into cubes

3- 1 large fresh cilantro

4- 2-3 heads of garlic

5- Fresh lemon juice from 2-3 depends on your taste

6- 2 tablespoons olive oil

7- 2 tablespoons canola oil

8- Salt, pepper, cayenne pepper

9- 1/3 -1/2 cup of homemade chicken stock

Preparation:

Wash and dry the chicken, rub with salt and pepper and roast it in the oven, starting in a warm oven at 450F for 15 minutes, then lower the heat to 375F, turn the chicken on the other side and continue roasting... If you have a convection oven, use the convection setting.

Clean and cut the potatoes into cubes, roast them in the oven with the chicken. Add the salt, pepper and the canola oil.

When the chicken is cooked, take it out, and let it cool, debone it and keep the bones for the stock, or freeze them for later.

Wash the fresh cilantro, coarsely chop it. Peel the garlic, and using a mortar and pestle, mash the garlic and cilantro adding little salt.

Prepare your baking dish, add the sliced chicken to the dish, and when the potatoes are ready add them over the chicken and mix them , pour the olive oil and fresh squeezed lemon juice over the cilantro and mix well and pour the mixture over the chicken and potatoes, mix well to combine.. Add the chicken stock and stir to combine. Cover the dish with foil, and return it to the oven. Bake in 350F oven for 10 minutes, then take the cover off and continue roasting for another 10 minutes or until the liquid is soaked and started to roast again…

The smell is amazing

Valentine Dinner at home

Most of us have plans to celebrate valentine day with someone special, some will go to fancy restaurants, some will buy expensive jewelry, and some prefer to cook a nice dinner and enjoy a quiet romantic evening ... If you are one of many who like to prepare a nice romantic dinner at home, this is a great meal for you and your loved one.

This meal is great as a family dinner, or get together, it meal can be prepared and assembled the day before, to be ready for the oven when you plan to serve it.

An amazing tasty dinner, easy to prepare , either using roasted chicken,  from the store, or from leftover roasted chicken, or leftover roasted turkey. Or you can cook the chicken with some veggies and herbs to make homemade stock (don't overcook the chicken, take it out and let it cool, then debone and return the bones to the stock to give an extra flavour to the stock).

The wild mushroom gives the dish a wonderful earthy flavour, and the wine takes it to the next level.

Ingredients:

4 tablespoons butter
4 tablespoons flour
1 whole chicken or pieces skinless
350 grams of smoked ham cut into pieces
Over One pound wild mushroom, cleaned and sliced
2 cups warm whole milk or 1 ½ cups milk + ½ cup heavy cream
4 cups chicken stock (from cooking the chicken)
1 pinch of freshly ground nutmeg
White pepper and salt to taste
2 ½  cups Mozzarella cheese
½ cup parmesan cheese
3/4 cup white wine (optional – adds great flavour)
Package of Tagliatelli pasta

 Preparation:

Step 1: melt 2 tbsp. butter in a pot , cook the mushrooms in the butter first and when they starts browning move them to a plate add more butter add the flour and make a roux.  Add the wine and stir then little by little start adding the milk, and stock , keep stirring when it starts to thicken add the heavy cream if you are using. Cook for few minutes add the spices then add half of the cheese and stir.  Take from heat. You might think that the sauce is too much , don't worry the pasta will soak it , and become creamy.

Step 2: boil your pasta for 8 minutes only as it will continue cooking in the oven.

Drain and when your sauce starts to thicken, add your sliced chicken, the ham, cook for 10 more minutes on medium low, then add the drained pasta and the mushroom and toss well until the sauce coats the pasta and the mixture is well blended, adjust the seasoning

Step 3: transfer the pasta mixture to the prepared baking dish, either 13 x 9 or two 8 x 8 ( you can bake one and freeze the second for another meal don’t add the cheese on top if freezing- freeze well).  Cover the baking dish with parchment paper then a foil paper, place the dish on a baking sheet to avoid any dripping in the oven. Bake in preheated 400F oven.

After twenty minutes, check the dish if it`s bubbling and almost ready, sprinkle the top with the cheese mix. Uncover and return to the oven to melt the cheese.

 Serve with white wine and enjoy an amazing meal.

 

Best Ever Roast Turkey with Gravy

The Lebanese are famous for using alcohol either to soak their meat or to cook it in. from chicken, lamb, beef or turkey. Our famous leg of lamb which is marinated in red wine and herbs over night, then roasted in the oven, to end up on the table, yummy, juicy and tasty. Our Shawarma is marinated in red wine and spices for at least 24 hours before its cooked over a bed of charcoals or in the oven with delicious flavours , and the meat is falling apart from tenderness.
The famous chicken pieces which is marinated in beer overnight then baked in the oven speaks the same taste.

When I saw Chef Michel Smith/Chef At Home program on TV preparing a turkey by soaking it in brine which is a mix of water, salt and sugar, immediately I said, oh this is will be definitely good, the turkey meat is dryer than the chicken and it needs this method to keep the juice and flavour in when you roast it. I used the alcohol brine method several times before , and this method is less expensive and can be found in your pantry always, and you don't have to wait until you have some wine or beer at home to prepare your food. So I decided that our Christmas Turkey is going into a nice brine before it hits the oven....

the chef used an ice cooler, with several ice packs, I have nice plastic bins around 24 litres each , which I use to carry some items to the farmers market, they are not big, and sometimes I used them to rest my bread dough, I filled it half way with tap water, then added one cup of sea salt and one cup of sugar and stirred well to dissolve the mix in the water, then added a fifteen pound turkey; it needed more water, but I waited until the bin entered the fridge to add more water to cover the turkey. I emptied the last shelf of the upstairs fridge making enough room for the bin to sit. if you don't have the space to do this, for sure go ahead and use a clean ice cooler and follow the instruction. I added fresh sage leaves and bay leaves, some pepper corn and covered the bin and let it sit in the fridge for over 24 hours. (you can use salt and sugar only if you don't like the spices, or add your own flavours if you have a preference)

On Christmas day I took the turkey out of the bin, and let it drain completely on a rack, dried it well with paper towels, then melted one tablespoon of butter and brush it all over with a pastry brush, then sprinkled some fresh ground pepper and put it in the roasting pan which contained some cut carrots, celery, onion, garlic, bay leaves, sage and 1/2 cup of water, (I cut the veggies so the rack will fit properly over them) I baked the turkey in a 425F hot convection oven for 30 minutes then lowered the heat to 300F and baked it for 3 hours,(20 minutes/pound) I did not baste the turkey at all during the roasting time.

in Lebanon we stuff our turkey with ground meat, nuts and chestnuts, here in North America the stuffing is served separately , and its made with different ingredients and flavours... And because my husband and his parents are used to these flavours , I prepared a homemade
traditional stuffing, and while the turkey was resting, I strained the sauce from the veggies, and put the Pyrex pot outside at the door, (it was -30 below zero) I wanted to skim the fat before I make my gravy, (though I have that fat free gravy pot - it doesnt work) lucky with the cold temperature, it took only 20 minutes and I was able to skim all the fat and returned the sauce to the roasting pan to prepare a delicious gravy....
we carried the food to my in laws - my mother is sick with MS and she cannot move any more.

All I can hear at the table, humm humm I was expecting more words but they were too busy enjoying the best ever turkey. Finally they all shouted it's awesome !!!

sorry I don't have more photos to share, as I forgot the camera at home....

Wait.......... I have the best gourmet dinner you ever tasted , using the leftover turkey.

including an awesome awesome dessert....

Layered Rice Pilaf with Chicken & Dried Fruits

This recipe comes from my friend Farida “www.azcookbook.com” , I was looking for a rice recipe containing dried fruit with the pilaf, and Farida’s Recipe was very unique with balanced flavors in addition to using Saffron. I hope you will prepare this dish one day, and enjoy the tasty flavours of this Pilaf.
Serve 4

Ingredients:
1 ½ cups of basmati rice or long grain white rice
2-4 tablespoons of melted butter
600g of boned chicken pieces (breast and thighs)
¾ cup of peeled chestnuts (I didn’t use since it’s not the season)
½ cup dried apricots halves
½ cup of dried sour plums, I used dried prunes
½ cup pitted dates
1/3 cup golden raisin
1/3 cup dried cranberry
1 onion sliced in half circles
¼ tsp of ground saffron threads dissolved in couple spoons of hot water
Salt and pepper to taste
3 cups home made chicken stock

Direction:
I cooked the rice following the Lebanese rice pilaf; I wanted the rice to have the chicken flavours. Farida boiled the rice separately then steamed it with the rest of ingredients. If you want to see Farida’s recipe please visit her blog for instructions

Wash the rice couple of times till the water runs clear, and then soak it in warm water with salt.
Prepare your stock : on purpose I used boned chicken pieces to do my home made stock, I boiled the chicken adding a whole onion with some cloves inserted in the onion, a cinnamon stick, bay leave, black pepper corn, salt, a celery heart , couple of parsley sprigs, a piece of nutmeg and couple of whole cardamom, the stock was excellent. Half way through the cooking I took the chicken out, deboned it, and then returned the bones to the stock to continue cooking.
Soak the saffron in hot water to dissolve.

In a heavy bottom pot melt 1tsp of butter and start frying on medium heat the dried fruit starting with the apricots, prunes and dates, then add the cranberry and finally the raisin, make sure that you stand by the pot and stirring so the fruit will not stick to the bottom of the pot they will burn quickly. Move them to a clean plan, add the onion and 1 tsp of butter and cook for couple of minutes to welt and the chicken pieces and stir if more butter needed you can add another spoon or so, cook for couple of minutes to change color, move to a bowl.
Drain the rice using a fine strainer, add them to the pot with 1 tbsp or so butter and start frying them, in the beginning the rice will be wet and needs to dry before its starts to fry, frying the rice before cooking will give it a better taste , stir the rice to avoid sticking in the bottom of the pan, it will take couple of minutes before the rice started to dry and toast, you can feel it, using a wooden spoon keep stirring so it doesn’t stick to the bottom of the pot.
Move the rice to another bowl, return the chicken and onions to the pot, and spread them in the bottom of the pot, sprinkle little salt and pepper and cover them with half the amount of rice, then cover the rice with the dried fruit. Pile the rest of the rice on top of the fruits. Add 2 2/3 cups of stock and the saffron water, and let the rice simmer on medium low heat, adjust the seasoning. Don’t stir the rice, when the water dries, shut the stove, and leave it to rest for 5-7 minutes it will continue to steam.

p.s.: the same dish can be prepared using lamb meat, and usually in all the Middle East Region this dish is popular with lamb , you can fry the lamb or bake it till it get golden brown, then boil it to make a nice stock to use it in this dish.

In Iraq, Iran and the Region they prepare this pilaf during celebrations, specially wedding celebrations

CORNISH HENS WITH MAJDOUL DATES AND COUSCOUS

Ingredients:

1 1/2 pounds coucous (durum wheat recommended)
Kosher salt
1/2 teaspoon turmeric
1 cup lukewarm water
4 tablespoons butter, melted, plus 4 tablespoons Olive oil
2 small Cornish hens or 4 medium quails, cut into small pieces
1 large red onion, julienned, plus 1 large red onion, finely chopped
4 stems parsley, finely chopped
2 1/2 tablespoons ground ginger
1 teaspoon ground black pepper
1 generous pinch saffron
1 1/2 tablespoons cinnamon
3 bay leaves
1-2 teaspoons Ras el Hanout
2 cups water
4 tablespoons honey
1 cup garbanzo beans, pre-cooked or soaked overnight
1 cup seedless raisins
20 majhoul dates or 1 pound biskra or deglat-nour dates
1/2 cup roasted, skinless almonds

Preparation:

Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter. Mix and let rest for 15 minutes, until the water is absorbed.
Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown for a few minutes. Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water. Cook for 15 minutes.
Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot.
Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water. Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the vapour comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.
On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of Cornish hen or quail around the middle. Then pour over the surface onions, raisins, and garbanzo beans.
Garnish with dates, the roasted almonds, and the rest of the sauce. Serve hot

RAS EL HANOUT SPICE BLEND

Ingredients:
1 teaspoon ground cumin
1 teaspoon ground ginger
I teaspoon turmeic
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Prepartion:
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Chicken and Date Tagine - Moroccan Meal

Tagine is a meat ,fruit and spice dish from Morocco, sometime you see recipes call for dried apricots and other times for dates.

Ingredients
675g/1½lb Chicken Pieces
4 tbsp Olive Oil
1 large Onion, chopped
2 Large Garlic Clove, crushed
1 tsp Ras el Hanout seasoning
1 tsp White Cumin Seeds
2 Bay Leaves
480ml/16fl.oz. Hot Chicken Stock
12 Dates, stoned and halved
4 tbsp Whole Blanched Almonds
2 tbsp Honey
Salt

Instructions

1. Heat the oil until hot in a large flameproof casserole or saucepan add the onion, garlic, Ras el Hanout and Cumin Seeds and fry gently, stirring, for 15 minutes.

2. Add the bay leaves and stock and simmer, uncovered for 30 minutes until reduced by one 3rd.

3. Add the chicken mix well, cover and simmer for a further 1 hour, adding a little water or stock if necessary but not so much as to make the stock too runny.

4. Add the dates, almonds, honey and salt to taste, mix well and simmer for a further 15 minutes. Serve hot over couscous or rice.

Story of a drunken chicken

A Beer Marinated Chicken with home made Roasted Potatoes

Do you think I taned enough or I need more!!!!

Marinating the meat with beer is not something new in Lebanon, and there are many recipes which call for marinating the meat overnight in beer or wine. I used to prepare chicken pieces (thighs and breasts) and marinate them in beer for 24 hours, the next day I take them out into a baking dish and bake them in the oven and something grill them on a charcoal grill, they come out tender and juicy with lots of flavours.

What is new though is the chicken BBQ Beer Rack Stand (you can find it at any supermarket in the BBQ section of the store for 8-10 dollars)
You insert a can of beer in the rack and sit the chicken over the beer and you cook it either on the BBQ or even in the oven.

To me the time which takes the chicken to cook is not enough to develop the flavours or the juiciness I am after, so I tried my recipe using a Lebanese method with North American technology and the results was superb juicy tender chicken inside, and golden brown color outside.

Ingredients:
1 air chilled chicken
¼ cup BBQ Dry Rub (I do my own blend)
Can of beer (with mild flavour)

Lucky me I was in a beer bath for over 8 hours.

Preparation:
The day before, wash the chicken well and trim the extra fat. Put the chicken inside a freezer bag inside another deep bowl, empty a can of beer over it in the bag, and let the chicken marinate in the beer for overnight up to 12 hours, making sure you turn it around couple of times. Save your empty can you will need it for the second day.

After the bath, I have some makeup on and ready for the Tan

Here is the trick:
The second day, take the chicken out of the bag, and dry it well with paper towel, put it aside, then carefully empty the beer in the bag back in the can and insert it inside the BBQ stand. Prepare you dry rub, and sprinkle it generously all over the chicken and rubbing with your fingers making sure all is quoted, insert the chicken over the beer rack, and place the rack inside another tray to catch any juice. You can either BBQ on the grill or in a preheated oven at 350F for 90 minutes or until the meat thermometer register 180 degree.
The results are a juicy tender chicken with golden color, and you will not taste the flavour of the alcohol.