It is nice to freelance into a recipe. I had a taste for spices from the Maghreb. I had a whole chicken, vegetables and all I could think was fusion. Yes, a chicken with the flavors from the Maghreb. The only vegetable missing was turnip but you cannot have everything in life.
Also, I used my my couscoussière which has been sitting in my pantry for years. Couscoussière or couscoussier is a steamer in which couscous is cooked. I use the French word for this utensil since couscous is now part of the French culinary repertoire. No worries if you do not have one, buy instant couscous. Continue Reading
I like rosemary, thyme and garlic. I have a special attraction to these flavors. This light dish his famous but few people have it in mind to cook.
No, it is not a lot of garlic. Garlic changes taste and aroma at all stages of cooking. In this case the garlic taste is mild, almost nutty but very fragrant without being overwhelming.
The dish is easy to assemble once you have all the ingredients at hand. The garlic needs no peeling
The finish dish has a rustic elegance which I really appreciate. I suggest to eat it with fettuccine pasta and garlic bread. Yes, more garlic. Continue Reading
I like oven roasted chicken. The oven is the perfect cooking medium for large crowds. Also, the front part of my garden has a large fragrant rosemary bush which has been, for years, at my service.
So, I have the most important elements for making roasted rosemary chicken. Continue Reading
It is a Latin dish and my favorite way to fry chicken. It is light and very tasty. I serve it with tostones.
- 1 medium chicken
- 250 ml lime juice
- 60 ml light ( regular) soy sauce
- 4 garlic cloves – minced
- 2 cups of flour
- crush black pepper and salt to taste ( remember that soy sauce is salty)
- Oil for frying.
Take your time preparing this dish. It is fantastic looking and an absolute crowd pleaser. If you do not want to use pork bacon then use beef bacon instead. Moist the beef bacon with a little oil as it usually has a very low-fat content. The recipe is for 4 portions.
- 4 chicken breast of the same size
- Dijon mustard
- Basil leaves
- 125 gr of mozzarella cheese
- 50 gr of yellow cheddar cheese
- 6 bacon strips or beef bacon
- Salt and pepper to taste