Thursday, July 27, 2006
Stuffed Chicken with Blueberry Sauce
Stuffing: cooked couscous mixed with bits of dried cranberries, sour cherries, raisins or other dried fruits, toasted almonds slivers, sprinkle of dill, paprika, cumin, parsley, salt & pepper.
Chicken/Fowls: Clean chicken by rubbing with salt then rinsing off. Make incision from the rear cavity of the chicken and work in to separate meat from the bones without damaging the skin. Should end up with a chicken completely intact minus bones.
Stuff the couscous into the chicken and sew up with threat and kitchen needle. Rub mixture of honey, tumeric, paprika. Roast for about 30 minutes marinating every 5-10 minutes. Cut the chicken in medallion slices. Remove drippings and glace pan with dry white wine. Pan fry shallots in butter and oil, add the dripping & wine, burn off the alcohol. Add in the blueberries and cook for about 1-2 minutes before removing and pouring on medallions. Serve with julienned cucumber in yoghurt garlic and dill.
Chicken/Fowls: Clean chicken by rubbing with salt then rinsing off. Make incision from the rear cavity of the chicken and work in to separate meat from the bones without damaging the skin. Should end up with a chicken completely intact minus bones.
Stuff the couscous into the chicken and sew up with threat and kitchen needle. Rub mixture of honey, tumeric, paprika. Roast for about 30 minutes marinating every 5-10 minutes. Cut the chicken in medallion slices. Remove drippings and glace pan with dry white wine. Pan fry shallots in butter and oil, add the dripping & wine, burn off the alcohol. Add in the blueberries and cook for about 1-2 minutes before removing and pouring on medallions. Serve with julienned cucumber in yoghurt garlic and dill.
