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Chicken with dried fruit couscous

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Chicken with dried fruit couscous

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

6 servings

DeliRec

@delirec
  • Ingredients
  • Recipe
  • Whole chicken2 kg
  • Chicken: lemon6 unit(s)
  • Chicken: garlic6 unit(s)
  • Chicken: onion5 unit(s)
  • Chicken: olive oil2 tablespoon
  • Chicken: salt1 dessert spoon
  • Chicken: pepper to taste
  • Chicken: sugar1 teaspoon
  • Chicken: thyme10 unit(s)
  • Couscous (wheat semolina or Moroccan couscous)300 g
  • Couscous: dried apricots100 g
  • Couscous: dates100 g
  • Couscous: raisin100 g
  • Couscous: roasted almonds100 g
  • Couscous: vegetable broth500 ml
  • Couscous: parsley to taste
  • Broth: carrot1 unit(s)
  • Broth: onion1 unit(s)
  • Broth: celery1 unit(s)
  • Broth: bay leaf1 unit(s)
  • Broth: rosemary1 unit(s)
  • Broth: thyme5 unit(s)
  • Broth: black peppercorns10 unit(s)
  • Broth: salt to taste
  1. Clean the chicken well and season with salt and pepper all over the surface and inside. Insert a whole lemon and a few sprigs of thyme into the chicken cavity and tie the legs with twine. Let rest for at least 30 minutes.
  2. Line the bottom of a clay pot with the sliced onion and season with a pinch of salt and pepper. Place the chicken in the pan with the breast side facing up. Add the minced garlic around the chicken. Water everything with the juice of the lemons, olive oil and the remaining thyme sprigs.
  3. Place the uncovered pan, together with the lid, in the cold oven. When you reach a temperature of 230° count 20 minutes and carefully cover the pan. Reduce the temperature to 180° and bake for 70 minutes.
  4. While the chicken is roasting, take the diced vegetables from the broth to a pan and cover with 700 ml of water. Stir in herbs and spices and cook over medium heat for 30 minutes.
  5. In a deep container add the wheat semolina and the dried fruits. Strain the broth and while it is still hot pour over the mixture. Cover the container and set aside for at least 15 minutes.
  6. Remove the pan from the oven, remove the chicken from the pan and separate the thighs, thighs and breasts. Cut the breasts into smaller pieces.
  7. With a fork, stir the couscous to make it very loose, serve it in the center of a platter and incorporate the chicken pieces around it. Finish with whole fruit, toasted almonds and garnish with fresh parsley.
  8. Take the sauce to serve the part.
  9. DeliRec in partnership with Chef Bruno Gandelman

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