Brazil

Whole chicken

Chicken: lemon

Chicken: garlic

Chicken: onion

Chicken: olive oil

Chicken: salt

Chicken: pepper

Chicken: sugar

Chicken: thyme

Couscous (wheat semolina or Moroccan couscous)

Couscous: dried apricots

Couscous: dates

Couscous: raisin

Couscous: roasted almonds

Couscous: vegetable broth

Couscous: parsley

Broth: carrot

Broth: onion

Broth: celery

Broth: bay leaf

Broth: rosemary

Broth: thyme

Broth: black peppercorns

Broth: salt

Chicken with dried fruit couscous

Limpe bem o frango e tempere com sal e pimenta toda a superfície e internamente. Introduza um limão inteiro e alguns ramos de tomilho na cavidade do frango e amarre as pernas com barbante. Deixe descansar por pelo menos 30 minutos.

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.

Forre o fundo de uma panela de barro com a cebola fatiada e temperada com uma pitada de sal e pimenta. Coloque o frango na panela com o lado do peito virado para cima. Adicione o alho picado no entorno do frango. Regue tudo com o suco dos limões, azeite de oliva e os ramos de tomilho restantes. 

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.

Leve a panela destampada, junto com a tampa, ao forno frio. Quando chegar a uma temperatura de 230° conte 20 minutos e com cuidado, tampe a panela. Reduza a temperatura para 180° e asse por 70 minutos.

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.

Enquanto o frango assa, leve os vegetais do caldo em cubos para uma panela e cubra com 700 ml de água. Junte as ervas e temperos e cozinhe em fogo médio por 30 minutos. 

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.

Em um recipiente fundo junte a sêmola de trigo e as frutas secas. Coe o caldo e enquanto ainda estiver quente despeje sobre a mistura. Tampe o recipiente e reserve, por pelo menos, 15 minutos.

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.

Retire a panela do forno, retire o frango de panela e separe coxas, sobrecoxas e peitos. Corte os peitos em pedaços menores. 

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.

Com um garfo mexa o cuscuz para ficar bem soltinho, sirva no centro de uma travessa e incorpore em volta os pedaços de frango. Finalize com as frutas inteiras, amêndoas torradas e decore com a salsinha fresca.

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.

DeliRec em parceria com o chefe Bruno Gandelman 

DeliRec in partnership with Chef Bruno Gandelman

Chicken with dried fruit couscous

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