Lebanese Street roast chicken with
whiskers right
first off couscous now I’m gonna get a
little bit of water in our boiling water
probably about a cup full bit of chicken
stock cover the couscous in some
countries like Morocco they like to cook
the couscous for about two to three
hours and you’re thinking what why I
just put it in here and you just leave
it when it’s all the water evaporate
that’s it it’s ready well that’s not
right man
I’m going to roast it inside the chicken
for about an hour and a half big human
bit coriander bit salt and pepper sumac
is definitely something they’ll use in
Lebanese cooking it’s like a really
acidic paprika from Lebanon it’s fiery
its St is smoky already it’s looking
middle-eastern pop that on top and put
it to one side about 10 minutes that
needs to just steam in its own heat and
that’ll be ready to rock and roll
now next thing chickpeas pop them in
drain all the water out okay so with
these they’re quite bland so you really
do need to give them loads of flavor
right so I’m gonna inject a little bit
of olive oil in there
works really well don’t be sure on the
other ball it’s a really good view then
we got a little bit of tarragon where
it’s fantastic with chicken and then
obviously we have to put a bit of fresh
coriander in there because it always
springs up when you’re doing
middle-eastern food that’s a salad salt
and pepper
again this use a little bit of sumac in
there look at the colors of that bit
lemon zest just to bring out that lovely
flavor of the couscous if you’ve got an
unwashed
lemon they’re the best tea lemon give me
some of that
don’t be bit up
voila Thrun in I’m really sorry about
get so excited because it smells
fantastic and those are the taste good
too so look beer the old coriander bit
extruding that window all right it’s
good don’t worry it’s Jamie Oliver’s
window but we’re mates so he’ll forgive
me for it if the chicken tastes good
right we’ll need a bit of spinach baby
spinach is even better chop it up
roughly that’s a matter of street food
I’m gonna use another lemon don’t worry
I’m not gonna kick it just need the
juice
this is called yo one two frite it so
you do one two three four
a tablespoon one half for a teaspoon
once that’s mixed up nicely like that
and get your couscous let’s pop that in
with the chickpeas as you can see is
almost doubled in size
it’s fluffed up mix it all up together
beautiful which have a little taste my
family uses water instead of chicken
stock you won’t have got that death
flavor always do it
onto the chicken it’s a beautiful
free-range chicken all the giblets are
out this stuff it you don’t want to put
too much in there because you need a
little bit of air just so I can cook
otherwise it’s going to be just a big
massive ball get your lemon pop him in
there like that now I’m gonna put the
sumac on first then the oil that’s done
olive oil goes on now rub it in this is
where you can practice a bit of
massaging this chicken is getting so
much love it’s got a lot of tension
there as well feel it I’m not right
there you don’t have salt on it it won’t
crisp on it lemon zest why not begin
we’re going to wage the otherwise
look at that beautiful smelling good
it’s looking good
wait what it tastes good I want to get
that about 180 for about an hour and a
half back in a second now you can meet
my bird all right
one-nil the chicken look there is
Aronoff dreams I made look at that just
got rest at the ten minutes now oh yeah
Bing
ten minutes is up the chicken is rested
that’s been Unitas rested all the juices
come out it’s relaxed so we really easy
to slice now Wow so that’s cook
technically in a chicken oven you know
so it’s got a lot more flavor it’s a lot
softer really fluffy really good that is
lush look how juicy
I’m gonna serve this up with my common
veg coleslaw which are made in another
video click the link and get the recipe
it’s quite clever that innit a few
little sprig of tarragon good for
digestion let’s have a little taste of
this look delicious no doubt a chicken
falling off the bone mmm
delightful seriously Gilda Jamie’s food
Tube channel subscribe you have to do it
right now in the top corner you’ll never
know what it tastes like you want to be
in my kitchen
you gotta get a subscription now oh I’m
gonna make another epi if you want to
see more these wicked Street food
recipes click on these links now you’d
be crazy not to see what under craze
everything yeah I’m even subscribing
it’s free
whiskers right
first off couscous now I’m gonna get a
little bit of water in our boiling water
probably about a cup full bit of chicken
stock cover the couscous in some
countries like Morocco they like to cook
the couscous for about two to three
hours and you’re thinking what why I
just put it in here and you just leave
it when it’s all the water evaporate
that’s it it’s ready well that’s not
right man
I’m going to roast it inside the chicken
for about an hour and a half big human
bit coriander bit salt and pepper sumac
is definitely something they’ll use in
Lebanese cooking it’s like a really
acidic paprika from Lebanon it’s fiery
its St is smoky already it’s looking
middle-eastern pop that on top and put
it to one side about 10 minutes that
needs to just steam in its own heat and
that’ll be ready to rock and roll
now next thing chickpeas pop them in
drain all the water out okay so with
these they’re quite bland so you really
do need to give them loads of flavor
right so I’m gonna inject a little bit
of olive oil in there
works really well don’t be sure on the
other ball it’s a really good view then
we got a little bit of tarragon where
it’s fantastic with chicken and then
obviously we have to put a bit of fresh
coriander in there because it always
springs up when you’re doing
middle-eastern food that’s a salad salt
and pepper
again this use a little bit of sumac in
there look at the colors of that bit
lemon zest just to bring out that lovely
flavor of the couscous if you’ve got an
unwashed
lemon they’re the best tea lemon give me
some of that
don’t be bit up
voila Thrun in I’m really sorry about
get so excited because it smells
fantastic and those are the taste good
too so look beer the old coriander bit
extruding that window all right it’s
good don’t worry it’s Jamie Oliver’s
window but we’re mates so he’ll forgive
me for it if the chicken tastes good
right we’ll need a bit of spinach baby
spinach is even better chop it up
roughly that’s a matter of street food
I’m gonna use another lemon don’t worry
I’m not gonna kick it just need the
juice
this is called yo one two frite it so
you do one two three four
a tablespoon one half for a teaspoon
once that’s mixed up nicely like that
and get your couscous let’s pop that in
with the chickpeas as you can see is
almost doubled in size
it’s fluffed up mix it all up together
beautiful which have a little taste my
family uses water instead of chicken
stock you won’t have got that death
flavor always do it
onto the chicken it’s a beautiful
free-range chicken all the giblets are
out this stuff it you don’t want to put
too much in there because you need a
little bit of air just so I can cook
otherwise it’s going to be just a big
massive ball get your lemon pop him in
there like that now I’m gonna put the
sumac on first then the oil that’s done
olive oil goes on now rub it in this is
where you can practice a bit of
massaging this chicken is getting so
much love it’s got a lot of tension
there as well feel it I’m not right
there you don’t have salt on it it won’t
crisp on it lemon zest why not begin
we’re going to wage the otherwise
look at that beautiful smelling good
it’s looking good
wait what it tastes good I want to get
that about 180 for about an hour and a
half back in a second now you can meet
my bird all right
one-nil the chicken look there is
Aronoff dreams I made look at that just
got rest at the ten minutes now oh yeah
Bing
ten minutes is up the chicken is rested
that’s been Unitas rested all the juices
come out it’s relaxed so we really easy
to slice now Wow so that’s cook
technically in a chicken oven you know
so it’s got a lot more flavor it’s a lot
softer really fluffy really good that is
lush look how juicy
I’m gonna serve this up with my common
veg coleslaw which are made in another
video click the link and get the recipe
it’s quite clever that innit a few
little sprig of tarragon good for
digestion let’s have a little taste of
this look delicious no doubt a chicken
falling off the bone mmm
delightful seriously Gilda Jamie’s food
Tube channel subscribe you have to do it
right now in the top corner you’ll never
know what it tastes like you want to be
in my kitchen
you gotta get a subscription now oh I’m
gonna make another epi if you want to
see more these wicked Street food
recipes click on these links now you’d
be crazy not to see what under craze
everything yeah I’m even subscribing
it’s free
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