Skip to main content

Dinner with the Levy’s 4 . Barbecued Chicken with Salbitxada sauce and couscous salad.



First a confession, amongst all of the drinking and general jollity and the candle light I very nearly poisoned my lovely guests by not cooking the chicken all the way through.
Let this be a lesson to you … or two in fact:
Firstly don’t blindly believe what recipes say even when they are from a smiling Australian like Bill Granger… always check.
Secondly barbecues can be lethal when it comes to chicken.
Like all of Bills recipes this is very easy and I think its pretty tasty with lots of clever little touches. I have adapted the couscous slightly .. he uses peas …I have added the toms and the pomegranate seeds.
Overall the dish has a very nice summery Spanish vibe to it

Ingredients

1 x 1.5kg chicken (you could do this with chicken pieces if you prefer)

Marinade

4 garlic cloves roughly chopped
1 red chilli finely chopped
1 tsp coriander seeds
Sea salt
125ml extra virgin olive oil
1 tbsp sherry vinegar
2 tbsp lime juice
2 tbsp orange juice (freshly squeezed)
Freshly ground black pepper

Salbtixada Sauce pictured above

3 ripe tomatoes
1 roasted red pepper peeled and diced
30g blanched almonds toasted and roughly chopped
½ tsp chilli flakes
½ tsp paprika
3 garlic cloves crushed
1tsp finely grated lemon zest
2tbsp flat leaf parsley chopped
1tbsp sherry vinegar
125ml extra virgin olive oil
Salt and pepper

Cous Cous red pepper, cherry tomato and Olive Salad

225g cous cous
375ml chicken stock
Pinch saffron threads
8 cherry tomatoes - seeds squeezed out and chopped into 4
1 red pepper, cored, deseeded and diced
2 tablespoons of pomegranate seeds
100g green olives pitted and chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp sherry vinegar
Salt and pepper
2 handfuls flat-leaf parsley, chopped

Chicken

Remove the backbone from the chicken by cutting either side of the bone. Flatten out with the palm of your hand, then slash the chicken in a few places on each side. Place in a dish, cover and set aside in the fridge.

For the marinade, pound the garlic, chilli, coriander seeds and 1 tsp salt to a paste.
Transfer to a bowl and heat the olive oil in a small pan, then pour over the paste.
Add the sherry vinegar and lime and orange juices and whisk to combine. Season with pepper.
Pour half over the chicken and marinade in the fridge for 1 hour. (save the rest for your next bbq)
Heat a barbecue to a high heat. Place the chicken cut-side down on the rack, close the lid and cook for 30 minutes until the chicken is cooked through. (or cook, skin-side up in oven at 220c for 30 mins)
Serve with the salbitxada sauce and cous cous.

Salbtixada Sauce

Halve, core, deseed and finely dice the tomatoes.
Place in a bowl with all the other ingredients.
Heat the olive oil in a pan and pour over the tomato mixture.
Pulse to a chunky texture in a food processor if you like.
This will last in a fridge for a couple of days.

Cous Cous Pepper tomato and Olive Salad

Put the cous cous in a large heat proof bowl.
Bring the stock and saffron to the boil in a pan, pour over the cous cous, cover and leave to stand for 5 minutes.
Make a dressing from the oil, lemon juice, orange juice and vinegar.
Fluff up the cous cous with a fork and stir through the red pepper, tomatoes and olives.
Add the dressing stir through and leave for 30 mins.
Season stir through the parsley and serve
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Cooking Polpo .... Pork and fennel polpette with tomato sauce ... thats meatballs to you and I

Another recipe from the Polpo cookbook. I was inspired to cook this by fellow food fanatic Will Saunders. Its a really, really....i'll say it again....really, easy recipe. Theres a bit of love required to make the tomato sauce but the polpette are a breeze and the combination of fennel and pork tastes great and just a little bit unusual. This made enough for a meal for Martha, Joe and I. A 'food parcel' for Joe to take home and a snack for Lisa when she returned from her screen priniting sojourn in Margate. So it would be plenty for six particularly if you paired it with some pasta or other veg. We had it with a fennel, green bean and rocket salad from the same book. The sauce (makes 1.5 litres) ingredients 100ml extra virgin olive oil 1 white onion, finely sliced 1 garlic clove, chopped 1/2 tbsp salt 1/4 tsp pepper Small pinch chilli flakes 750g fresh tomatoes 3 x 400g tins chopped tomatoes (try and get really nice ones, defo worth it here...
Post a Comment
Read more