music intro
Lebanese street roast chicken with
couscous right first off couscous
now i'm going to get a little bit of water in here 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 your'e thinking what i thought i just put it in here
and just leave it
when all the water evaporates that's it its ready
well that's not right man i'm going to roast it inside the chicken for about
an hour and a half
bit of cumin
bit of coriander
a bit of salt and pepper sumac
is definitely something they would use
in lebanese cooking
it's like a really acidic
paprika
from Lebanon its fiery its zesty its smokey
already its looking
middle-eastern
pop that on top
and put it to one side ten minutes that needs to just steam in its own heat and that will be
ready to rock and roll now next thing chick peas pop that in drain all the water out
so with these their quite bland so you really do need to give them
loads of flavour so i'm going to injects a little bit of olive oil in there
works really well don't be shy on the olive oil its really good for you
then we have got a bit of taragon its fantastic with chicken
and then obviously we have to put a bit of
fresh coriander in there because it always springs up when you are doing middle eastern food
that's a salad
salt
some pepper
again lets use a little bit of the old sumak in there look at the colours in there
a bit of lemon zest just to bring out
that lovely flavour of the couscous if you have got an un waxed lemon there the
best
get your lemon give it some of that
wallop
i'm really sorry but i'm getting so excited
cos it smells
fantastic i know its going to taste good too so look
a bit of the old coriander bit of cumin is that
window alright? its good its Jamie Oliver's window
so he'll forgive you for it if the chicken tastes good we need a bit of spinach
baby spinach is even better chop it up roughly doesn't matter its street food
i'm going to use another lemon don't worry i'm not going to kick it
just need the juice
this is called the old one two three tip so you do one
two three for a
tablespoon
one half
once that;s mixed up nicely like that
now get you're couscous
lets pop that in with
the chick peas
as you can see its almost
doubled in size its fluffed up
mix it all up together
beautiful lets have a little taste
if ii was to use water
instead of chicken stock
you wouldn't have got that depth of flavour always do it on to the
chicken
beautiful free range chicken all the chick bits our out
lets stuff it
you don't want to put too much int here because
you need a little bit of air
just so it can cook otherwise its just going to be a big
massive ball get you're
lemon
pop them in their like that
now i'm going to put the sumak 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 its got a lot of tension there as well
you can feel it its got a knot right there
if you don't have salt on it
it wont crisp up
a bit of lemon zest why not you're going to waste it otherwise look at that beautiful
smells
its smelling good its looking good
well its going to taste good i want to get that about 180
for about an hour and a half back in a sec
now you can meet my bird alright
one nill to chicken look
there it is
dream s are made look at that
just got to rest it for ten minutes now
oh yeah
bing ten minutes is up
the chicken is rested
how do you know its been rested all the juice will come out its relaxed
really easy to slice now wow
so that cooked
technically
in a chicken oven
you know so its got a lot more flavor
its a lot softer
really fluffy really good
that's going to be lush look at the juices
i'm going to serve this up with my common veg coleslaw which i made in another
video
click the link
and get the recipe
its quite clever that innit? two little sprigs of tarragon
good for digestion
lets have a little taste of this look
delicious look at that chicken
falling of the bone mmm delightful seriously get on to
Jamie's food tube channel to subscribe you have to do it write now in the top corner
you'll
never know what it tastes like
you want to be in my kitchen you've got to get a subscription
subscription now oh im going to
make another recipe
if you want to see more of these wicked street food recipes
click on these links now
you'd be crazy not to
see what i done there
i'm even subscribing its free