Have you heard of a shish kawook chook?I had not heard of this delicacy until I hit up the Ramsgate Foodie Markets and purchased one from the Free Range Butcher. Now, despite the common flavours of garlic and lemon being shared in the Lebanese-style Shish Tawook, spices and flavourings may vary quite a lot. The chook that I picked up says it is seasoned with dried oregano, black pepper, allspice, cardamom, olive oil, salt, garlic and tomato paste. And it was totally devoured when we had guests for dinner the other night!
I baked my chicken for 40 minutes at 180 degrees and the skin was super crispy and delicious. I baked my chicken on top of pieces of pumpkin tossed in a little olive oil and salt, which also took on the flavours of the chicken.
I loved that the chicken is butterflied and boneless, so I simply needed to pop it onto a board, slice through it a few times {to make some more managable pieces} and allow everyone to serve themselves.
I served the baked chicken and pumpkin with a delicious cous cous salad and flatbreads.
COUS COUS SALAD
2 cups of cous cous
4 cups of chicken stock
1 red chilli
1/2 bunch of mint
1/2 bunch of parsley
1/2 a red onion
3 cucumbers
1 lemon
1 clove of garlic
1/4 cup of olive oil
100 grams of fetta
salt and pepper
Bring your chicken stock and sliced chili to the boil. Add the cous cous, remove the pot from the heat and cover with a lid. Allow to cook whilst you prepare your remaining salad ingredients.
Shred the mint and parsley, finely dice the red onion, cut the cucumbers in half length-ways and then slice, juice the lemon, mince the garlic and crumble the fetta.
Whisk the lemon juice, olive oil, garlic and seasoning together. Fluff the cous cous with a fork and then pour into a large bowl. Add the remaining salad ingredients, pour over the dressing and toss.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
