Kota Piperato & Spicy Chicken

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CHICKEN

1 CHICKEN BUTTERFLIED OR 4-5 MARYLANDS • 1 CUP PARSLEY • 3 CLOVES GARLIC • 3 SMALL CHILLIES • 2 TSP. PAPRIKA • ZEST & JUICE OF 1 LEMON • 1 TBLSP. SALT • 1/2 TBLSP. PEPPER • 1 TBLSP. OLIVE OIL

COUSCOUS

1 CUP COUSCOUS • 1 CUP CHICKEN STOCK • 1/2 SPANISH ONION CHOPPED • 1/2 TEASPOON EACH OF CUMIN, CARDAMOM, CORIANDER (ground) • CHOPPED MINT • ZEST OF A LEMON • 1 TBLSP OLIVE OIL • 1/2 CUP RAISINS (optional) • 1 CUP ROASTED DICED PUMPKIN

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Chicken

• Combine all ingredients in a food processor
• Coat chicken with marinade overnight
• Cook chicken covered, on heated grill plate (or barbeque) over medium heat for about 40 min or when cooked through (if using souvla or rotisserie style, cook over hot coals as I have done here, piercing through the leg & thigh of the Maryland to secure in place
• After 40 mins check it is ready by piercing the thigh. If the juices run clear, it is done
• Serve on a platter with couscous and Greek Salad

Couscous

• In a small pot sauté chopped Spanish onion in oil, add spices, stirring constantly. Add lemon zest, and chicken stock– then bring to the boil
• Turn off heat and couscous, stir and place the lid on the saucepan, When the liquid has been soaked up, fluff with a fork, add chopped mint, pumpkin and raisins if desired

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