Best 2 Yvonne Maffeis Roast Chicken With Couscous Dates And Buttered Almonds Recipes
Yvonne Maffei's Roast Chicken with Couscous, Dates, and Buttered Almonds is a flavorful and impressive dish perfect for a special occasion or a weeknight dinner. The succulent chicken is roasted to perfection and served atop a bed of fluffy couscous, sweet dates, and crunchy buttered almonds. The dish is complemented by a vibrant and refreshing citrus dressing, adding a delightful balance of flavors.
In addition to the main recipe, the article also includes several complementary recipes to enhance the dining experience. These include a recipe for a flavorful date and almond stuffing, providing an extra layer of flavor and texture to the chicken. A step-by-step guide to preparing homemade couscous ensures that the couscous is cooked to perfection and complements the chicken and other ingredients. Additionally, the article offers a recipe for a zesty citrus dressing, adding a refreshing touch to the dish.
YVONNE MAFFEI'S DATES WITH CREAM AND CHOPPED PISTACHIOS
Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.
Provided by Julia Moskin
Categories quick, snack, dessert
Time 20m
Yield 6 to 12 servings
Number Of Ingredients 5
Steps:
- Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
- Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
- When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.
BOBBY FLAY'S CHICKEN WITH ROQUEFORT
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Provided by Jeff Gordinier
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram
Tips:
- Choose the right chicken: For this recipe, a whole chicken is roasted, so it's best to choose one that is free-range and organic. This will ensure that the chicken is of good quality and has a rich flavor.
- Prepare the chicken properly: Before roasting, make sure to rinse the chicken inside and out and pat it dry. This will help the skin crisp up and prevent the chicken from becoming soggy.
- Season the chicken generously: The chicken is seasoned with a mixture of salt, pepper, garlic powder, and paprika. Be sure to rub the seasonings all over the chicken, including the inside cavity.
- Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook through evenly. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful. Let the chicken rest for at least 10 minutes before carving.
- Make the couscous according to the package directions: The couscous is a simple side dish that is made with boiling water and a little bit of salt. Be sure to follow the package directions carefully to ensure that the couscous cooks properly.
- Toast the almonds: Toasting the almonds will bring out their flavor and make them more crunchy. Toast the almonds in a skillet over medium heat for 5-7 minutes, or until they are golden brown.
Conclusion:
This roast chicken with couscous, dates, and buttered almonds is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted to perfection and the couscous is fluffy and flavorful. The dates and almonds add a touch of sweetness and crunch that makes this dish irresistible. This recipe is sure to become a favorite in your household.
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