December 24, 2010

Cooking with the Flying Carpet

I had the great priviledge of cooking with Maria Souktourri of the Flying Carpet in their home in Austin last night.  I'll update the blog with the full story later, but wanted to post the video and recipe while it's hot.

Short lil minute and a half video on how we cooked the dish.

Moroccan Lemon Butter & Olive Chicken w/ French Fries

1 whole large Chicken - washed and dried skin on

In a bowl combine:
  • 1/2 cup olive oil
  • 1 stalk cilantro finely chopped
  • 1 med. onion finely chopped
  • 3 sm garlic cloves finely chopped
  • 1/2 tsp. ginger
  • 2 tsp. paprika
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 2 tsp Fine Sea Salt
  • 1 tsp Coarse Black Pepper
  • Juice of one med-large lemon
  • 1/2 stick of salted butter slightly softened
Mix ingredients together making a paste. Cover chicken with paste outside and inside the skin.  Insert lemon halves used for their juice inside the chicken

Cook at 350 for 1 1/12 hours or until done.  Every 20-30 baste chicken in it's own juices with a spoon

Add 1 1/2 c. green olives (no brine) to the chicken the last 10-15 min. of cook time.  Olives will fall to the sides and into the chicken's juices- this is what you want.

This chicken is often served with a cucumber/tomato salad, french fries & bread to sop up the sauce.

Much love,

the Souktouri Family