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Shoua - Chicken stuffed with the soft couscous |
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Make-ready time:10 min.
Time of cooking: 1 hour
Cost: reasonable
Difficulty: relatively easy Ingredients 4 people 1 chicken from 1,5 to 2 kg
500 ml of couscous already cooked
2 C with dry grape S.
1 + 3 C with chopped nut S.
2 C with melted butter S.
1 C with honey S.
some pinches of cinnamon, curcuma
1 pinch of ginger and powder clove
1 pinch of cumin
3 C with oil S.
salt and pepper |
Preparation - to empty the poultry; to pepper and salt the interior;
- to make the joke with all the other ingredients (except the butter oil and only one C); to mix well; to stuff the poultry; to attach (to attach);
- to put the poultry in a bain-marie *; to pour water so that it arrives to 2 or 3 cm of the higher part - i.e. it does not touch chicken; and to carry to boiling; to close hermetically;; to reduce fire to average temperature and to leave mijoter with cover during 45 min. or until the chicken either cooked - to bore with a skewer a thigh; the juice which is resulted from this must be yellow pale; if it is rosy, to continue cooking 10 min.;
- to withdraw;
- in a po�lon, to make heat the oil and 3 C of butter; to make gild chicken on all sides; to be useful at once.
* If you do not have a bain-marie - you can reverse a bowl in the content of the pan smaller than the diameter of the latter (the vapor must be able to escape around) and being able to resist heat;
- to put chicken in a plate or a container out of aluminium or pyrex on the reversed bowl... and the lathe is played!
- one can replace the bowl reversed by a daisy.
Raising of the plate - to divide the poulard one in 4;
- to pour a little sauce in each plate; to deposit the piece of poulard;
- to furnish with a ball with rice, a spoonful of joke and small vegetables
- to pour the sauce balance in a saucer and to be useful.
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