Lemon and Mint Chicken with Couscous Tabouleh photo by Skyler Burt
Today I had a hankering to photograph some Arabic food, I live in Oman,I guess I should have a little taste every so often as well. I tried this lemon and mint chicken recipe floating around. Lemon and mint juice is one of the most popular drinks here, next to Mountain Dew, of course. So why not marinade chicken with it, the lemon and mint I mean, not the Dew that would be disgusting! Couscous and tabouleh are classic staples of Arabic cuisine and come with just about anything ordered. Mixing them up seems like a no-brainer, a few minutes after my plate hits the table everything tends to end up in a pile anyways. I’ll be trying to shoot more and more local dishes so I think this type of post will become a regular thing here. Stay tuned and hey stop by Yellow Street Photo’s website to see some more great photos!
Heres the Recipe:
Serves 4
For the chicken
1 kg boneless/skinless chicken breast chopped into pieces
2 cloves of garlic razor blade thin
½ cup lemon juice
2 tbs extra virgin olive oil
½ cup mint leaves chopped very fine
1 tbs white sugar
Combine garlic, lemon juice, olive oil, mint and sugar in a medium bowl. Place chicken in and mix, then put them on wooden or metal skewers. Best if grilled!
For the Couscous Tabouleh
1-cup chicken stock
1-cup couscous
1 cup of flat-leaf parsley chopped
1/2-cup of mint leaves chopped
2 green onions with the stalks trimmed and sliced thinly
A hand full of cherry tomatoes sliced in half
Juice of one lemon
Bring chicken stock to a boil. Take the saucepan off the heat and add in the couscous to the stock. Put a lid on it and set it aside for 5 minutes or so. Push around the couscous to fluff it up then empty it into a large mixing bowl. Place the mint, onions, parsley, and lemon juice with a few tsp of olive oil into the mixing bowl and stir together. Add a little salt and pepper and serve topped with the cherry tomatoes and grilled chicken.
Enjoy!
Posted on March 18, 2011 by Yellow Street Photos
0