Wednesday, April 22, 2009

Blue Plate licked clean

So, how's this for good lookin' chicken??? MMMMMmmmm...

Here it is with a side of couscous (recipe to follow)
and a green salad with a sherry vinaigrette.

Dinner was a success, if you judge these things based on the amount of left-overs. The couscous was the perfect accompaniment to the Pollo al Ajillo.

Spanish cooking does use dried fruits and nuts in many dishes. So, I started the couscous by sauteing a minced shallot until it was soft. Then I added a handful each of slivered almond and chopped craisins. When the almonds were toasted I added a mixture of water and chicken stock. When it boiled I added couscous, shut off the heat and popped on the lid. Five minutes later it was fluffy and delicious.

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