Oven baked chicken with couscous

Category: Meat dishes
Oven baked chicken with couscous

Ingredients

chicken carcass 1500-1600 grams
Marinade brine for 1 liter of water
water 1 liter
salt 100g
sugar 1 tbsp. the spoon
vinegar 6% (apple or wine) 60 milliliters
Bay leaf 1-2 pieces
allspice peas 3-4 pieces
carnation option 1-2 buds
Marinade
mustard ready-made 1 tbsp. the spoon
spices for grilled chicken 2 tsp
ground black pepper 1/2 tsp
Filling
couscous 100g
boiling water 210 gram
raisins 30 grams
butter 15-20 grams
salt taste
----------- ------
sour cream or mayonnaise 1 tbsp. the spoon

Cooking method

  • Oven baked chicken with couscousBoil water with bay leaf, salt, sugar and other spices. Cool down. Add vinegar. Wash the chicken and put in a cold marinade for at least 12 hours. I had it for two days.
  • Oven baked chicken with couscousRemove the chicken from the marinade, dry it. Mix spices with mustard and coat the carcass with them. Leave for at least 2 hours at room temperature to nourish the chicken with spices and warm up.
  • Oven baked chicken with couscous
  • Oven baked chicken with couscous
  • Oven baked chicken with couscousPour boiling water over couscous with raisins, cover and leave for 5-7 minutes. Add butter, stir.
  • Oven baked chicken with couscous
  • Oven baked chicken with couscousStuff the chicken tightly with couscous. Sew up the abdomen or chop off with a toothpick.
  • Oven baked chicken with couscousPut the chicken on a baking sheet, put foil on the tips of the wings. Send to an oven preheated to 200 degrees.
  • Oven baked chicken with couscousAfter 30 minutes, take out the chicken, brush with mayonnaise or sour cream. Reduce the temperature in the oven to 150 degrees. Put the chicken back and bring it until tender at this temperature. About another hour. If the chicken starts to burn badly, cover it with foil.
  • Remove the chicken from the oven, cover with foil and leave to mature for an hour. Chop and serve. Our couscous garnish.
  • Oven baked chicken with couscous
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

I cooked a chicken for my husband's DR. Delicious. I don't like unsalted meat, I like it to be salty. All this is here. If you don’t love it the way I do, then don’t keep the chicken in the marinade for more than 12 hours. Recommend!

Albina
Angela, an interesting marinade with vinegar. I will have to try your version of cooking chicken, the more laid out in a master class 🔗
ang-kay
Albina, try it. If you love, then you can grease with garlic at the end)
Albina
Angela, usually in my marinade there was garlic, lemon, bay leaf, pepper in a pot, salt.
ang-kay
So, in principle, there is no difference. Lemon juice or vinegar. The difference is in quantity.
Admin
Quote: ang-kay

So, in principle, there is no difference. Lemon juice or vinegar. The difference is in quantity.

And I can feel the difference between lemon juice, lime juice and vinegar. For the marinade, for me, grape vinegar is preferable, it has a richer and more "tasty" taste - sorry for the tautology
Lemon juice just tastes sour, sometimes even spicy. Even lime is sometimes better.

Well these are my tastes
ang-kay
I, Tanya, not such a gourmet)
Trishka
Nice and tasty, but as always, thank you, took it in!
Sveta * lana
ang-kay, Angela, thanks for the interesting idea !!! 🌷🌷🌷Uniquely bookmarked and permanently👍👍👍
ang-kay
Ksyusha, Svetlana, Thank you. Hope you like it too)
Tanyush @ ka
ang-kay, Angela is an interesting recipe, I'll try, just couscous is in the bins,
ang-kay
Tanyush, thanks) I will be glad if you like it)
Tumanchik
Angelawhat a funky chicken! gold straight! very beautiful! thanks for the recipe!
ang-kay
Irishkina, to health)

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