I got an email from one of my friends with this picture for a lemon breast chicken that looked really good. I thought I would share it with others who are forced into the kitchen several times a week. Cooking could turn into fun art too!! Here it is:
Ingredients:
-1 whole chicken (weight is dependant on how many servings are required)
-1 large lemon, cut into halves. (The size of the lemon will detriment the size of the finished products...just like breast implants!)
-Spring of rosemary
-Salt and pepper to taste
-Butter or olive oil, whichever you prefer
Heat oven to 350 degrees F.
Rub butter or oil over the skin of the chicken until it is completely coated .Take a knife and gently separate the skin from the breast meat; Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast. Season skin of chicken to your preference, place sprig of rosemary into the chicken. Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.
If you've followed these steps correctly, your chicken should look like the one in the picture. I still have to make mine and I hope it comes out the same way this one did!! it should look very cute- or should I say sexy- sitting there on the dinner table!
Bon Appetit!
كميه تكفي ل 4 أشخاص المقادير: 12 حبة كوسا متوسطة الحجم (1 كيلو)- 1 كوب رز مصري للحشي- بصله متوسطه الحجم مقطعه- نصف ضمة بقدونس مقطعه ناعم- اربع ملاعق كبيره زيت طبخ- ملح, فلفل أسود و بهار- لصلصة البندوره: علبة كبيره معجون البندوره , تخلط مع الماء حتى تصبح كافيه لتغطية الكوسا ألتحضير: أنقري ألكوسا و فرّعيه من اللب, أغسليه و صفيه. أغسلي الرز و اخلطيه مع الزيت, البصل والبقدونس و الملح و البهارات. أحشي حبات الكوسا بخلطة الرز. أتركي فراغ في الكوسا للسماح للرز بالتضاعف في الحجم. ضعي الكوسا في القدر و اضيفي صلصة البندوره اليه. غطي القدرو اغليه على نار عاليه ثم على نار متوسطه حتى ينضج الكوسا و الرز لمدة 45-55 دقيقه. أرفعي الكوسا في صحن التقديم. اسكبي المرقه في صحن غميق. قدميه ساخنا و صحتين و عافيه.
This is a vegetarian recipe, but you might add to the stuffing about half or less of ground beef or lamb, whatever suits your taste.
Ingredients:
Stuffed Zucchinis or Stuffed Squash. Kusa Ma7shi: One Dozen Zucchinis (or as much as you need to cook, make sure to modify the other ingredients too according to amounts)
Stuffing:
One Cup uncooked short grain Rice (Egyptian rice) wash and drain.
Couple of diced tomatoes
One large chopped Onions Finely chopped parsley
Cooking oil
Allspice , salt and pepper to taste
Sauce: One large can of tomato paste, 16 ounces, diluted with enough water to cover the zucchinis, add salt and pepper to taste.
Instructions:
1.Core zucchini to make shells about 1/4-inch thick; be careful not to pierce. Rinse in cold water and drain. 2. In large bowl, mix rice, diced tomatoes, chopped onions, parsley, oil, allspice, salt and pepper.
3. Stuff zucchinis, leaving about 1 inch at top for rice to expand. 4. Place zucchinis in a deep pot, try placing them with open ends up. 5. Add diluted tomato paste, make sure the zucchinis are covered with the sauce. 6. Cover pot tightly and bring to a boil. 7. Simmer on medium heat until rice is done, for about 45 to 55 minutes. 8. Gently remove zucchini to a platter. Put the sauce in a bowl and serve together hot or at room temperature.
This meal is a favorite for young and old. Enjoy!
I got an email from one of my friends with this picture for a lemon breast chicken that looked really good. I thought I would share it with others who are forced into the kitchen several times a week. Cooking could turn into fun art too!! Here it is:
