HG/BSK’s beautiful Prince Edward Island friend and neighbor, Leslie F., was the dinner guest last night. BSK made one of her signature dishes: Spatchcocked chicken (Backbone is cut out and the bird is flattened). In Paris. the chicken is also dubbed “Crapaudine” because when flattened the chicken is shaped like a frog. Call it what you will, this is the best way to cook a chicken . The nation of Georgia has a tasty version and other lands use the “chicken under a brick” technique. Big difference last night was the marinade–the garlic-ginger marinade from the”Indian-Ish” cookbook (check HG’s “Indian-Ish” post for the recipe). The chicken marinated in the refrigerator (in a sealed plastic bag) for about six hours. Then, into the oven. The result was an incomparable bird. BSK accompanied it with a pot of couscous moistened with chicken stock. (A worthy rival to the couscous served in Paris Arab eateries). There were also some buttery yellow beans to nibble plus Harissa (fiery Moroccan condiment) to add piquant notes to the couscous. A sumptuous meal.
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