Argiro's Recipes

Posted in Argiro's Recipes, on 6 August 2015, by , 6 Comments

Ingredients
• 4 breast fillets or chicken leg
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp White balsamic cream
• A few drops of lemon juice
• 2 dust. garlic
• salt
• pepper
• thyme, oregano, rosemary
• colored peppers and onion into quarters

For the cous cous
• 2 cups of couscous
• 2 cups of hot water
• 1 eggplant
• Red and yellow peppers
• 1 onion
• 1 zucchini
• parsley, chopped mint and coriander
• 1/4 cup of olive oil
• 3 tbsp Balsamic vinegar
• 1/2 cup of Orange juice
• 1/2 cup of lemon juice
• salt

Directions
Cut the chicken into large bites. In a bowl place the olive oil, balsamic vinegar, syrup, lemon, garlic and herbs and season with salt and pepper. Add the chicken and stir. Cover and let it stand for 3-4 hours. Place into  the grill spit alternately the marinated chicken with vegetables, peppers and onion. Grill the  kontosouvli for about 15 minutes, turning each 3-4 minutes to be cooked at all sides.
While in the grill , if desired sprinkle  it with balsamic syrup.
Put the couscous in a bowl and cover with water to rise.
Cut vegetables into bites, the dish on a rack on top of a roasting pan and bake for 10-15 minutes at 200 degrees, so they get soft but not to change color. Put them in a bowl and pour the liquid materials, balsamic oil, orange and lemon. Stir to cool. Add salt and pepper.
Fluf the couscous with a fork, add the vegetables with all the liquids and the spices. Mix the couscous very well. If cous cous is left a few hours with the materials to marinate, it is just perfect.

    6 Comments

  1. Horison

    I tried this tonight and thought it was great! I’m not a huge lamb person, but my boyfriend is, so I gave it a try. Delish! When we eat it for leftovers, though, I think I’m going to make a yogurt/mint/cucumber sauce to dribble on top, as well as a spicy harissa. By the way, I’ve been trying your dishes for the last few weeks since I stumbled on your site (looking for tamale pie!), and they all come out so great. I think my boyfriend dreams about your chicken parm. 🙂 I can’t wait to make biscuits and gravy, chicken fried steak, “risotto” with chicken and sausage, stuffed bell peppers…. Anyway, a big THANK YOU from a fellow San Franciscan.

    Reply

    • info@alfapiehouse.com

      Wonderful! I’m so glad you enjoyed everything – Stay tuned for many more recipes. I love getting such lovely feedback from all of you. Thank you!

      Reply

      • Cleber

        I tried this tonight and thhugot it was great! I’m not a huge lamb person, but my boyfriend is, so I gave it a try. Delish! When we eat it for leftovers, though, I think I’m going to make a yogurt/mint/cucumber sauce to dribble on top, as well as a spicy harissa. By the way, I’ve been trying your dishes for the last few weeks since I stumbled on your site (looking for tamale pie!), and they all come out so great. I think my boyfriend dreams about your chicken parm. 🙂 I can’t wait to make biscuits and gravy, chicken fried steak, “risotto” with chicken and sausage, stuffed bell peppers…. Anyway, a big THANK YOU from a fellow San Franciscan.

        Reply

    • Jack

      hi! i really want to try this dish (braised beef and egnlpagt coucous), but i was hoping to read a few comments from those who have tried it. does it taste good? how was it? let me know! thinking of cooking it for dinner this coming week! 🙂

      Reply

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