Lebanese Roast Chicken by Aaron Craze
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Date: 2020-05-11
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Comments and reviews: 8
Grant
Im Guessing that street food in GB is different from here. Here you get hotdogs/sausage, Pizza or maybe some kind of pork product on a bun with sauce. What Im getting at is that street food is something you eat from your hands, with your hands. That chicken, amazing as it looks, just wouldn't qualify the way it's shown. However, I will be cooking it for a Sunday lunch at some point.
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Im Guessing that street food in GB is different from here. Here you get hotdogs/sausage, Pizza or maybe some kind of pork product on a bun with sauce. What Im getting at is that street food is something you eat from your hands, with your hands. That chicken, amazing as it looks, just wouldn't qualify the way it's shown. However, I will be cooking it for a Sunday lunch at some point.
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Tarek
it looks amazing, although i would prefer some rice instead of couscous, as it does not appear in the Lebanese cuisine, as well as the traditional stuffed roasted chicken is rice stuffed. One more thing, i think if you add some all spice with he sumac rub, it will give the chicken a whole new dimension. Great chicken, great food, great spirit. Amazing!
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it looks amazing, although i would prefer some rice instead of couscous, as it does not appear in the Lebanese cuisine, as well as the traditional stuffed roasted chicken is rice stuffed. One more thing, i think if you add some all spice with he sumac rub, it will give the chicken a whole new dimension. Great chicken, great food, great spirit. Amazing!
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Diana
I love this recipe because it is full of healthy herbs. For example, sumac is one of the most potent antioxidant. Top antioxidant in the ORAC scale. You can buy sumac from your local iranian grocery stores or at foodoclub. My husband is from the middle east, they frequently use this spice when they eat red meat (kebab. It is like pepper to them: )
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I love this recipe because it is full of healthy herbs. For example, sumac is one of the most potent antioxidant. Top antioxidant in the ORAC scale. You can buy sumac from your local iranian grocery stores or at foodoclub. My husband is from the middle east, they frequently use this spice when they eat red meat (kebab. It is like pepper to them: )
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TheJanicek007
I am disgusted looking at the non-existent hygene standards in this video. Eat from spoon, return it back into the bowl. But far worse is use the spoon to stuff a raw chicken and then put it back into the bowl. This is unbelievable and hence I do not trust any of your videos from now on. Unprofessional and a health/life hazard.
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I am disgusted looking at the non-existent hygene standards in this video. Eat from spoon, return it back into the bowl. But far worse is use the spoon to stuff a raw chicken and then put it back into the bowl. This is unbelievable and hence I do not trust any of your videos from now on. Unprofessional and a health/life hazard.
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Amina
couscous's origin is north africa aka ALGERIA, TUNISIA & MOROCCO its not middle eastern check your resorces and dont mess with traditional food of other countries and no we dont cook couscous for 3 housr nor more. 30 mnt and its done depending on the sauce and guess what in Algeria we have more than 160 types of couscous
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couscous's origin is north africa aka ALGERIA, TUNISIA & MOROCCO its not middle eastern check your resorces and dont mess with traditional food of other countries and no we dont cook couscous for 3 housr nor more. 30 mnt and its done depending on the sauce and guess what in Algeria we have more than 160 types of couscous
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Garo
A question from me. How do you manage to cook this I the oven on 180 c for 90 minutes? The sumac starts to look burnt in about an hour and I just can't do it for half more. Also some of the oil and sumac get on the pan and looks overcooked. Am I doing this wrong? Should I put aluminium foil on top?
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A question from me. How do you manage to cook this I the oven on 180 c for 90 minutes? The sumac starts to look burnt in about an hour and I just can't do it for half more. Also some of the oil and sumac get on the pan and looks overcooked. Am I doing this wrong? Should I put aluminium foil on top?
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Roslyn
I wish you guys would not call bullion disolved in boiling water, chicken stock! That is msg-laden chicken flavoring. I am surprised you are not promoting taking that glorious chicken carcass and making a valid chicken stock. in my humble opinion!
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I wish you guys would not call bullion disolved in boiling water, chicken stock! That is msg-laden chicken flavoring. I am surprised you are not promoting taking that glorious chicken carcass and making a valid chicken stock. in my humble opinion!
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Guest
The reason people cook cous cous for hours is that they're actually making it by steaming a kind of flour! The one you find in the UK is already prepared and cooked, so you just need to re-hydrate it. Great vids though, love this guy!
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The reason people cook cous cous for hours is that they're actually making it by steaming a kind of flour! The one you find in the UK is already prepared and cooked, so you just need to re-hydrate it. Great vids though, love this guy!
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