Chef Chuck's Chicken Cous Cous

 Cous Cous di Pollo

A heart warming dish to start off the Fall Season, Chicken Cous Cous.  A one pot meal
full of depth and flavor, the chicken was so tender it fell apart.  I cook this recipe in a 
couscoussier where the cous cous cooks above the chicken and allows the flavor to flow through the cous cous.  This also would be wonderful over any kind of pasta.

Chicken Cous Cous

3 strips bacon
4 chicken thighs
1 green bell pepper, cubed
3 carrots, sliced
1 onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups chicken broth
red hot pepper flakes
salt and pepper

2 cups cous cous
2 tablespoons olive oil
2 cups water
pinch of salt

In a large pot or couscoussier  cook bacon remove and set aside.  Wash and pat dry chicken, salt and pepper them, then lightly coat with flour.  Add a little olive oil and brown chicken on both sides remove and set aside.  Cook vegetables for about 5 minutes, stirring occasionally then add tomato paste and let it brown good about another 5 minutes.  It will stick but that's O.K. Add chicken back in along with bacon and slowly pour in broth.  Season with pepper flakes, salt and pepper.  Simmer for 1 hour and 45 minutes.
In a large bowl sprinkle the olive oil over the cous cous and mix with hands or use a wooden spoon.  Then splash the water on the cous cous a little at a time and mix, till all the water is incorporated.  Season with a pinch of salt.  Place in the couscoussier or you can cook it separately in a steamer.
Ricette by Chef Chuck's Cucina

Chef Chucks Chocolate Parmigiano

Cioccolate e Parmigiano

I'm pazzo (crazy) about chocolate and parmigiano cheese, so I thought I would put them together. It's a sweet and savory bite to enjoy for an appetizer or a dessert!

Chocolate Parmigiano

1/2 cup heavy cream
1/2 cup semi-sweet chocolate
parmigiano cheese chunks

Melt chocolate and cream in a double boiler, stir often for a smooth texture.  Cut parmigiano in small chunks and place on a fork, dip cheese into chocolate to coat.  Place on a rack and then into the refrigerator to set.  This takes about an hour.
Ricette by Chef Chuck's Cucina