Done in the BBQ or oven, this recipe sounds mad, but then it is an American one, so......
Cook time: 1 hour, 30 minutes
Just place the chicken as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F /180C until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill a pint jar halfway with chicken stock and use it instead of the beer. You can also use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.
Preparation: 30 mins – Cooking: 1 hr 30 mins
Use the Silverwood Terrine for this recipe - absolutely ideal!
◦250g (9 oz) rindless streaky bacon
◦350g (12 oz) chicken breast fillets, cut into pieces
◦250g (9 oz) lean minced pork
◦1 onion, finely chopped
◦1 garlic clove, crushed
◦55g (2 oz) shelled pistachio nuts
◦1 small egg, beaten
◦salt and pepper
This is SO simple and quick to prepare and is very tasty. Serve with cous cous for even greater ease.
1 large onion , chopped
1 tbsp root ginger , grated
2 garlic cloves , chopped
4 skinless chicken breasts , cut into chunks
2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
100g red lentils
10 ready-to-eat apricots, finely chopped
1 lemon , juiced
750ml chicken stock
a handful of mint or coriander (or both), chopped
a handful of pomegranate seeds