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Jeff McInnis

The DiLido Beach Club
The Ritz Carlton, South Beach
1 Lincoln Road
Miami Beach, FL 33139
(786) 276-4000

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Chef Jeff McInnis

The DiLido Beach Club | Miami Beach

Lemon and Apricot Roasted Chicken with Sardinian Couscous “Risotto”, Pistachio, Manchego

Chef Jeff McInnis of The DiLido Beach Club — Miami Beach, FL
Adapted by StarChefs.com

Yield: 10 Servings

Ingredients:

    Preserved Lemon:
  • 5 pounds salt
  • 30 sticks cinnamon
  • 1 cup star anise
  • 1 cup Szechuan peppercorns
  • ¼ cup diced fresh ginger
  • 1 cup lemongrass
  • 1 quart lemons, quartered
  • 1 quart lemon juice

  • Brown Chicken Jus:
  • 20 pounds chicken bones
  • 4 onions, chopped
  • 4 carrots, chopped
  • 4 sticks celery, chopped
  • 4 leeks, chopped
  • 8 cloves garlic, chopped
  • 2 bunches scallion, chopped
  • 8 pieces ginger, sliced into coins
  • 1½ cups tomato paste
  • 3 sprigs thyme
  • 4 bay leaves
  • 2 Tablespoons black peppercorns
  • 1 bunch parsley stems

    Slow Roasted Tomato:
  • 15 Roma tomatoes, cored, peeled and quartered
  • ¼ cup extra virgin olive oil
  • 60 sprigs thyme
  • Salt and pepper

  • Apricot Glaze:
  • 2 cups white wine
  • 2 dried arbol chiles
  • 1½ cups Turkish apricots
  • 2 cups chicken stock
  • ½ lemon, juiced
  • 1 teaspoon salt

    Chicken:
  • 4 small chickens
  • 1½ Tablespoons fresh chopped thyme
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 4 lemons, halved
  • 2 heads garlic, halved

    Couscous “Risotto”:
  • 10 shallots, finely diced
  • 1 carrot, brunoise
  • 4 cloves garlic, diced finely
  • 1˝ quarts Sardinian couscous
  • 2˝ cups white wine
  • 1˝ gallon Brown Chicken Jus
  • 1˝ cups roasted salted pistachios
  • 2 Tablespoons Preserved Lemon brunoise
  • 2 cups thin strips of Manchego cheese
  • Salt and pepper

    To Assemble and Serve:
  • Fresh thyme
  • Manchego cheese
  • Pistachios

Method:
For the Preserved Lemon:
Combine salt, cinnamon, star anise, peppercorns, ginger, and lemongrass. In a bucket, layer the salt mixture with the lemons until full. Add lemon juice to cover. Place a weight over the top to ensure lemons are fully submerged. Reserve at room temperature for 30 days.

For the Brown Chicken Jus:
Roast bones at 350°F until golden brown. Sauté onions, carrots, celery, leeks, garlic, scallions, and ginger over medium heat in a deep pot until starting to color. Add tomato paste. Add chicken bones, cover with water, and bring to a boil. Lower heat, skim, add thyme, bay leaves, peppercorns, and parsley, and simmer for 10 hours. Reduce jus until flavor has reached desired concentration.

For the Slow Roasted Tomato:
Combine tomatoes with olive oil, thyme, salt, and pepper. Roast in a 150°F degree oven for 3 hours.

For the Apricot Glaze:
Bring white wine and chiles to a boil. Add apricots, chicken stock, lemon juice, and salt and reduce by half. Remove from heat, transfer to blender and puree until smooth. Reserve in a cool place

For the Chicken:
Rub chickens with Apricot Glaze and thyme, and season. Stuff the inside cavity with lemons and garlic. Truss chickens and place on a wire roasting rack breast side down and roast in a 350°F until done. Remove from oven and reserve at room temperature. Using gloves, shred chicken into bite size pieces.

For the Couscous “Risotto”:
Sweat shallots in olive oil over medium heat until translucent. Add carrot and garlic. Add couscous, stirring constantly until lightly toasted. Add wine, stirring until reduced by half. Add 1 cup at a time of Brown Chicken Jus while stirring until couscous is cooked al dente. Add the pistachio, Preserved Lemon, Manchego cheese, Chicken, Roasted Tomatoes, and season.

To Assemble and Serve:
Place Couscous into a Tajine or bowl. Garnish with thyme, Manchego shavings, and pistachios.

 

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