“Weeknight Grilling With the BBQ Queens”
(Harvard Common Press, $14.95)
Karen Adler and Judith Fertig, known as the BBQ Queens, have written a new barbecue book that focuses on quick and easy sizzling.
“Weeknight Grilling With the BBQ Queens” is filled with valuable time-saving tips, and many recipes have advice on complementary side dishes.
And their “grill once, eat twice” theme delivers detailed information about how to turn leftover entrees into different delectable main courses for future meals.
Their fragrant Tunisian-Spiced Flattened Chicken Breasts are delectable.|Cathy Thomas, The Orange County Register
Tunisian-Spiced Flattened Chicken Breasts
Start by preheating the barbecue. Flatten 4 boneless, skinless chicken breasts between sheets of plastic wrap; pound until 1/2-inch thick (use rolling pin, mallet, or bottom of a pot).
In a small bowl, combine 1 tablespoon ground cumin, 1 tablespoon sweet paprika, 1 tablespoon ground coriander, 1 teaspoon ground caraway seeds and 1/8 teaspoon dried red pepper flakes; stir to blend.
In a small bowl, combine 1 cup olive oil and 1/2 cup fresh lemon juice. Place chicken on rimmed baking sheet in a single layer. Drizzle each piece with about 1 tablespoon of olive oil mixture. Sprinkle both sides of each breast with about 1 tablespoon of spice mixture. Cut 2 large peeled red onions into 1-inch horizontal slices. Skewer each slice with a bamboo skewer and place on sheet. Drizzle onion slices with some olive oil mixture (reserve some for couscous).
Prepare enough couscous to make 2 cups. Toss with 1/2 cup chopped dried apricots, 1/2 cup currants or sweetened dried cranberries, 1/2 cup chopped green onions, 1/4 cup chopped fresh Italian parsley and about 2-3 tablespoons reserved olive oil mixture. Grill chicken about 2-3 minutes on each side, or until cooked through. Grill onion slices 3-4 minutes on each side, or until they are nicely browned and heated through. Serve onions and chicken atop couscous mixture.
Makes 4 servings.
