Minh's Mexindorocco and Fry Couscous Fusion

 

To finish up the project, I decided to make a fusion dish based on all of the dishes I have made. I named it the Mexindorocco Chicken and Fry Couscous. I spent about 4 hours and 15 minutes in total: 2 hours and 10 minutes to prepare and cook, 5 minutes to clean up, 50 minutes to make the video, and 1 hour and 10 minutes to write down the recipe. For the Mexindorocco Chicken, I marinated the chicken first with India’s tikka masala chicken marinade and refrigerated it for 1 hour to get the creamy and earthy flavor. 

Next, I make the mole sauce base by blending a chipotle pepper with chicken stock, almonds, peanuts, and tomato sauce as this would add some heat and nutty flavors to the dish. Then, I cooked the marinated chicken in a slow cooker, with the mole sauce on it, and ingredients from chicken tagine: onions, carrots, raisins, and dry apricots as it brought a sweet flavor to the dish. For the fried couscous, I used the same techniques as the Vietnamese fried rice but instead I cooked my eggs first with the shallots. Then finish it with soy sauce for some sweet and salty flavor. Overall, the flavor combination went well with each other. 




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