Swell Supper: Mediterranean Meets American

by Nov 6th, 2010 // Dinner, Swell Suppers

Swell Supper: Mediterranean Meets American

We hope you are enjoying our Swell Supper Series. On this week’s dinner menu: Balsamic & Tomato Chicken served with Cous Cous Cakes and Dill & Cheddar Popovers followed by Quick Apple Crumble for dessert. It isn’t exactly a one-pot meal but it’s what I like to call a one-oven meal. By adjusting the temperature and cooking time, you can get several elements of the meal done ‘”in one oven.” Start preparing your Swell Supper by peeling apples for this Quick Apple Crumble. Toss them in lemon juice and set aside. Preheat the oven to 375 degrees. Then prepare the Cous Cous Cakes according to the recipe and set aside. (You’ll cook it later.) Meanwhile, prepare this amazingly easy Balsamic & Tomato Chicken recipe. Pop the chicken in the oven and set your timer for 35 minutes. (Note: the chicken recipe calls for cooking at 400 degrees for 20 to 25 minutes, but since we are cooking at 375 it’s going to take more time.)

Once the chicken has cooked for 10 minutes, place the Cous Cous Cakes in the oven as well. (Note: the recipe calls for the Cous Cous Cakes to be cooked at 350 for 30 minutes. Since we are cooking them at 375, we want to cook them for a shorter period of time so as not to over cook.) Place your empty popover pans in the oven to warm up while the other items are cooking. You’ll need them to make these Dill & Cheddar Popovers.

While the chicken and Cous Cous Cakes are in the oven, prepare the batter according to this Dill & Cheddar Popover recipe. When the chicken timer goes off test to see if it is done by poking it with your finger. If it bounces right back it’s done. Be sure not to over cook – it will still cook when it’s out of the oven! Once set, remove Cous Cous Cakes from the oven and place the tin on top of the stove. (The stove top should be warm due to the heat radiating from your oven. This is a good way to keep things warm.) When the chicken is done remove it from the oven and place on top of the stove top as well. Turn the oven temp up to 425 degrees. Cover the chicken and the Cous Cous Cakes with foil and let rest. Remove the popover pans from the oven, spray them liberally, fill them with batter and return them to the oven. Set your timer for 30 minutes and remember not to peek. Let the Balsamic Chicken rest covered on your stove top for 10 minutes and use the time to assemble the rest of the Quick Apple Crumble.

Set aside the crumble and start plating the Balsamic Chicken and Cous Cous cakes. Put the plates on the table and line a basket with a cloth napkin. Let folks know dinner is ready and by the time they are all seated the Cheddar & Dill Popovers should be ready. Remove from oven when the timer goes off, turn the heat down to 350 degrees and transfer the Cheddar & Dill Popovers to your prepared basket. Place the basket on the table, pop the Quick Apple Crumble in the oven and sit down to enjoy your meal. The crumble should be done by the time you’ve finished eating and started cleaning up. Once the crumble is done, remove it from oven and let rest for a few moments before serving with vanilla ice cream. Now doesn’t that sound swell?

Tomato & Balsamic Roast Chicken.

One Comment on “Swell Supper: Mediterranean Meets American”

  1. 1.) Debbie
    November 7th, 2010

    I knew I recognized that chicken! I have the same Donna Hay cookbook and made that dish a few years ago. I'll have to put it back in the rotation!

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