Tonight, Culture Map celebrates their launch with music, burlesque, food and drinks. As part of the fun, we are giving readers a sneak peak opportunity to purchase a signed copy of the Trailer Food Diaries Cookbook (not officially in stores until October 22nd). You can buy it now on Amazon, or grab a copy at tonight's event.
To get your tastebuds excited, here is a sample recipe from the cookbook that makes for a great fall dish:
Moroccan Lemon Butter & Olive Chicken w/ French Fries
Courtesy of the Flying Carpet
1 whole large chicken - washed and dried skin on
In a bowl combine:
- 1/2 cup olive oil
- 1 stalk cilantro finely chopped
- 1 med. onion finely chopped
- 3 sm garlic cloves finely chopped
- 1/2 tsp. ginger
- 2 tsp. paprika
- 1 tsp cumin
- 1/2 tsp tumeric
- 2 tsp Fine Sea Salt
- 1 tsp Coarse Black Pepper
- Juice of one med-large lemon
- 1/2 stick of salted butter slightly softened
Mix ingredients together making a paste. Cover chicken with paste outside and inside the skin. Insert lemon halves used for their juice inside the chicken.
Cook at 350 for 1 1/12 hours or until done. Every 20-30 baste chicken in it's own juices with a spoon.
Add 1 1/2 c. green olives (no brine) to the chicken the last 10-15 min. of cook time. Olives will fall to the sides and into the chicken's juices- this is what you want.
This chicken is often served with a cucumber/tomato salad, french fries & bread to sop up the sauce.
Check the Trailer Food Diaries site for more meal inspiration.