After five years of faithful service, our beloved propane BBQ has decided to leave this world, not with a bang (thankfully) but rather with a slow sputtering flame that eventually died out. Attempts to resurrect it using replacement parts have failed miserably, so tearfully will be sending off Old Flamey to the great big BBQ party in the sky. *
Let us now bow our heads in a moment of silence for my devoted stainless-steel sidekick who provided us with so many wonderful meals over its lifetime of service. Its unstinting devotion, responsive temperature controls, and instant flame made it the perfect companion for those summer days when I couldn’t face the thought of cooking indoors.
..and to soothe our grieving souls, let us cook up one last set meal in honour that most devoted of servants, the stainless-steel gas grill.
* (I’d like to imagine that heaven involves lots of slow-cooked ribs, pulled pork sandwiches and brisket, because as far as I’m concerned, it’s not possible to consider eternal bliss without plenty of cold beer and BBQ).
Moroccan-Spiced Grilled Chicken
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
1/2 cup plain yogurt
In a food processor, pulse the cilantro and garlic until finely minced. Add spices and yogurt, and process until the mixture is smooth.
Pour mixture into a medium bowl and add chicken breasts, turning to thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator for at least four hours, but preferably overnight.
Grill the chicken breasts over medium-high heat for a few minutes on each side, until cooked through and no longer pink in the middle.
Apricot Pistachio Couscous
1/2 cup boiling water
1 small onion, finely minced
2 tbsp olive oil
1/2 cup shelled unsalted pistachios
1/2 cup chicken stock
1/2 cup chopped dried apricots
1 cup couscous
1/4 tsp salt
In a small bowl, mix together boiling water and saffron. Set aside.
In a medium saucepan, heat the oil over medium-low heat. Add onion and cook, stirring occasionally, until lightly golden and very soft. Add the pistachios and continue cooking until the nuts are lightly golden.
Pour in chicken stock and saffron mixture. Bring to a boil, then remove from heat. Stir in the apricots, couscous and salt, and set aside, covered for 15 minutes or until couscous is tender. Gently fluff with a fork before serving.