Cuscuz de galinha (molded chicken) 2/2 (see dirs.)

8 servings

Ingredients

Quantity Ingredient
The CORNMEAL:
4 cups White Cornmeal
1 teaspoon Salt
1 cup Boiling water
1 cup Melted butter; (2 quarter
;pound sticks)
¼ cup Fresh parsley; finely
;chopped
3 Bottled Tabasco peppers;
;drained, rinsed in cold
;water and finely chopped
EVERYTHING ELSE:
3 mediums Tomatoes; peeled and sliced
;about 1/8 inch thick
10 ounces Can Hearts of Palm; drained
;and sliced into rounds 1/8
;inch thick
3 Hard cooked eggs; cut
;crosswise into 1/8 inch
;slices
12 Pimento stuffed olives; cut
;crosswise into 1/8 inch
;slices
1 cup Cooked fresh green peas; or
;1 cup thoroughly defrosted
;frozen peas
3 Seedless oranges; peeled,
;and cut crosswise into 1/8
;inch slices

Directions

Molded Steamed Chicken, Cornmeal and Vegetables THE CORNMEAL:

Spread the cornmeal out in a large ungreased skillet and cook it over moderate heat, stirring it constantly with a wooden spoon for about 5 minutes. Watch carefully for any sign of burning and regulate the heat accordingly. When the cornmeal is a pale golden color, stir into it one teaspoon of salt and slowly pour in the cup of boiling water, stirring constantly. Cook over low heat, for 2 minutes, until all the moisture is absorbed. Then remove the skillet from the heat and mix in the cup of melted butter and the ¼ cup of parsley. Stir it little by little into the reserved skillet of chicken and stock and when they are well combined add the reserved sausage slices and the chopped tobasco peppers. Test the cornmeal mixture by rolling a spoonful of it between the palms of your hands.

It should form a loose ball. If the cornmeal is too dry and crumbles, add a little chicken stock or water to the pan and mix until the cornmeal particles adhere. (Be careful not to add too much liquid; the cornmeal should be moist but not pasty.) TO ASSEMBLE:

Butter or oil the inside of a 9 to 10 inch fine-holed colander and center a large slice of tomato on the bottom of it. Arrange some of the sliced hearts of palm, hard cooked eggs, tomatoes and olives in an attractive pattern around it, covering the sides as completely as possible. Spoon in a third of the meat and cornmeal mixture and, with a spoon, smooth it and pack it down gently. Scatter a layer of peas on top and on it arrange half the reserved hearts of palm, eggs, tomatoes and olives. spoon another third of the cornmeal mixture, pack it down lightly, and cover with a large piece of foil. Tuck the ends of the foil under the top rim of the colander to hold it securely in place.

TO COOK and SERVE:

Place the colander in a deep pot, large enough to enclose it completely. Pour enough water into the pot to come within 1½ inches of the bottom of the colander. Bring the water to a boil over high heat, cover the pot tightly, and steam over low heat for 50 minutes, replenishing the water in the pot with boiling water if it boils away.

To unmold and serve the cuscuz, place a serving plate upside down over the top of the colander and, grasping both sides firmly, turn the plate and mold over. (If the handles of your colander stand up above the rim, be sure to choose a plate small enough to fit inside them. If the handles project from the sides of the colander, you can use any size serving plate you like.) Rap the plate on a table and the cuscuz should slide out of the mold. If any of the vegetable or egg garnish sticks to the colander, pry the pieces loose with the tip of a knife and replace them on the mold. If some of the garnish appears too crushed, substitute fresh slices of egg or vegetable.

Serve the cuscuz hot, accompanied by sliced oranges.

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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...

From: Earl Cravens Date: 09-16-94

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