FriarChef | S5 E11: Grilled Moroccan Chicken with Couscous

We are excited to invite you to our next delightful episode of FriarChef, featuring our beloved Friar Triple with the ever-talented Fr. Frank. As always, you can expect plenty of laughter and culinary inspiration as Fr. Michael entertains with his comedic antics while Fr. Frank prepares a mouthwatering Grilled Moroccan Chicken with Couscous.

light that flame put on that oven put that apron on and let’s get [Music] cooking are we going to cook yeah let’s cook open the show oh we’re ready well here we are again I’m sorry I missed the last episode and we had that wonderful letter that David got but he let me go away for a few days and he said when I came back you’ll be punished for taking this time away and I have been I have been but that’s all right I have been nobody believes that nobody hi Frank hi well thank you what are we doing today what are we doing Frank well if we’re Moroccan chicken with uh Israeli couscous with dates and uh aass that reminds me of a story about St Anthony but go ahead okay you sure yeah okay you tell me when okay right here we have H chots with some uh cilantro and with parsley I love using shallots they’re a milder onion so you can use them raw because gives really nice flavor very mild but beautiful so and we’re going to use parsley can chop up a parsley cilantro cilantro kind of gives us that extra depth of flavor which is kind of nice I love that and we’re going to use some paprika you like paprika is that a sweet paprika yeah uh turmeric just for color oh turmeric cumin cumin cumin and garlic and minced garlic we put this in a food processor and just put it in a container and it’s good for at least a week or two a week and a half garlic garlic Italian olive oil Italian chicken chicken so this is how mothers should get to frustration at in the evening get a hammer if you don’t have the if you don’t have something like this use a rolling pen I used wine bottle one time but it wasn’t very successful cuz it broke it was a bad it was a bad evening so but if you got a rolling pen is great just anything just with a flat side or with this is better because it it kind of uh softens it a little bit more so and just so what you do you mix this up thoroughly Frank do you know what they call the door to a chicken coup what a entrance a entrance so this is what the chicken looks like when it’s uh look good though looks very nice so we using Marina for 3 to 4 hours is that spicy no it’s not because of you we can’t have anything spicy Because of You USIC cayenne pepper goes in this but because someone has a very sensitive palette cayne pepper yeah really yes it’s very good so we’re not putting cayenne pepper in this one so um I already marinated some already so we’re going to grill those do you know why the chicken joined the band now why did the chicken join the band he already had drumsticks b boom Frank how’s the chicken coming you just put on the grill oh God it’s beautiful out here today the other thing too is what we’re going to do isra couscous with this so we have our garlic unbelievable we got these dried fruit which I love I love dates and this a staple in the mine Dot and also the apricots now when you’re cutton dried fruit this a little trick the tendency with dried fruit is that they get stuck to your knife always it’s really hard so what the trick is to spray your knife down first with non-stick spray and then just chop away so this sweetness kind of offset the spiciness it’s really couscous is wonderful look I like it’s it’s uh it’s more texture to it and stuff like that so we know how much you love texture I like couscous mhm olive oil again Italian always always seems like the Italians have this down pretty much down P garlic garlic it I am so then we add the doesn’t that smell like you’re making an Italian sauce what you just put in what did you just put in the dates dates and what was that and apricots right AIC dates and apricots with the garlic and oil that’s unusual and then we put the couscous in now the couscous goes in so we toast that for a while you like roasting the the couscous yeah it’s like risotto now how long does that have to cook it only cooks for about 8 minutes so basically by the time the chicken is done this should be done do you know what a chicken’s favorite movie is oh God this is a we’re doing chicken yeah yeah guess what it is Lord of the what are the wings so then you put the chicken stock in or veggie stock whatever you want to do chicken stock or what else or veget stock oh vegetable stock what about bone marrow stock that’ be good oh yes I use that a lot do you in what little bit salt and pepper in what when I cook when is that never mind so TI of you mocking me there go so how long do we let this cook till it’s cooked eight minutes 8 minutes oh 8 minutes I’ll turn it down once it comes to a boil and just let it go for 8 minutes you know St Anthony was wanted to go to Morocco at one time what’s the story you were going to tell well St Anthony always wanted to be a martyr and his Feast is coming up two things to know first his Feast is coming up and secondly that it’s the 100th anniversary of St Anthony’s Guild so St Anthony always wanted to be a martyr so he went wanted to go to Morocco to preach the gospel and presumed to be martyred but instead he got sick on the way and they had to send him back to Italy but Morocco was one of the places he wanted to go just never got there unfortunately so I think the dish you know fits together and we’re also celebrating the 100th anniversary of St Anthony’s Guild so we have a campaign going for that we’re trying to raise a half a million dollars in honor of St Anthony and we need your help to do that so you’ll see it flashed on the screen please send your donations to St Anthony’s Guild to help us help the poor St Anthony’s Guild does phenomenal work through the friers and helping the poor we need you to help us help them so please in honor of St Anthony and the great feast coming up please give generously to St Anthony’s Guild in honor of this 100th anniversary that is coming right up so thank you so let’s turn down we just cook for about maybe around 8 minutes and it’ll fluff it up add the almonds lemon zest and parsley and then parley he’s got little parley parley in there Pary Frank do you have parsley too or just parley noce how is that chicken coming can we see what it looks like oh oh wow look at that color how nice it is well that’s from that cumin and all that other stuff he put on turmeric and you know yeah some pass me over the he’ll start chopping up that’s how I chop it up a lot yeah I’ve seen you work there we [Music] go that looks fabulous how moist it is too does look good ooh you going to take the couscous wow that looks fabulous parley what’s that almonds sliced almonds oh almonds sliced almonds inside and that’s lemon zest now you’re put yes Lem it up brightens it up it does yeah that looks really really good wow the dates and stuff give us real good sweet that looks beautiful that really looks good doesn’t it oh my God this looks fabulous the chicken is so moist the longer you marinade the better it can marinate for too long but it was like overnight so that is unbelievable that cous M good my God that is so good it’s took about what 15 minutes prob good prep time is like I said before this could be wonderful you can do all the prep the night before the couscous takes like 10 minutes and and by the time you you can Grill it or you put them in the oven or you can do them on the stove whatever you have you don’t have to grill it chicken you can freeze it too yeah and it’s great for picnics it’s really it’s good cold or hot so I make a lot of salads from couscous those pesto and I think this is one of the best dishes you’ve made this is really good I think it’s the two episodes I had had very good dishes this one is almost comparable Frank always goes back to him it’s good remember our word subscribe subscribe subscribe and also happy anniversary to all of you who are members of St Anthony’s Guild yeah and remember our anniversary campaign please help us help the poor thank you going oh there we go to our people to our people to our people and Happy Father’s Day to all of you fathers out there God bless [Music]