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food (baharat seasoned chicken (flavours- I think the baraht seasoning…
food
baharat seasoned chicken
texture and forms- I would plate the chicken at the top of the dish, to show off the colours from the browned seasoning, making sure the chicken isn't hard and chewy and overcooked. By putting the chicken at the top of the dish it would show off the glazing that the seasoning has done to the chicken and make the dish look more appealing and tastier. the cooked chicken should be tender and sweet from the seasoning I have chosen.
flavours- I think the baraht seasoning would go well combined with the chicken as it would Give the dish a lot of flavour and bring to the dish a more middle eastern theme, this chicken should be fresh as it would taste better instead of frozen because that would make it almost impossible to season ,
Other meats you could also make with the Baharat seasoning would be red meats and I've even seen on a recipe you mix the spic up with bacon. but its not just meats, you can season vegetables and also cook them into a dish.
inspiration from other countries- Baharat seasoning is used world wide but it originally comes from the Middle East and when looking and researching these recipes I've noticed a lot of different recipes use the seasoning with chicken,as they both work well together, so I was inspired by my middle eastern recipe book I have at home as in the book they continued to use the seasoning with the chicken instead of any other meats, which I thought was interesting.
olives and couscous
textures and forms- if I was to choose this I would combine the olives and cousocus together and plate it at the bottom with the rest of my elements on top, the smooth texture from the couscous and the rubbery feel from the olive could work really well in this combo and I feel that olives is the best option for this dish.
Flavouring- The flavours between the olives and couscous would work well together, combining the sweet couscous and the sour olives brings a nice freshness to the dish, the couscous should be fresh and I wouldn't like choose tinned olives as they contain more preservatives, I would prefer the fresh olives for the salad, the quality always is important when focusing on flavour.
many people who eat this dish also add fresh vegetables and fruits into the dish like, spinach and couscous work well together, also couscous and roasted tomatoes make a fresh dish and is popular in Italy.
inspiration- my inspiration would be going to Italy last year and noticing a lot of the salads and couscous were always eaten with olives, I also watched Jamie olives new Italian styled couscous which gave me the interest in using the olives in the first place.
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