Concordia chef Giorgio Deidda sent us this recipe for Chicken briouats: Alex is writing blogs for the New York Times over the next few weeks. In his recent entry he wrote about Antarctic cooking. I thought I would share this recipe of a Moroccan briouats: stuffed fried-pastry.
Obviously at Concordia I had to use dried mint and frozen chicken as we have run out of fresh food. You are advised to use fresh mint and chicken if possible! (more…)