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Cooking Using Citrus to the Max

NEW YORK -- Wintertime is citrus time.

The delicious fruits - oranges, lemons, grapefruit and more, are in-season.

So chef Marcus Samuelsson offered some great recipes highlighting citrus on "The Early Show" Monday.

Samuelsson, owner of the Red Rooster Harlem restaurant in Manhattan and author of "New American Table," shared recipes for Red Citrus-Roasted Chicken with Stuffing and Slaw, Lemon-Chocolate Madeleines, and Ctrus Sangria.

"Early Show" Recipes Galore!

RECIPES

Red Citrus-Roasted Chicken with Stuffing

INGREDIENTS:
1/2 cup uncooked semolina couscous
2 garlic cloves, cut into quarters
2 shallots, cut into quarters
1 teaspoon salt, plus extra to taste
Freshly ground pepper
Juice and zest of 1 grapefruit
Juice and zest of 2 limes
Juice and zest of 1 orange
2 tablespoons sumac
1/3 cup olive oil
1 teaspoon chopped thyme
2 teaspoons preserved lemon, chopped
1 3 1/2 pound chicken
1 lemon, quartered

METHOD:
Preheat the oven to 350°F.

Combine the couscous and 1 cup of hot water. Soak for 20 minutes, then fluff with a fork to break up any clumps. Toss with the garlic, shallots, salt, and half of the grapefruit, lime and orange juice. Season with salt and pepper.

Combine the zest with the sumac, olive oil, thyme, preserved lemon and the remaining grapefruit, lime and orange juice. Brush liberally over the chicken, reserving the excess to baste over the chicken as it cooks. Stuff the cavity of the chicken with the couscous and lemon quarters and truss it for roasting. Season with salt and pepper.

Place the chicken in a rack on a roasting pan. Roast for 45 minutes, basting every 10 minutes with the reserved liquid. Increase the oven temperature to 400°F and roast until an instant-read thermometer inserted into the thigh reads 160°F, about 20 minutes Remove from the oven and let rest for 20 minutes. Remove stuffing and carve.

Serve with Cabbage Slaw.

Cabbage Slaw

INGREDIENTS:
2 garlic cloves
2 sardine fillets
Segments from 2 oranges
Juice of 1 grapefruit
3 cups shredded Napa cabbage (1/4 head)
2 tablespoons olive oil
1/2 cup plain Greek yogurt
2 teaspoons salt
1 tablespoon chopped dill
3 tablespoons chopped almonds
1/2 teaspoon freshly ground pepper

METHOD:
Combine the garlic, sardines, orange segments and grapefruit juice in a blender and puree until smooth. Transfer to a bowl and toss with the cabbage, olive oil, yogurt, salt, dill, almonds and pepper.

Let sit at room temperature at least 20 minutes to meld flavors together.

For more recipes, go to Page 2.