Koo Koo Roo Recipes

KOOKOO SABZI (FRESH HERB FRITTATA)

Steps:

• Soak barberries in water to cover for 10 minutes. Drain.
• Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
• Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
• Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

LOW-FAT KOO KOO ROO ORIGINAL FLAME BROILED CHICKEN

Steps:

• Combine all ingredients for marinade in medium bowl. Mix well.
• Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
• Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
• Saute onions until begins to blacken.
• Pour onions in medium saucepan with other baste ingredients.
• Bring to a boil, then reduce and simmer 5-7 minute.
• Remove from heat.
• When cool, cover the baste and chill until needed.
• To cook chicken, start grill to med heat.
• Grill chicken for 5-6 on each side.
• Turn chicken again and baste with sauce.
• Grill 5-6 minute and baste again.
• Continue turning and basting until done.