Cooking With Mark Lanegan
Moroccan Style Chicken
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
When i was a little kid in the late sixties and early seventies my family ate terrible food, lots of canned vegetables and big pots of stew with ground beef and undercooked dumplings. my dad was fond of sandwiches made of liverwurst and velveeta cheese and he would also make these huge pancakes which were often burned on the outside and uncooked in the center. not the best.
What dish or cuisine do you most like to eat on tour and why?
I like so many different kinds of food….it really depends on where i’m at and what’s available but I have favorite places to eat in most cities where we play and if I’m just in town for the day, those are the ones i’m gonna hit
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
see # 1
What type of food do you make sure to avoid before a gig or going on stage?
I try to eat post gig if possible. otherwise, nothing heavy
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
After week 1 anything on the rider other than red bull cease ceases to be appealing
What has been your biggest cooking disaster to date?
I made some pheasant and trotter pie awhile ago that turned out badly, very watery. watching my girlfriend’s little brother and his new girlfriend politely try to eat it was tragic. also, i recently had a mishap with the sausage attachment while making black pudding that turned our kitchen into a murder scene, blood everywhere
When you tour overseas, what food from home do you miss the most?
A hickory burger from the apple pan restaurant in los angeles
This is your last day on earth, what is your final meal?
Something simple - maybe a moroccan style chicken dish or a nice goat curry.
Catch Mark Lanegan solo at Ding Dong Friday 6th July (SOLD OUT) or Sunday 8th July – get tickets here
1 -1/2 cups water
1/3 cup raisins
2 chicken bouillon cubes
2 tablespoons olive oil or butter
1 cup quick-cooking couscous
4 boneless skinless chicken breasts (about 6 ounces each) flattered to 1/4-inch thick
4 teaspoons mild curry powder
4 sheets (8x12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
Sweet lemon sauce or prepared mango chutney
Moroccan Style Chicken
1. Preheat oven to 450°F
2. Bring water, raisins, bouillon cubes and olive oil to a boil in 2-quart saucepan. Add couscous; stir; cover and remove from heat. Let stand 5 minutes; fluff with fork
3. Place 1/2 cup couscous in center of one sheet of foil. Dust one chicken breast on both sides with 1 teaspoon curry powder. Shape chicken around stuffing. Double fold sides and ends to seal, leaving head space for heat circulation. Repeat with remaining foil, couscous, chicken and curry.
4. Place packets on baking sheet. Bake 20 minutes.
5. Meanwhile, prepare Sweet Lemon Sauce
6. Remove packets from oven. Let stand 5 minutes. Open packets and carefully transfer contents to serving plates. Serve with Sweet Lemon Sauce or prepared mango chutney
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