Ingredients:
4 T olive oil
4 chicken thighs (boneless, skinless)
flour for dusting
1 c white wine
1 c sweet onion (diced)
1/2 c each of carrots and celery (both diced)
2 T garlic, minced
1 c chickpeas, cooked
1/2 c Ras El Hanout ( do not double if doubling recipe)
2 T each of honey and apple cider vinegar
2 c chicken stock
salt & pepper (to taste)
Directions:
1. In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.
2. Sear on both sides until lightly browned, and remove from the pan.
3. Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.
4. Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.
5. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart
Junipers Braised Chicken Tangine
Ingredients:
4 T olive oil
4 chicken thighs (boneless, skinless)
flour for dusting
1 c white wine
1 c sweet onion (diced)
1/2 c each of carrots and celery (both diced)
2 T garlic, minced
1 c chickpeas, cooked
1/2 c Ras El Hanout ( do not double if doubling recipe)
2 T each of honey and apple cider vinegar
2 c chicken stock
salt & pepper (to taste)
Directions:
1. In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.
2. Sear on both sides until lightly browned, and remove from the pan.
3. Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.
4. Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.
5. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart
Israeli Pearl Couscous
Ingredients
1 cup Israeli couscous or pearl couscous
1 ½ cups chicken broth)
¼ teaspoon garlic powder
½ teaspoon plus ⅛ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon chopped parsley
Zest of 1/2 lemon
Instructions
Bring the water to a boil in a large saucepan.
Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining ⅛ teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.
Jamaican Curried Chicken
Ingredients
Directions
Adapted from jamaicanfoodrecipes.com
Braised Short Ribs
Ingredients
Directions
Original Recipe – NY Times
Rib Roast
Ingredients
⅓ cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
11 pounds prime rib roast (4-rib chine bone removed)
Directions
Honey Glazed Carrots
Ingredients ( serves 4)
1 pound baby carrots with greens
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Directions
Roasted Potatoes
INGREDIENTS
INSTRUCTIONS
Adapted from cookingandkate.com
Sweet Potato Shepherds PIE
For The Shepherd’s Pie Filling:
For The Sweet Potato Topping:
Chicken With Black Beans and Brown Rice
Ingredients
3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
1 package of Trader Joes Brown Rice
Directions
In a large pan, heat olive oil and add red pepper flakes.
Add onion and garlic, and cook until onion is tender.
Increase heat, add chicken, stirring until cooked.
Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic vinegar.
Blend and simmer uncovered for 30 minutes,
Microwave brown rice 3 an\d a half minutes
Stir in rice to pan
Serve
Cuban Cabbage Salad