1.10.2010

moroccan chicken with couscous

prep time: 10 minutes (plus standing time) cooking time: 10 minutes
ingredients (serves 4):
4 single boneless, skinless chicken breasts (1 1/2 pounds)
2 cups vegetable or chicken stock
2 cups couscous
1 1/2 Tbs butter
1 small red onion, sliced thinly
1/3 cup slivered almonds, toasted
1/2 coarsely chopped mint
1/4 cup finely chopped preserved lemon peel
1-2 pinches of saffron

ingredients for moroccan marinade:
2 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1 Tbs olive oil

directions:
1 make moroccan marinade by combining all ingredients in a small bowl.
2 toss chicken in large bowl with marinade; let stand for 10 minutes. cook chicken, in batches, on heated oiled grill or grill pan until browned lightly and cooked through. let stand 5 minutes; slice chicken thickly.
3 bring stock to a boil in medium pot. remove from heat; stir in couscous and butter. cover; let stand 5 minutes or until liquid is absorbed. fluff couscous with fork; stir in remaining ingredients.
4 serve chicken on couscous.

adapted from a recipe in best ever recipes.

1.06.2010

cranberry salsa

ingredients:

1 bag fresh cranberries

¾ cup sugar

½ bunch green onions

½ bunch cilantro

½ fresh jalapeño pepper (be sure to wear gloves!!!)

1 teaspoon ground cumin

cream cheese (about 12 oz)


directions:

Finely chop and mix together all ingredients (a blender works, just chop by hand first and be careful not to puree the ingredients). Store in a covered container in the refrigerator.


Serve over softened cream cheese, crackers on the side.

---or you can mix the cream cheese in with the salsa. it's delicious either way.