Moroccan Chicken Stew

Moroccan Chicken Stew

Moroccan Chicken Stew

  • Servings: 6
  • Difficulty: Easy
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Looking out the window today and seeing the snow swirling about got me thinking of exotic climates where the only thing swirling around is the ice in my glass. Now, as with most of you, I doubt I will ever make it to some of these places so I will settle for visiting them through their food.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds skinless Chicken Thighs
  • 2 tablespoons All Purpose Flour
  • 1 tablespoon Olive Oil
  • 2 Red Onions quartered and sliced
  • 4 Garlic cloves chopped
  • 2 sweet Green Peppers rough chopped
  • 1 28 ounce can of Diced Tomatoes
  • 1 15 ounce can Chickpeas drained and rinsed
  • 1/3 cup Golden Raisins
  • 1/2 cup chopped Green Olives
  • 12 ounces cooked Orzo pasta
  • 1 tsp ground Cinnamon
  • 1 tsp ground Cumin
  • 1 tsp ground Ginger
  • 1/2 tsp Turmeric
  • 1 tsp Cayenne powder
  • Salt and Pepper to taste
  • Chopped Parsley for garnish.

Putting it all together:

  1. In a bag toss the flour and chicken until coated
  2. Heat the oil in a non stick skillet and sear the chicken until browned on both sides. About 6 minutes and transfer to a plate.
  3. Cook the onion in the skillet for about 7 minutes. Add the garlic, cinnamon, cumin, cayenne and ginger; cook 1 minute.
  4. Stir in the tomatoes and season with salt. Add the chicken; simmer covered, 10 minutes.
  5. Stir in peppers, raisins, olives and chickpeas: simmer, stirring, 15 minutes, until peppers are tender and the chicken is no longer pink near the bone.
  6. Serve over Orzo.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit 

Pork and Plums

Pork and Plums

Pork and Plums

  • Servings: 4-6
  • Difficulty: Easy
  • Print

I stole this particular recipe from Martha Stewart and I’m glad I did because it turned out really really good and the added bonus is that it is a “one pot” meal which of course simplifies cleanup.

Here’s how we do this one.

Shopping list:

  • 1 pound Pork Tenderloin – cut thin
  • Plums cut into wedges
  • 1 medium Red onion – sliced
  • 2 Green onions – chopped
  • 3 tablespoons Vegetable Oil
  • 1/4 Red Wine Vinegar
  • 3 tablespoons Butter
  • 2 tablespoons Granulated Garlic
  • Salt and Pepper to taste
  • Parsley for garnish

Putting it all together:

  1. Heat the oil in a saute pan.
  2. While the oil is heating season the pork with the salt, pepper and garlic.
  3. Fry the pork, in batches, until just tender. About five minutes. Remove and set aside.
  4. In the same pan saute the onions and plums until just tender about 5 minutes. Add the vinegar and continue cooking for about an other 5 minutes.
  5. Add back the pork and toss well, garnish with the parsley and enjoy.

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit