And now she's 30!

We had a great time at a Morrocan Restaurant in Portland for the big three-oh birthday. Here's my attempt to recreate a wonderful chicken with dried apricots that was served during the belly dancing! Mine isn't quite as sweet-also not as exciting- but turned out tasty, none the less.

Apricot Chicken

~ Brown 8 skinless chicken thighs in 2 tbls olive oil in a large roasting pan (stove top safe) push meat to one end of the pan and add:
1 ½ onion, diced
4 stalks celery, diced
2-3 carrots, diced
2-4 cloves garlic, minced
~Saute until onions are translucent and soft, about 5 minutes.
~Add to pan and combine with meat and veggies:
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
2 tsp tandoori spice (available at world market – or try subbing ½ tsp ea. coriander, ground allspice, salt, and nutmeg)
1 tsp ground ginger, plus 1 inch fresh minced
½ tsp hot pepper sauce or to taste
¼ tsp turmeric
~Stir in:
2 cups chicken broth (might need to add more liquid as it cooks)
Juice from 2 large oranges, 1 large lemon (about 1 cup juice)
1 cup dried apricots
2 -3 tbls apricot jam

Cover and cook in 350 degree oven for 45 mins. or until chicken is almost falling off the bone. Uncover. Add 3-4 zucchini, cubed, 1 drained can of garbonzo beans (chick peas) and ¼ cup chopped fresh cilantro. Cook until squash is just tender, 5-10 minutes.
Garnish with green olives and serve with couscous mixed with toasted almonds.

Serves about 8

Coq au Vin

This is a wonderful wintertime, do ahead, chicken in wine stew to enjoy with friends. It takes a bit of chopping and stirring- but most of the work is done ahead and if you make
the mashed potatoes ahead, too- it's not bad. I mash the potatoes with soy cream cheese, and margarine, and chicken broth- refrigerate overnight and just reheat in the microwave.
We also had a salad with spicy pecans and pears, and quick, sauteed green beans tossed with roasted red peppers. Pumpkin pie came with a friend for dessert!




Coq au Vin (Adapted from The Silver Palate)


~One day before serving, fry 10 slices of bacon in a large roasting pan that can
handle stove top cooking too. When crisp, remove and drain on paper towels

~Brown about 6 lbs of chicken pieces in the hot bacon fat. I think that thighs (with skin and bones) are best- but you can also use halved (like you have to cleave the usual size chicken breast in half) chicken breast pieces (so they’re more the size of thighs) if you only like white meat- or mix and match. Remove when nicely browned and set aside.

~Add to pan and sauté for 5 mins-
20 or so 1 inch peeled boiling onions
2 bunches, chopped scallions (mostly just the white part)
1 small regular onion chopped fine
1 large head garlic, cloves separated and peeled (cut big cloves in half)

~Sprinkle 3 tbls flour over the vegetable mixture and stir to combine
Cook for a minute or so.
~Slowly add to vegetable mixture:
3 ½ cups of good quality hearty red wine (cabernet sauvignon or a favorite)
1 cup chicken broth
1 tsp dried thyme leaves, 3 bay leaves,
2 tbls ketchup
2 tbls dried or fresh parsley, chopped
~Heat mixture to boiling, return chicken and crumbled bacon to pan and spread
out evenly. Salt and pepper to taste. Cool, cover and refrigerate over night.

~The next day, let the coq au vin warm to room temperature before baking.
~Add 1 pound mushrooms, wiped clean and quartered, about 4 cups of 3 -4 inch
long, julienned carrots
~Bake covered for an hour in a 350 degree oven.

~Uncover, stir, add additional broth so that the tops of the chicken pieces can
brown, but the lower halves stay in the liquid, and continue cooking for
at least an hour- or until the meat is almost falling off the bone tender
and the liquid is gravy consistency.

~Serves 8-10, sprinkled with fresh chopped parsley and mashed potatoes.

Sister's Lamb Chili

This is my version of Robert Redford’s Lamb Chili w/ Black Beans
But my sister makes a great spring lamb stew- so this one's a new one for her to try.


~Roast:
One garlic head, until soft (I usually do a few together sprinkled with thyme leaves, basted in olive oil, wrapped in foil in 350 oven - 30mins or so)
~Char:
3 large tomatoes –baste in olive oil, broil on high, 4 inches away-turning to blacken
~Sauté in 1 –2 tbl olive oil in large (heavy) sauce pan:
1 med sweet onion- diced
1 1/2 pounds cubed lamb stew meat
1 med red pepper- diced
~Stir in:
Minced roasted garlic
2 tbls chili powder
1 tbls ground coriander
~Cook 5 mins.
~Add:
4 cups chicken broth
1 16 0z can crushed tomatoes
Blackened tomatoes
2 tbls Ketchup
1 tbls Worcestershire sauce
~Cook on Medium heat for 45 minutes- stirring every once in a while
~Add:
1 can drained black beans
1 tsp died mint leaves
~Heat through-
Serve with chopped green onions, toasted pine nuts and sour cream

Serves 6