" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Dream Dream Dream...

Here we are, smack in the middle of the dreary cold days of winter.

Are you dreaming of warm summer weather and craving a fruity summery type meal about now?
Unfortunately it is going to be a long time until those days are here.
Don't despair ,
this dish will have you thinking you are in the sunny region of Morocco with the sweet apricots, honey and exotic spices.

You can use chicken breasts or legs instead of the thighs if you prefer.
Cous Cous is a very tiny pasta grain made from wheat available in the rice section of your supermarket. It comes in white or whole wheat, I prefer the latter.

Moroccan Style Apricot Chicken with Vegetable Cous Cous.
  • ~ olive oil
  • 1 package of chicken thighs
  • 1 tsp garlic
  • 1 small onion diced
  • 1 tbsp honey
  • 1 tsp each of cumin, coriander and cinnamon
  • 1 cup of dried apricots cut in half
  • 1 cup of chicken broth
In a large frying pan heat the oil and add the onion and garlic.
Cook until softened.

Add the chicken and brown on all sides.

Add the apricots, broth, honey and seasonings.
Combine well and bring to a low boil.

Reduce heat to medium, cover and cook for about 20 minutes and then remove cover and cook until chicken juices run clear when pierced and sauce has thickened.

Vegetable Cous Cous
  • ~ olive oil
  • 2 cloves of garlic minced
  • 1 small onion diced
  • chopped vegetables of your choice (carrot, red bell pepper or peas)
  • 1 cup of cous cous
  • 1 1/2 cup of chicken broth
  • 1 tsp parsley
  • salt and pepper
In a pot heat the oil and add the garlic, onion and vegetables.
Cook until softened.
Add the broth and heat to boiling.
Remove from heat.
Stir in the cous cous, cover and let stand for 5 to 10 minutes.
Fluff with a fork and add the parsley.
Mix well season to taste and serve .

Wine Suggestion: Pinot Grigio


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