Lisa T's Moroccan Chicken

I don't know where my friend Lisa got this recipe, so I can only credit her. It is SO good, though. It's also really good (maybe better?) cold. I've been making big batches and eating it for a few days. Probably would make for a good sandwich, too.

spice mixture
3 cloves garlic, minced
2 T extra virgin olive oil
1 1/2 t cumin
1 t ground ginger
1 t coarse salt
1/2 t turmeric
1/2 t paprika
1/4 t cinnamon
freshly ground black pepper to taste

3 large boneless skinless chicken breasts, cut into strips (or can use 4 chicken legs, rinsed well, patted dry, drumsticks and thighs separated)
1 lemon
1 cup Greek olives, mixed green and black, pitted and sliced
10 dried dates, halved lengthwise (I've used dates, apricots, dried cranberries, whatever dried fruits around--all good)

1. combine all spice mix ingredients in large bowl, add chicken and coat well. Cover loosely and let stand at least 1 hour in refrigerator. (I like to let it sit at least 2 hours.)
2. Place deep heavy skillet over medium heat and add chicken skin side down (I just dump the whole thing in there so that there's some olive oil and more of the seasoning). Cover, cook 8-10 mins
3. Turn chicken over, squeeze 1/2 fresh lemon over chicken. Add olives and dates. Cover and cook 8ish more mins, or until no longer pink. Add a small amount of water if too dry.  


Serve over jasmine or basmati rice, or just eat as is. 

The greatest thing since before sliced bread

First of all, even though this website is awesome, you should still buy this book. All you really need is this basic recipe, but the alterations in the book and website are absolutely worth it. The end result? We have fresh baked homemade bread almost every single day, and I don't mean the bread machine kind.

New use for an old thing

I made olive tapenade for grilled cheeses last night (put marinated garlic stuffed green olives, kalamata olives (pitted), and a little good olive oil in a mini food processor and just chopped it, basically). Lovely grilled cheese, btw. But had left over tapenade and no good bread or anything, so I put it over pasta today with a bit more olive oil. REALLY good.

No postings

Okay, I don't think anybody is using this anymore, but I thought I'd point out that Beej and I are making the jamaican jerk salmon tonight and I'm wicked excited about it. I have this fantastic cashew "recipe" if I can find it, and I'll post that here. It's great for parties or even gifts.

Crock Pot

Okay Braden, you've been absent from here for quite some time. So have I. But we have a new crock pot and I've never really done much crock pot cooking. Any good recipes for me? I have one for pulled pork already. And I get chili and soup. Anything in the chicken/ham realm?