Northwest NEWS

September 24, 2001

Home & Garden


Dining In

Moroccan Chicken with Tomatoes and Honey
   1/4 tsp. ground turmeric or saffron threads
   2 Tbsp. extra virgin olive oil
   1 large onion, finely chopped
   2 medium (1 1/2 lb.) skinless chicken breasts, with ribs, halved
   2 1/2 lb. plum tomatoes, peeled, seeded, chopped€
   1 tsp. ground cinnamon
   1 tsp. ground ginger
   3 Tbsp. honey, preferably wildflower
   1 tsp. salt
   4 c. cooked hot couscous
   If using saffron, place in small bowl and add 2 tablespoons hot water. Let sit until saffron is dissolved, about 20 minutes, before using.
   Heat oil in large Dutch oven or deep pan over medium-high heat. Saute onion until golden, about 6 minutes. Remove with slotted spoon and transfer to plate.
   Add chicken and saute, turning frequently, until browned on all sides, about 8 minutes. Remove chicken to plate and set aside.
   Add 1/2 c. water to pan, scraping bottom with a wooden spoon to loosen all browned bits. Add tomatoes and cook until softened, about 8 minutes. Stir in turmeric (or saffron), cinnamon, ginger, honey and salt to taste. Return chicken and onion to pot. Cover tightly and gently simmer until chicken is very tender, about 50 minutes. Serve ladled over hot couscous.
   €Three pounds (the equivalent of 48 ounces) canned peeled tomatoes, drained and chopped, may be substituted.
   Makes 4 servings.
   Grilled Chicken Packets
   1 Spanish onion, cut in 1/2 inch slices
   1 large Granny Smith apple, peeled, quartered and cored
   1 large green bell pepper, seeded and cut in 1/2 inch strips
   12 oz. skinless and boneless chicken breast, cut in 4 pieces
   1 c. light coconut milk
   1/4 c. chopped fresh cilantro
   2 tsp. finely minced fresh ginger
   4 tsp. curry powder
   salt and freshly ground black pepper, to taste
   4 c. cooked brown long grain rice
   Heat grill or preheat oven to 400 degrees.
   Lay out 4 10-inch long sheets of heavy duty, wide foil. Place one-fourth of onion slices on center of each piece of foil. Cut each apple quarter into 4 slices and arrange over onion. Lay one- fourth of pepper strips over apple. Cut each chicken piece into 4 strips. Arrange over peppers.
   In small bowl, combine coconut milk, curry powder, ginger, cilantro, and salt and pepper to taste. Pour a quarter of mixture over chicken and vegetables in each packet.
   Bring sides of foil together and roll down over center of packet. Roll each end in to seal.
   Place packets on grill, cover grill and cook until chicken is cooked through, about 15 minutes. Or set packets on baking sheet and bake until chicken is done, about 20 minutes.
   Divide cooked rice among 4 plates. Open packets carefully to prevent steam from scalding skin. Spoon contents of each packet over each bed of rice and serve.
   Makes 4 servings.
   Fennel and Orange Salad
   1 small bunch arugula, rinsed and dried
   1 large navel orange, peeled and white pith removed
   1 large fennel bulb
   4 paper-thin slices red onion
   16 oil-cured black olives
   1 Tbsp. extra virgin olive oil
   1 Tbsp. fresh orange juice or 1/2 Tbsp. frozen orange concentrate
   1/2 Tbsp. dried orange zest
   Salt and freshly ground black pepper.
   Arrange arugula to make a bed on each of 4 salad plates.
   Cut orange crosswise into thin slices. Arrange one-fourth of slices over arugula on each plate.
   Cut away feathery top of fennel at base of round stalks and discard. Slice off bottom of bulb, remove tough outer layer of bulb and discard both. Halve bulb vertically. Using very sharp knife, cut each half crosswise into very thin slices. Arrange over orange slices.
   Seperate onion slices into rings and arrange over fennel. add olives. Sprinkle with salt and pepper to taste. In small bowl, whisk oil with orange juice or concentrate and zest. Drizzle dressing over each salad. Serve immediately.
   Makes 4 servings.
   Sweet and Sour Veggies
   2 Tbsp. canola oil
   1 seeded orange or yellow bell pepper, cut into bite sized wedges
   1 c. chopped broccoli florets
   1 package ( 10 oz.) cole slaw mix
   2 Tbsp. sugar
   1/2 tsp. salt
   4 Tbsp. reduced-sodium soy sauce
   3 Tbsp. rice or sherry vinegar
   1/2 Tbsp. cornstarch
   In measuring cup or small bowl, mix together sugar, salt, soy sauce and vinegar until sugar and salt are dissolved. Place near at hand while cooking.
   In wide, non-stick skillet or wok, heat oil on high heat until very hot. Add vegetables and cole slaw mix and saute, stirring constantly, about 2 minutes or until vegetables start to become tender-crisp.
   Add sauce mixture and mix in well. Transfer to bowl and serve warm or at room temperature.
   Makes 4 servings.
   Green Tomato ( or firm, unripened red tomatoes), chopped
   1 Fuji apple, peeled, cored and finely chopped
   1 medium green bell pepper, seeded and finely chopped
   1 rib celery, finely chopped
   1/4 c. firmly packed brown sugar
   1/4 c. cider vinegar
   1 tsp. mustard seeds
   1/4 tsp. ground cloves
   1 tsp. salt
   Place all ingredients in a large stainless steel, enamel-lined, or other non-reactive pot. Bring to a full boil, reduce heat and simmer gently for 10 minutes.
   Allow mixture to cool slightly. Ladle relish into storage containers, preferably glass, with tight fitting lids, leaving 1/2 inch headspace. (If liquid seems excessive, drain some off, as desired.) Cover tightly. Let stand until completely cool.
   Store in refrigerator until ready to use, up to 1 month.
   Makes 8 servings.