I didn’t want this post to be super long so I am breaking it up into pieces. This piece will feature the chicken. I asked the kids whether they would prefer chicken with lemon and olives or with tomatoes and honey. They voted for tomatoes and honey. Between the internet and the many cookbooks we have at work I was easily able to find a recipe that would work. I used this one for inspiration.
Chicken with Tomatoes and Honey
- 2 tablespoons olive oil
- 1 whole chicken, cut into 8 pieces
- 1 large onion, peeled and finely chopped
- 1/2 cup chicken stock
- 10 plum tomatoes, peeled and seeded. (I used 10 from a can of plum tomatoes)
- 1/4 teaspoon saffron threads dissolved in 1/4 cup boiling water
- 1/3 cup honey (I used Dutch Gold Wildflower, it’s my current favorite)
- 2 sticks cinnamon
- 1 One-inch piece fresh gingerroot, peeled
- Heat olive oil over medium-high heat in a deep, wide sauté pan that has a tight-fitting lid.
- Brown the chicken pieces on both sides and set aside on a plate.
- Sauté the onions in the same oil until soft and translucent (5-7 minutes).
- Reduce the heat and deglaze with 1/2 cup chicken stock, scraping up browned bits with a wooden spoon.
- Add the tomatoes and cook until they begin to soften, stirring every once in a while.
- Add the saffron and honey. Stir well to dissolve, then add the cinnamon sticks and ginger.
- Return the chicken pieces to the pot, making sure they are covered with sauce.
- Turn the heat down to simmer and cover the pan with the lid
- Cook about 40 – 50 minutes, until the chicken is done but not dry.
The kids liked it a lot. Jeff said it was good but nothing extraordinary. I think I will work on it to improve it but I enjoyed it.
Moroccan Inspired Potato Slices
Found these on Food.com (a GREAT food site!). This recipe was the one that I used but as usual I made some changes. Not many but I will write the recipe out for you. These were so good. Everyone agreed that they were delicious, like homemade spicy potato chips. They are a “keeper” for sure. You could change the flavor profile easily by changing up the spices. If you wanted to make them more Italian, then you could use oregano, red pepper flakes, thyme and marjoram maybe with a little garlic. If you wanted more of a Mexican flavor then you could use some chili powder and garlic. It is a great basic idea to keep in mind for a different potato side.
- 3 – 4 baking potatoes
- 2 tablespoons olive oil
- 1/8 – 1/4 tsp ground tumeric
- 1/8 tsp ground cinnamon
- 1/4 tsp red chile pepper flakes
- salt and pepper to taste
- Preheat oven to 400 degrees
- Don’t peel the potatoes
- Slice the potatoes into thin slices, about half the width of your fingernail is what the recipe said. ( I have to confess that I wasn’t all that careful and my slices were not even at all. But it was okay in the end.)
- In a large bowl, combine the oil and the spices. Put the potato slices in the bowl and make sure they get completely coated with the mixture.
- Place all the slices on a cookie sheet. (I used my silpat mat over a cookie sheet so they didn’t stick. Parchment paper will work here too)
- Bake for about 30 minutes until they are golden brown.