Ingredients Jump to Instructions ↓

  1. MOROCCAN tomato sauce

  2. 3 TBSP chopped shallots

  3. 3 TBSP chopped garlic

  4. 2 pounds tomatoes , coarsely chopped or a 28-ounce can Italian plum tomatoes

  5. 1 tsp harissa sauce or to taste, available at specialty stores,

  6. 1/2 tsp dried red pepper flakes mixed with

  7. 1/2 tsp cumin

  8. 1/2 tsp raz el hanout or use

  9. 1/2 tsp of powdered cumin

  10. 2 to

  11. minutes. Add the tomatoes , harissa , raz el hanout and season to taste with saltSimmer for about 15 minutes or until thickened. Cool for about 5 minutes. Puree in a blender until smooth.

  12. NOTE: Have you ever tasted harissa ? It is a hot sauce from North Africa and it is

  13. wonderful on couscous , goulash, Serbian bean soup and steak tartare. I love spicy foods.

  14. Raz el hanout or ras il hanouf is the Moroccan equivalent of Asian five-spice powder or Indian

  15. garam masalaIt combines all of the most characteristic spices of the Moroccan cuisine. It

  16. contains a mixture of about ten sweet and savory spices such as cardamom , mace , nutmeg ,

  17. cinnamon , allspice , and cloves

  18. **

  19. FARM-RAISED chicken breast WITH STUFFING

  20. 1/2 cup couscous

  21. 2 TBSP olive oil

  22. sea salt

  23. 1 cup water

  24. 2 TBSP minced shallots

  25. 1 TBSP minced garlic

  26. 1/2 pound eggplant , cut into 1/4 -inch cubes

  27. 1 small red pepper , seeded, cored and diced

  28. 1/2 tsp ground cumin

  29. 2 TBSP chopped cilantro

  30. 2 ounces goat cheese , cut into 1/4-inch cubes

  31. freshly ground black pepper

  32. -- 4 -8-ounce boneless chicken breasts , wings attached , with as much skin as possible left

  33. on.

  34. 1 tsp of the olive oil and toss to coat well. Bring

  35. 1 cup of

  36. salted water to a boil. Add the couscous , bring back to a boil, and remove from the heat. Cover

  37. and steep for 5 minutes. Uncover, fluff with a fork to separate the grains.

  38. Heat 1 TBSP of the olive oil in a medium saute pan, add the shallot and garlic and saute for about 1 minute. Add the eggplant and cook, stirring, for about 5 minutes or until soft. Add the red

  39. pepper and cumin and saute for about 1 more minute. Remove from the heat, mix with the

  40. couscous , cilantro and goat cheeseTaste and adjust the seasoning

  41. Preheat the oven to 375º F.

  42. Divide the stuffing into 4 portions. Cut a pocket into the thick side of each chicken breast and stuff it with about half of each portion of stuffing. Put the remaining stuffing under the skin,

  43. pulling and tucking the skin under the breast to smooth and shape. Brush the breast with the

  44. remaining oil and season to taste with salt and pepper

  45. 25 to 35 minutes or until cooked through and nicely browned.

  46. 2 to 3 minutes

  47. before serving.

  48. Assembly: Pool some of the Moroccan tomato sauce on 4 dinner-size plates. Slice each chicken

  49. breast into 4 or 5 pieces and use a spatula to transfer them to the plates. Mound the spaghetti

  50. squash , red chard and green beans around the chicken

  51. NOTE: The stuffing keeps these chicken breasts moist while they are cooking and they

  52. look beautiful when sliced. Tossing the couscous with the oil before

  53. cooking is a great trick. It keeps the couscous from sticking together. A farmer in Pennsylvania

  54. raises chickens for a lot of restaurants in napa. They run free in big barns, have access to the outside, drink water from a

  55. well and eat only organic feed with no chemical additives.

Instructions Jump to Ingredients ↑

  1. SPAGHETTI SQUASH 1 spaghetti squash, about 3 pounds 1 cup water 2 tsp olive oil 1 TBSP chopped chives or mint sea salt and freshly ground black pepper Preheat the oven to 400º F Cut the squash in half lengthwise and scrape out the seeds. Place the squash, cut-side-down, in a baking dish. Add the water and bake about 45 minutes, or until you can easily insert the tip of a knife.

  2. Remove the squash from the oven and, using a fork, scrape out the stringy pulp. It will separate into spaghetti-like strands. Put the squash into a serving bowl, season with olive oil, chives or mint, and salt and pepper to taste. **

  3. GREEN BEANS & RED CHARD 1/2 pound green beans, washed and strings removed 1 pound green or red chard, washed and stemmed 2 tsp olive oil sea salt and freshly ground black pepper Steam the green beans for 4 to 5 minutes or until tender. Taste for doneness. Season to taste with 1 tsp olive oil and salt and pepper. Steam the chard for 2 minutes or until bright green and softened. Season with the remaining olive oil and salt and pepper to taste.

  4. NOTE: Sometimes you can get orangetti squash, which is an orange-colored spaghetti squash with a rich yellow color that dramatically contrasts with the dark chard and light green beans. Chard is a relative of the beet and should be treated as two vegetables-in-one. The stalk or stem needs to be removed and can be stir-fried or sautéed with olive oil, garlic and other seasonings such as orange. Cut the leaves in julienne and sauté them in olive oil or steam and toss them with some olive oil and season with salt and pepper as suggested above for the green beans and red chard. Chard is high in calcium, iron and Vitamin A. I always feel that I am eating something earthy and healthy when I have chard or other similar cooked greens.


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