The flavors in this dish had my mouth in absolute surrender. Seriously. I have never tasted such intense flavors of sweet, tangy, and spicy all melded together. It was amazing! I think Americans tend to flavor everything with salt, and we really have no idea how to utilize all the spices on the rack. (And I know you have a spice rack!!). Just for fun I took a look at my spice rack tonight to see what I really use and don’t use. Here’s what I found: I love cinnamon, cumin, oregano, rosemary, basil, thyme, and paprika. I’ve either never touched or hardly used: ginger, fennel, marjoram, celery seed, chives, and sage. What spices are getting lots of love in your house? I got this fabulous moroccan recipe from Nurture Principles’ Facebook page. Check out the link. Like it, love it, fan it. I write for this site too. 🙂 But the recipe actually came from Food & Wine. You know that looong list of new recipes you have bookmarked to oneday try? Yeah, that’s what I’m talking about. Moroccan Chicken with Apricot & Olive Relish was next on my list.. And let me tell you, it blew last week’s eggplant & lentil stew out of the water. So if that isn’t preaching enough let me put it in black and white: I highly recommend this recipe for anyone interested in taking your tastebuds on an exotic adventure. The recipe to follow is customized. Cooking for two, on a budget, and with limited time these days requires creativity. Feel free to give it a tweak of your own. 🙂
3 Tbsp honey
3 Tbsp extra virgin olive oil
1 fresh lemon, squeezed
2 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground pepper
3 boneless, skinless chicken breasts
12 dried turkish apricots
2 medium shallots, thinly sliced
10 green olives, such as Cerignola or Picholine, pitted ( 1/2 cup)
2 tablespoons chopped cilantro
Blend all the ingredients up through the pepper, pour it into a baking dish with the chicken and marinade for 2 hours (flipping half way through).
While they marinade rehydrate the apricots by pouring hot water over them and allow to soak for 10 minutes.
Seperately, heat 1 Tbsp olive oil in a skillet and sauteé shallots. Once they turn golden brown pour marinade juices into the skillet, add apricots and olives. Reduce heat to simmer.
Bake chicken at 400F degrees for 30 minutes.
When chicken is done is should be absolutely tender and cooked all the way through. Remove and serve with apricot & olive glaze dressing. Garnish with cilantro. Voila!!
So that’s enough of that. If I’m going to be reeeeally honest (and you’ve seen my posts) I have to admit that I don’t eat glamorous every day. Oh no. I wish I did. Infact, I have to apologize for my long silence. I love, love, love blogging, but this is just a period of my life where every minute of my time is spoken for. I do what I can. There are only 2 1/2 more weeks in the quarter, and within 12 hours of my last final I will be on an airplane destined for Italy. So when I’m not blogging, studying, interning, working.. I’m planning my favoloso vacation to southern Italy, and training for my upcoming half marathon in Prague. (which by the way my training is going terrific!!).
A few eats in the every day hustle and bustle..
Kale chips seasoned with paprika.
Roasted brusell’s sprouts.
Smoked salmon salad.
Honeycrisp apple slices smothered in almond butter and apple-cranberry butter. YUM.
Well, just two more days before the weekend. I can do it!! What are you eating this week?