No. 1 : Quick Recipe
Moroccan Style Slow Cooker Tagine-Style Chicken
½ Cup Olive Oil
8 Cloves of Garlic Grated
1 TB Cinnamon
2 Tsp Cardamom
2 Tsp Cumin
½ Tsp Cayenne
Zest of 2 Oranges
4 – 5 LBS Chicken Thighs, boneless and skinless
2 Cups Chicken Broth
1 Cup Dried Apricots, Chopped
1 Cup Dates, Pitted and Chopped
3 TB Ground Almonds, (use almond meal or just grind them in your food processor.)
1 Tsp Turmeric
1 Tsp Sea Salt
½ Tsp Freshly Cracked Black Pepper
¼ Tsp Saffron
Chopped Fresh Cilantro
Sliced, Toasted Almonds
Hot, Cooked Couscous, (whole wheat if possible)
To make the marinade, place the oil, garlic, spices and zest in a large ziplock bag. Massage to mix. Add the chicken and marinate at least 1 hour, or overnight in the fridge.
Place the chicken and marinade in a large slow cooker. In a bowl, whisk together the broth thru the saffron and pour the mixture over the chicken.
Cover and cook on high six to eight hours. Serve on top of Couscous, garnished with cilantro and almonds.
No. 2 : Kitchen Smidgen
Did you know that the slow cooker’s low and high settings result in the same temperature? YES! The difference is that the high setting will reach the 210F temperature faster than the low, so the food cooks at high heat longer.
No. 3 : Get Creative
Couscous is SO easy to make. For every cup of dried couscous, bring w 1 1/2 cups of water or stock to a boil. Put the couscous in a pot with a lid and pour the boiling water over the couscous. Place the lid on top, and let sit for about 10 minutes. Fluff with a fork, and its done!
No. 4 : Wine FIND of the Week
Yalumba Y Viognier
World Market around $14.00
Juicy Lemons and ripe honeysuckle are two super descriptors for this luscious white wine. The Viognier grape is from the Northern Rhone Valley in France, but this wine is created deliciously in Australia. Made by the oldest winery in Australia by a young female winemaker, Heather Fraser who also heads the organic wine program at Yalumba.