The chicken was an overall success. Such layers of flavors! Too many layers, sadly; I lost the kumquat flavor entirely. Just a hint of citrus was all that remained. I’m going to try them with a simpler flavor profile next time.
Moroccan Chicken with preserved kumquats and olives
8 garlic cloves
1 bu. cilantro
½ chopped onion
2 T. vinegar
2 T. olive oil
2 T. smoked paprika
2 t. ground cumin
1 t. salt
½ t. pepper
½ t. cayenne
¼ t. saffron threads
Chicken thighs, bone-in, skinless
½ onion, finely sliced
¾ cup oil cured black olives
1/3 c. chopped preserved kumquats
Process first 11 ingredients into a paste. Cover chicken with paste and refrigerate overnight. Preheat oven to 400 degrees. Place sliced onion, carrots, olives and kumquats in dish. Add chicken and spice paste. Add a bit of water, if needed. Cover and bake for 1 hour. Transfer to platter. Reduce sauce if needed and spoon over chicken and vegetables.
My second CSA basket arrived today – and now I’m receiving fresh eggs (yay!). For dinner, I sauteed kale* in olive oil, covered it with basil*-walnut pesto, topped with one of these lovely eggs*, sunny-side up, and sprinkled with freshly ground pepper. For dessert, I baked plums* in a ramekin topped with a phyllo crust. Fresh and delicious.
I just devoured a shredded beef chipotle burrito the size of a small child and followed it by gobbling down a giant slab of Enstrom almond toffee (the best!). It’s raining outside today and I started my period. Sometimes, you just have to gorge a thorny day away.
It falls on me during the holidays to prepare a Christmas celebration dinner for family and friends. Usually it’s on Christmas Eve – this year, it’s next weekend.
My original thought was to go Italian and cook beef braciole ( a.k.a. involtini) and a duck ragu with pasta. Braciole is new to my repertoire so, I did some testing this weekend – everything was from scratch from the tomato sauce to the filling. And the braciole came out…
Dry….really dry, like “I need to smother this with the sauce” dry. I used a marbled cut of meat (shoulder) that can take a lot of braising (2 hours). I did some internet research and one recipe recommended flank steak to counteract any dryness, but they also recommended cooking them in a jar of Ragu, so I do not trust that one.
I’m not a huge beef fan, so I thought maybe this was how it turns out – a bit dry, even after an extra day in refrigerator in the sauce so…last night, I bought some pork, added some moist filling ingredients and tried again. And the braciole came out…
Better, but still “meh.” I would call it ‘good enough for a mid-week dinner’ but not Christmas dinner worthy. So, with a week left before my dinner, I’m rethinking the whole thing.
How about Greek?
Leg of Lamb
Greek Baked Shrimp (for those that don’t like lamb)