The chicken comes out very flavorful and tender. The flavors are exotic enough to be impressive but, and here is the best thing of all, you can have it totally finished in 45 minutes. Serve it with brown rice and melon wedges for a complete, simple, and yet exotic meal.

Moroccan Chicken with Spicy Mango Chutney

This is based on a recipe in the Culinary Institute of American Cookbook.

Moroccan Chicken

• 8 chicken breast halves, boneless
• 1 lemon
• salt and pepper to taste
• 2 tsp curry powder
• 2 tbs olive oil
• 2 cups onion, chopped
• 2 cloves garlic, chopped
• 1 cup chicken broth
• 1 can cooked garbanzo beans (chickpeas)
• 1 bunch cilantro chopped
• 1/2 cup coconut for garnish

1. Season the chicken with salt, pepper, and about 1 tsp of the curry powder.
2. Cut lemon in half and squeeze the juice from half the lemon over the chicken. Slice the rest of the lemon and set aside.
3. Heat oil in a skillet. Brown chicken on both sides until golden brown, about two minutes per side.
4. Add onion, garlic,chicken broth, sliced lemon, and curry. Cover and cook about 15 minutes or until chicken is tender.
5. Stir in garbanzos.
6. Lay chicken on the plate, spoon juice and garbanzos over it. Add a spoon of the mango chutney, sprinkle with cilantro and coconut, and serve.

Serves 8

images:marye audet

Post from: Baking Delights

I wasn’t sure how to make it work for the shower but I was determined to do so.  And, I am happy to say, not only did it work, it was awesome.  The flavors came together to create a refreshing palate cleanser and everyone loved them.

My son Matthew came up with the brilliant idea of placing the bowls of the spoons in a vintage deviled egg dish.

Because I made these ahead I had to allow for the juice that was going to occur. I compensated by using a 1/2 tsp. of gelatin in the berries. These were so good, I just can’t tell you… you need to try them. And look how cute!

Balsamic Strawberries with Basil

• 1 quart of ripe strawberries, stemmed and chopped coarsely
• 2 tablespoons sugar, or to taste
• 1 tablespoon balsamic vinegar
• 1/2 tsp fresh ground black pepper
• about 4 large basil leaves finely sliced
• 1/2 tsp unflavored gelatin
• 2 tbs hot water

1. Dissolve the gelatin in the water.
2. Mix the berries and the rest of the ingredients, except the gelatin, together in a bowl. Allow to stand for a few minutes. Taste and adjust flavors.
3. Stir in the gelatin thoroughly but gently., appetizer, tea party, amuse bouche,
4. Chill until ready to use, at least 2 hours
5. Mound the mixture in spoons, garnish with basil cut on a chiffonade.
6. Makes about 3 cups, enough for a multitude of spoons

image: marye audet

Post from: Baking Delights