Moroccan Sausage and Chickpeas

When I saw Food Floozie's chickpeas with chorizo, I knew that I had to make my own version of the dish. I had Moroccan sausages in the freezer, so I was pretty much ready to go. This version wasn't going to be vegetarian or using pork. I don't associate the flavour of pork with Moroccan cuisine - probably because most Moroccans I've met are either Jewish or Muslim.

I had originally thought about using some Merguez (lamb) sausage, but I had found the "Moroccan" sausage in the freezer. The Moroccan sausage isn't one of my favourites, but it holds a special place for me as it's the sausage my grandfather and father make at family events. The (kosher) butcher who makes them packs them with a significant amount of fat, so they practically swim in the pan, or, result in two-foot-high flames on your grill. Good times.

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Moroccan Sausage and Chickpeas

by Daniel Saraga May-25-2012

A tasty combination of sausage, chickpeas and cous cous

Ingredients

• 1 tsp oil
• 1 lb Moroccan sausages
• 1 tbsp garlic, minced
• 3 small onions, chopped
• 1 red pepper, chopped
• 1 large (28oz) can chickpeas, drained and rinsed
• 1 tbsp paprkia
• half lemon, juiced
• 1/2 cup white wine
• to taste pepper
• 6-7 servings cous cous

Instructions

1. Heat the oil in a medium saucepan over medium heat. Brown sausages for 3-5 minutes and break them into chunks using the sharp end of a spatula.2. Add the garlic and onions and continue to saute for 5-10 minutes, until onions are soft.3. Add the remaining ingredients and bring to a boil.4. Turn heat down to medium and let simmer, covered, for 10 minutes, until most of the liquid is absorbed.5. Serve with cous cous.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 6-7 servings

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Secret Recipe Club: Mango Chicken Curry

It's time again for The Secret Recipe Club (SRC) again, hosted by Suzanne from The Bugs on my Windshield. Because SRC's reveal date is Monday, there won't be a Friday recipe this week.

This month I was assigned Angela's Kitchen. Angela's blog caters to the gluten- and dairy-free crowd. While some people might groan thinking: great, there won't be anything interesting here, I already knew better. My sister-in-law keeps a gluten-free diet and she and my brother blog about their gluten-free experiences in Western Canada. So back to Angela - I immediately knew there was going to be lots to choose from and I was right. What most people don't realize is that there is a ton of cuisine that is both naturally gluten- and dairy-free. So it wasn't about making something with gluten and dairy substitutes, but finding the cuisine that matches the dietary needs of the audience.

In the end, I chose to make her Chicken Mango Curry. Many curries are naturally gluten-free and many Eastern curries use coconut milk instead of cream - voila. No substitutes, just something that works for everyone.

For this particular recipe, I made some slight changes in process and substitutions to match Meredith's dietary needs (she doesn't like green beans) and my cooking style, and there was no need to freeze it for later (the leftovers were eaten the next day for lunch), however, it still keeps the spirit of Angela's original creation.

When we sat down to eat, Meredith said that it reminded her of the curries her mom used to make because of the sweetness of the mango, coconut milk, and raisins. Jeremy couldn't get enough of the zucchini so he shovelled his little bowl down as well. This is definitely a curry we'll be making again.

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Mango Chicken Curry

by Daniel Saraga March-12-2012

Meredith said that this curry reminded her of the curries her mom used to make because of the sweetness of the mango, coconut milk, and raisins. Adapted from Angela's Kitchen.

Ingredients

• 4 tbsp olive oil
• 1/2 kilo chicken thighs, boneless, skinless, cut into 1" pieces
• 2 medium onions, chopped
• 1 tbsp (rounded) garlic, minced
• dash salt
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups zucchini, chopped into 1-inch pieces
• 2 tbsp curry powder
• 1 mango, peeled and diced
• 2 tbsp cider vinegar
• 1 1/2 cups chicken stock
• 1 mango (yes, another mango), peeled and diced
• 1/3 cup golden raisins
• 3/4 cup coconut milk

Instructions

1. In a Dutch oven heat olive oil over medium-high heat and brown chicken for 3-5 minutes. Remove from pan to a bowl.2. Add onions, garlic, ginger and salt to pan and cook for around ten minutes, stirring occasionally.3. Add peppers and zucchini and continue to cook for 5-10 minutes, until peppers begin to soften.4. Add back chicken, curry powder, 1 mango, vinegar and chicken stock and bring to a boil. Reduce to medium and allow to simmer, uncovered for 25 minutes.5. Add remaining mango, raisins, and coconut milk. Stir and let simmer for 5 to 10 minutes and serve with rice.

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 3 servings

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Secret Recipe Club: Mushroom Quesadillas

I know I missed October,  but it's Movember, and it's time for Secret Recipe Club, hosted by Tina of Mom's Crazy Cooking.

This month's assignment is A Southern Fairytale, run by Rachel, who, according to her site is a "deep fried southern belle and aspiring domestic darling."

Well, if I was going to be doing something southern, I was happy to try some Tex-Mex. I found a recipe for mushroom quesadillas that looked quite yummy (and tasted great) and went straight to work. Rachel's recipe had you making full-sized quesadillas by using a full tortilla on the top and bottom. I found that very difficult to flip on the grill - I just haven't had enough practice. Next time, I'll only fill half of the tortilla and fold it over. Flipping it will be much easier.

Mushroom Quesadillas

4 tortillas
3/4 cup cheddar cheese, shredded and divided into 2
5 mushrooms, chopped and divided into 2
1/4 red pepper, chopped and divided into 2
1/4 small onion, chopped and divided into 2
salsa or sour cream for serving

1. Preheat grill on medium.
2. Place 2 tortillas on grill and sprinkle with half a portion of cheese each.
3. Sprinkle on a portion of each vegetable and top with the rest of the cheese.
4. Place remaining two tortillas on top and gently press down.
5. Grill for 3-5 minutes on each side and let cool for two minutes before cutting using a pizza cutter.
6. Serve with sour cream or salsa.

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Mulligatawny Soup

Soup season is definitely here. There's no doubt about it, and here's another restaurant soup from my past.

Years ago, I attended a franchise presentation for a small chain of Indian fast-food restaurants. It was a very interesting concept, as all of the food was prepared off-site and managed in a manner that made it easy to prepare and serve quickly.

Anyway, their website had a recipe for Mulligatawny, a soup that was made famous in North America by TV's Seinfeld. I made it at the time and it was quite tasty. When I decided to make it again, I was surprised to find that the website no longer existed. Fortunately, the Internet Archive had a copy of the page and I was able work from there.

The recipe on the website had a few errors in it, and I never bothered to write the authors for a correction, so I winged it in a few places. Fortunately, that's the nature of the soup - most of the ingredients vary wherever you go. Some variations use meat, some don't. Some use coconut milk, others use milk and cream.

Another tasty looking variation can be found at Foodland Ontario. Unlike their Moroccan Chicken recipe, I'd probably attempt the Foodland Ontario soup by following their directions.

Mulligatawny Soup

Phase 1

2 tbsp canola oil
1 tsp cumin seeds
1/4 cup onion, diced
1 crushed garlic clove
1/4 cup red pepper, chopped
1 cup tomato sauce
4 cups water
1/4 cup chopped basil
1 tsp lemon juice
1/2 tsp cayenne pepper
1/2 tsp curry powder
salt and pepper to taste
1-1/2 cups milk
1/2 cup cream
2 tsp sugar

1. In a pot, heat oil on medium and sauté onions and cumin seeds until onions are translucent.
2. Add garlic, red peppers, and tomato sauce stirring continuously.
3. Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
4. Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
5. Transfer mixture to a blender.
6. Add milk and puree the mixture.
7. Return soup to the pot and stir in cream and sugar.

Phase 2

2 tbsp canola oil

1/4 cup tomato sauce
1/4 cup water
1 bay leaf
1 potato, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup eggplant, peeled and diced
1/4 cup green peas
salt and pepper to taste

1. Combine all ingredients in a deep pan over medium heat.
2. Let vegetables simmer for 10 minutes, stirring occasionally until cooked.
3. Pour mixture into pot from phase 1 and let simmer for at least 15 minutes, stirring occasionally.

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Grilled Ratatouille

Looking at the recipes I've published during the last month or so, I realized that since fixing my barbecue, I've been grilling quite frequently. In a previous life, I barbecued Moroccan sausages 12-months a year. As long as I had a beer in my hand and I was bundled up, I was good. I might restart that tradition.

Ever since I saw the movie Ratatouille, I've wanted to try making my own version of the vegetable stew. I even found a couple of recipes that follow the signature dish from the movie. The presentation is just as beautiful in real life as it was on screen, however, it was a little too much for me. I wanted something more rustic (read: less complicated preparation).

When I saw Alea's grilled ratatouille, I thought I had found what I was looking for as a starting point, but I didn't realize what I was getting myself into. I took Alea's idea of grilling the vegetables before the finer chopping, chose my own vegetables and quantities (similar to hers), and added some tomato sauce as well.

Where things went south for me was in the cleaning department (I like one-pot dishes): I used more bowls than I thought I would for the prep (with all of the vegetables soaking in oil); chopping the vegetables after grilling, but before adding them to the pot with sauce also got messy. Really messy. I'll make sure to take appropriate measures next time and avoid a much bigger cleanup job than I had originally anticipated.

Taste-wise, it was a huge hit. Everyone loved it. I'll definitely be making it again.

A couple days later, for the benefit of the movie-going crowd, I served the leftover ratatouille over linguini (har, har).

Grilled Ratatouille

2 yellow zucchini, sliced into 1cm rounds
2 green zucchini, sliced into 1cm rounds
1 purple eggplant, sliced into 1cm rounds
2 sweet onions, peeled and sliced in half
2 red peppers, seeded and sliced in half
2 jalapeno peppers, seeded and sliced in half
8 roma tomatoes, sliced in half
1/2 kilo portobella mushrooms, sliced
1/2 cup olive oil
3 garlic cloves, crushed
1 pint tomato sauce
1/2 cup red basil, chopped
salt

1. Preheat the grill.
2. Brush or toss vegetables with olive oil.
3. Grill the zucchini, eggplant and onions for 10-15 minutes (turning to grill all sides).
4. Grill the peppers, tomatoes and mushrooms for 6-10 minutes (turning to grill all sides).
5. In a dutch oven, heat a small amount of olive oil on medium and add garlic. Stir for 1 minute.
6. Add tomato sauce and simmer on low.
7. Meanwhile, chop grilled vegetables and add them to tomato sauce.

Serve with sliced baguette.

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Israeli Salad

For a family gathering, I decided to make some shawarama and salads. Not wanting to make a regular lettuce salad, and not wanting to chop up a ton of parsley for tabouli, I decided to make an Israeli salad.

Now I must admit, this is a slight variation on the traditional Israeli salad that only contains cucumber and tomatoes, however, the variations are still within the boundaries of acceptable salad. The big difference, however, is in the preparation. Apparently, it's a big contest as to who can chop their vegetables smaller. The smaller the vegetables, the more fancy-pants the salad. I just didn't have the time or the will to to that, so mine is in more reasonable chunks. I'm not going to get worked up about it.

Israeli Salad

2 cucumbers, seeded and diced
2 red peppers, seeded and diced
3 medium-large tomatoes, seeded and diced
1/2 vidalia onion, diced
2-4 tbsp mint, chopped
1 tsp sumac (substitute ½ tsp salt if not available)
1 tsp freshly ground black pepper
¼ cup olive oil
3 tbsp lemon juice

1. combine all ingredients and toss

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Vegetable Soup (Gypsy Soup)

This flavorful vegetarian soup is gluten-free and uses
Mediterranean spices for a unique, but not overwhelming flavor.

Week after week of reading Monday posts at Living in the Kitchen with Puppies, I'm reminded of one of my first cookbooks - Moosewood. I don't use it often at all, but every time I see one of the recipes, it's a little push to pull out my own copy.

My very first copy was literally that - a photocopy I had made from a friend's version (the original 1977 edition, I might add). I vowed that when I could afford to buy my own copy, I would. And I eventually did. The second edition (c. 1992) is a little different. still hand-drawn, but the recipes are a bit healthier. Less heavy creams, cheeses and butter, and more yogurt and olive oil (or no oil at all).

One of the things I noticed the very first time I opened the book is that some of the methods are very labour intensive. You're hard-pressed to find a recipe that takes less than an hour. The very first recipe I made (Russian cabbage borscht) took me quite a while as I had a cabbage as big as a basketball and a stockpot to make a double batch.

On this particular day, I decided to make my own version of the Gypsy soup. I say my own version for two reasons: because Katzen's own notes lists a plethora of substitutes for vegetables, and; there's no way I'm blanching, peeling and seeding tomatoes by hand. I will, however, use a small bottle of my mom's home-made tomato sauce instead.

Vegetable Soup (Gypsy Soup)

• 2 tbsp olive oil
• 2 cups onions, chopped
• 4 garlic cloves, minced
• 1 celery stalk, minced
• 2 cups peeled, diced carrots
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp basil
• dash cinnamon
• dash cayenne pepper
• 1 bay leaf
• 3 cups water
• 2 cups tomato sauce
• 1 bell pepper (green or red), diced
• 1 can chickpeas (drained and rinsed)

1. In a dutch oven, heat oil on medium. Add onions, garlic, celery and carrots and saute for 5 minutes. 
2. Add salt and saute for an additional five minutes. 
3. Add paprika, turmeric, basil, cinnamon, cayenne, bay leaf and water. cover and simmer for 15 minutes.
4. Add tomato sauce, peppers and chickpeas. cover and simmer for an additional 10-15 minutes, until vegetables are tender.
5. Remove bay leaf before serving.

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Linked to Cast Party Wednesdays

Chicken Tajine with Zucchini

It was the first nice Friday in spring - warm enough to sit on the patio for a bit after supper as the sun set, with the crazy lights attached to the fence all lit up. It was also the Friday of a very busy and taxing week at work, so I was ready to get cooking as soon as I got home. I needed to decompress.

Meredith did her own research to find a recipe that she wanted to try, and she picked a good one. John Spottiswood's chicken and eggplant tajine. John is one of the founders of Cook, Eat, Share, and is an excellent chef - I've tried his recipes before.
I didn't feel like eggplant, so I substituted zucchini, and substituted another spice (just because I didn't have it on-hand), and the result was excellent. John's choice of adding fennel seeds gave it a unique aroma.

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Chicken Tajine with Zucchini

by Daniel Saraga June-24-2011

This chicken and vegetable tajine uses fennel seeds to add a unique flavor. It's also gluten-free.

Ingredients

• 4 tbsp olive oil
• 3 cups onions, chopped
• 2 red peppers, sliced
• 6 garlic cloves, minced
• 1tbsp paprika
• 1/2 tsp salt
• 1 tsp turmeric
• 1 tsp coriander, ground
• 1 tsp fennel seeds, ground
• 1 tsp black pepper, freshly ground
• 1 tsp cumin, ground
• 1/2 tsp ginger powder
• 1 tsp thyme, dried
• 1 28oz can diced tomatoes
• 3 tbsp lemon juice
• 4 medium chicken breasts, cut into 1-inch pieces
• 3 zucchini, diced into 1-inch pieces
• 1/2 cup slivered almonds
• 1/2 cup cilantro, chopped

Instructions

1. Heat olive oil in a dutch oven over medium heat and add theonions and peppers. Saute for 2 minutes, then add the garlic. Cover and cook until onions are soft, about 8 minutes. 2. Add the paprika, salt, turmeric, coriander, fennel, pepper, cumin, ginger and thyme and 3. stir for 1 minute. 4. Add the canned tomatoes and lemon juice and bring to boil.5. Add the chicken and zucchini and stir. Bring to boil and reduce heat to medium.6. Cover, and let simmer for 25 minutes. 7. Uncover and simmer for 20 minutes. taste and add additional lemon juice, salt or pepper if necessary. 8. Serve on couscous or rice. Garnish with cilantro and almonds or simply stir in cilantro and almonds before serving (that's what I did).

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 6 servings

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Pisto Manchego (Zucchini, Onion and Red Pepper Stew) and Sofrito

Back when I took some general interest culinary courses at George Brown, I learned to make a vegetable stew called a Pisto. The original recipe called for eggplant and half a recipe's worth of a sauce called sofrito.

I made it so often for a while that Meredith and I overdosed on it and I hadn't made it in a few years since.

Wanting to cook more vegetable dishes, I remembered how good the pisto tasted and found the recipe. Not wanting eggplant, I upped the peppers and used the entire sauce recipe (I like sauce). It's just as tasty as we remember.

Without overdosing again, we'll start eating this once in a while.

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Pisto Manchego (Zucchini, Onion and Red Pepper Stew)

by Daniel Saraga June-17-2011

This Spanish vegetable stew is a meal on its own.

Ingredients

• 2+2 tbsp olive oil
• 4 bell peppers, chopped
• 2 large onions, chopped
• 3 medium zucchini, halved lengthwise and sliced 1/8" thick
• 1 sofrito recipe
• 2 garlic cloves
• 1/2 tsp cumin
• salt

Instructions

1. In a dutch oven, heat 2 tbsp olive oil and add the peppers, onion and salt. Cook over medium heat until peppers are soft and set aside. 2. Heat the remaining 2 tbsp oil and add the zucchini. Continue to simmer, stirring occasionally, until the zucchini is soft. 3. Add the pepper and onions back to the mixture along with the sofrito. Let mixture come to a gentle simmer.4. Using a mortar and pestle, crush the garlic, cumin and a dash of salt into a paste and stir it into the pan.5. Cook an additional 10 minutes before serving.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 6 servings

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Sofrito (Sweet Tomato and Onion Sauce)

by Daniel Saraga June-17-2011

This sauce is a key ingredient in the pisto, however, it's also good on its own in pasta, over rice or baked with chicken.

Ingredients

• 1 28oz can diced tomatoes
• 1 onion, chopped
• 1 garlic clove, bruised and minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp sugar

Instructions

1. Place all ingredients into a saucepan and bring to a boil.2. Turn heat down and let simmer for 15 minutes for sauce to thicken.3. Using an immersion blender, puree minture.Unused sofrito can be frozen.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 2 cups

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Rotini with Chorizo and Peppers

• 1 box (375g) whole wheat rotini
• 2 tbsp olive oil
• ½ kilo chorizo, casings removed
• 3 bell peppers (different colours), thinly sliced
• 1 oninon, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fennel seeds, ground with a mortar and pestle
• 2 pinches chili pepper flakes
• 1 can (800 ml) crushed tomatoes
• salt and pepper
• parmesean cheese

1. Cook the pasta until al dente according to instructions.
2. While the pasta is boiling, heat a dutch oven with olive oil over medium heat and add sausage. Cook until browned.
3. Add peppers, onions, garlic, fennel, chili flakes and saute until vegetables start to soften.
4. Add crushed tomatoes and bring to a simmer for 5-6 minutes.
5. Drain the pasta and add ½ cup of the water to the sauce and stir.
6. Add pasta to the sauce, toss and serve.
7. Garnish with parmesean cheese.

Recipe mostly from Girlichef.

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African Chicken in Peanut Sauce

Served on a combination of white and black rice. It was
news to me that black rice turns the white rice purple
if you cook them together. 

• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp chopped garlic
• 1 1/2 tsp onion powder
• 3/4 tsp ground cayenne pepper (or to taste)
• 2 Tbsp vegetable oil
• 2 kilos chicken pieces (with or without skin)

• 2 tbsp oil
• 1 medium onion, finely diced
• 1 red pepper seeded and finely diced
• 1 green pepper, seeded and finely diced
• 1 carrot, finely diced
• 1 garlic clove, minced
• 1 small jalapeno pepper, seeded and finely diced
• 4 cups chicken broth or stock
• 1/2 cup smooth peanut butter
• 1 tbsp tomato paste
• 1 small tomato, seeded and diced
• 1/2 tsp dried thyme
• 2 tsp minced fresh ginger
• 1/2 cup coconut milk
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped cilantro

1. Combine salt, pepper, 2 tsp minced garlic, onion powder, cayenne and oil, rub onto chicken and let marinate for 2-3 hours in fridge or overnight.
2. In a dutch oven, heat 2 tbsp oil, brown chicken in batches and set aside.
3. Add onions, bell peppers, carrot, garlic, and jalapeno and fry for five minutes, gently scraping the bottom of the ban with a wooden spatula.
4. Add chicken stock and bring to a boil.
5. Reduce to medium and let simmer for 20 minutes, uncovered.
6. Add peanut butter, tomato paste, tomato, thyme, ginger, coconut milk and pepper and stir for two minutes.
7. Add back chicken and let simmer for 30 minutes, stirring occasionally to keep sauce from sticking and turning chicken after 15 minutes.
8. Stir in cilantro and serve with rice.

Based on African Chicken in Peanut Sauce by John Spottiswood

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Vegetable Green Curry

At the time of writing, we're getting close to our big move. With half of the kitchen packed, Meredith on a limited diet, and both of us running around like maniacs, it's been difficult finding time to research and test new ideas or formalize old standards. This week I'm going to cheat, and I'm justifying it because it's with a cuisine that I generally suck at anyway.

When I first started cooking, the bottled or canned sauce was a big friend of mine. I didn't realize how much fun it is creating my own mixtures from scratch. Several years ago, I discovered the Aroy-D brand of Thai curries. They're actually quite good, especially when you need to make something quick.

Also a big bonus for me: it's one of the few ways I can eat Thai without going to a restaurant or asking a friend to make it for me. Dunno why, I'm just not good at Thai. 

Vegetable Green Curry

• 1 can Aroy-D Green Curry
• 1 sweet potato, cut into 3/4-inch cubes
• 1 carrot, cut into 1/2-inch rounds
• 1 cup broccoli
• 1 cup sugar snap peas
• 1 red pepper, cut into strips
• 1 cup mushrooms, quartered
• 1 tbsp fresh cilantro (for garnish)

1. In a deep pan, bring the green curry sweet potato and carrots to a boil, cover and reduce to medium. Let simmer for 5 minutes.
2. Reduce heat to medium-low, add broccoli, cover, and let simmer for 2-3 minutes.
3. Reduce to low, add snow peas, red pepper and mushrooms. Let simmer for 2 minutes.
4. If potato and carrot are not soft enough to pierce with a fork, simmer the mixture for an additional 2-4 minutes.

Serve with white rice.




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Steph's Chili con Carne

Visiting some friends in Waterdown, our friend Steph made what's in my opinion one of the best chilis I've ever tasted. It wasn't your everyday beans, meat, tomato paste and heat. It used a good variety of beans and Steph even threw in some chickpeas for good measure. There was a sweet, well-rounded flavour after the chili was sitting in a slow cooker for an hour or so.

Fortunately, the recipe made its way to the Haggis and the Herring for me to share with everyone.

Steph's Chili Con Carne

• 2 tbsp olive oil
• 1 pound lean ground beef
• 1 15 oz can green chilies
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium jalapeño, seeded and minced
• 1 large onion, chopped
• 3 tbsp chili powder
• 1-1/2 tbsp brown sugar
• 3 tsp dried oregano
• 2-1/2 tbsp ground cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1 15 oz can tomato sauce
• 1 28oz can diced tomatoes
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can chickpeas, drained

1. Heat oil at medium in a large stockpot. Add ground beef, and sauté until the meat is no longer red.
2. Add green chiles, garlic, red bell pepper, jalapeño, and onion. Sauté until the onions are translucent.
3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sauté for 1 minute.
4. Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
5. Add black beans, pinto beans, and cannellini. Cook for an additional 20-30 minutes.

(recipe from Stephanie Bluhm-Cormier)
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Chicken with Olives and Peppers

The above photo used 1 kg cut up chicken
(bone-in) and 1 pint cherry tomatoes

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

It's easy because it's one of those everything in one pan and in the oven dishes; the prep time is minimal (minus the waiting for the oven time) as well as the cleanup.

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Chicken with Olives and Peppers

by Daniel Saraga April-24-2009

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

Ingredients

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• 1/2 cup cilantro or parsley, chopped
• 2 cup chicken stock
• 1 lemon, sliced
• to taste salt and pepper

Instructions

1. Preheat oven to 450-degrees.2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 10 servings

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