Instructions
Preheat the oven to 425°F.
Heat the vegetable oil in an ovenproof sauté pan over medium heat.
Add the onion and celery and cook for 2– or until slightly softened.
Remove the pan from the heat.
Add the rice, apple, dried fruit, almonds, salt, and thyme.
Mix ingredients thoroughly.
Bake for 12– or until hot and lightly crispy.
Makes about 3 1/2 cups.
Chicken with Dates and Toasted Almonds Middle Eastern cooking is replete with recipes that include dates and nuts.
This intriguing dish adds honey and hot and spicy Ras el Hanout (page xx), a fragrant blend of spices popular in Morocco.
There’s a good balance of soft and crunchy, heat and sweet.
Steamed couscous would be the perfect accompaniment, plus a green vegetable.
1 tablespoon finely chopped almonds, optional 4 bone-in chicken breast halves or whole legs or 1 broiler-fryer chicken, cut into 8 parts 2 tablespoons extra virgin olive oil 1 large onion, chopped 2 large garlic cloves, minced 1 teaspoon Quick Ras el Hanout (page xx) 1 bay leaf 1 1/2 cups chicken stock 12–16 dates, pitted and halved 2 tablespoons honey Preheat the oven or toaster oven to 400°F and roast the almonds for 5– or until they are lightly browned and fragrant.
Rinse and dry the chicken parts.
Heat the olive oil in a large sauté pan over medium heat and cook the chicken, turning the pieces occasionally, for or until the skin is lightly browned.
Remove the chicken to a dish.
Discard all but a film of fat from the pan.
Add the onion and cook for or until softened slightly.
Add the garlic, Ras el Hanout, bay leaf, and chicken stock and cook over medium-high heat for or until the liquid has reduced to about one cup.
Return the chicken to the pan.
Coat the chicken with the pan fluids by turning the pieces once or twice.
Cover the pan, turn the heat to low-medium, and cook for or until cooked through.
Remove the chicken to a serving platter and keep warm.
Add the dates and honey to the pan.
Cook over medium-high heat for 3– or until the sauce has thickened and appears syrupy.
Spoon the sauce around and on top of the chicken.
Sprinkle with the almonds, if used.
Makes 4 servings.