Friday, June 5, 2009

I haven't even reported about our fun festivities last weekend, and it is already the weekend - again!

Here are the highlights of last weekend:

* A Pancake Party with our Dutch friends. We made American-style pancakes for them, and they made Dutch pancakes for us. Too fun!

* Tried a new Moroccan and couscous dish out for our friends Derek and Katie. The food and company was both fabulous. I'll share the recipe below.

* Tapas at La Tasca on Sunday night with Scotty and Rebecca. I had a half off coupon -- whoah baby -- so we tried so many yummy tapas. Good times!




Tonight we're headed over to Mike and Trudy's for crabs!!! I am so excited! Trudy is from Maryland, so this girl knows what's going on when it comes to crabs. Her husband just picked up fresh crab at the fishmonger this morning. What a treat!

Tomorrow MBA and I are planning on going for a run, attending the Leith Festival, and heading over to Katie's Mexican Fiesta Birthday Bash in the evening. Katie is even making homemade guacamole for the festivities -- yum!


Moroccan Chicken


Yield
4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)
Ingredients

* Chicken:
* 1 tablespoon all-purpose flour
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1 teaspoon brown sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon freshly ground pepper
* 8 chicken thighs (about 2 pounds), skinned
* 1 tablespoon olive oil
* 1 1/4 cups shallots, peeled and quartered
* 1 1/4 cups fat-free, less-sodium chicken broth, divided
* 12 whole pitted dates, chopped
* 1 tablespoon chopped fresh cilantro


Couscous:
* 3/4 cup fat-free, less-sodium chicken broth
* 3/4 cup water
* 1/4 teaspoon salt
* 1/8 teaspoon ground cumin
* 3/4 cup uncooked couscous
* 1/4 cup slivered almonds, toasted


Preheat oven to 375°. To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.

Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

A few notes from the chef: I used a separate baking dish because I don't have a pot or pan that can go from stove top to oven ... and it still totally worked. I only had one shallot so I chopped up a bunch of fresh garlic, and it was marvelous! I used dried figs instead of dates. Again, it was marvelous. And I didn't use almonds in the couscous. Also, I would recommend doubling the amount of couscous the recipe calls for. A very yummy dish all the way around!

5 comments:

Anonymous said...

I am glad I madde this blog post twice! Feel very special. Sounds like lots of good times and good meals with friends. And the crabs..ahhhh!

katie

Jessica said...

Thanks for the recipe and most of all for the photo! I love pictures of you!

Ashli said...

Katie - I can throw some 'shout-outs' out there! You want me to bring some extra crab to your party tonight? Maybe some fish??? Haha!

Mrs. B - I expect to see pictures of your pretty face next week!! Lots and lots!!!

Anonymous said...

Ash,
If a recipe has cilantro it always catches your eye! This sounds so good. Let's make it when I come see you.
Love,
Mom

Hilary said...

i love that pic of you and Matt! helloooo that's a default picture! ;-)

 
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