Login to Save Like

Ingredients

• MOROCCAN tomato sauce *
• 2 TBSP olive oil
• 3 TBSP chopped shallots
• 3 TBSP chopped garlic
• 2 pounds tomatoes, coarsely chopped or a 28-ounce can Italian plum tomatoes
• 1 tsp harissa sauce or to taste, available at specialty stores,
• or 1/2 tsp dried red pepper flakes mixed with 1/2 tsp cumin
• 1/2 tsp raz el hanout or use 1/2 tsp of powdered cumin
• sea salt
• Heat the olive oil in a medium saucepan. Add the shallots and garlic and sauté about 2 to 3
• minutes. Add the tomatoes, harissa, raz el hanout and season to taste with salt. Simmer for about
• 15 minutes or until thickened. Cool for about 5 minutes. Purée in a blender until smooth.
• NOTE: Have you ever tasted harissa? It is a hot sauce from North Africa and it is
• wonderful on couscous, goulash, Serbian bean soup and steak tartare. I love spicy foods.
• Raz el hanout or ras il hanouf is the Moroccan equivalent of Asian five-spice powder or Indian
• garam masala. It combines all of the most characteristic spices of the Moroccan cuisine. It
• contains a mixture of about ten sweet and savory spices such as cardamom, mace, nutmeg,
• cinnamon, allspice, and cloves
• ******************************************
• FARM-RAISED chicken breast WITH STUFFING *
• 1/2 cup couscous
• 2 TBSP olive oil
• sea salt
• 1 cup water
• 2 TBSP minced shallots
• 1 TBSP minced garlic
• 1/2 pound eggplant, cut into 1/4 -inch cubes
• 1 small red pepper, seeded, cored and diced
• 1/2 tsp ground cumin
• 2 TBSP chopped cilantro
• 2 ounces goat cheese, cut into 1/4-inch cubes
• freshly ground black pepper
• -----------------------------------------
• 4 -8-ounce boneless chicken breasts, wings attached (optional), with as much skin as possible left
• on.
• Put the couscous in a small bowl, add 1 tsp of the olive oil and toss to coat well. Bring 1 cup of
• salted water to a boil. Add the couscous, bring back to a boil, and remove from the heat. Cover
• and steep for 5 minutes. Uncover, fluff with a fork to separate the grains.
• Heat 1 TBSP of the olive oil in a medium sauté pan, add the shallot and garlic and sauté for about
• 1 minute. Add the eggplant and cook, stirring, for about 5 minutes or until soft. Add the red
• pepper and cumin and sauté for about 1 more minute. Remove from the heat, mix with the
• couscous, cilantro and goat cheese. Taste and adjust the seasoning.
• Preheat the oven to 375º F.
• Divide the stuffing into 4 portions. Cut a pocket into the thick side of each chicken breast and
• stuff it with about half of each portion of stuffing. Put the remaining stuffing under the skin,
• pulling and tucking the skin under the breast to smooth and shape. Brush the breast with the
• remaining oil and season to taste with salt and pepper.
• roast the chicken breast for 25 to 35 minutes or until cooked through and nicely browned.
• Remove from the oven, cover with aluminum foil to keep warm and let rest for 2 to 3 minutes
• before serving.
• Assembly: Pool some of the Moroccan tomato sauce on 4 dinner-size plates. Slice each chicken
• breast into 4 or 5 pieces and use a spatula to transfer them to the plates. Mound the spaghetti
• squash, red chard and green beans around the chicken.
• NOTE: The stuffing keeps these chicken breasts moist while they are cooking and they
• look beautiful when sliced. Tossing the couscous with the oil before
• cooking is a great trick. It keeps the couscous from sticking together. A farmer in Pennsylvania
• raises chickens for a lot of restaurants in napa. They run free in big barns, have access to the outside, drink water from a
• well and eat only organic feed with no chemical additives.

Description

This Is From The Napa Valley , A Nice Restaurant .there

Group Recipes