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Tagine of Chicken with Apricots

 

Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests

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Chili with Black Beans and Grilled Chicken

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The addition of grilled chicken adds a flavorful and festive note to this simple chili. I like to use leftover chicken alla diavola (marinated in extra virgin olive oil, lemon juice and chile peppers), which we often make on the barbecue. It adds pleasant hints of citrus and hot pepper to the mix, but if you’re opting for convenience, use a store-bought rotisserie chicken instead. You won’t be disappointed.

 

 

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Southwestern Turkey Stew with Cornmeal Dumplings

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This simple stew captures the best of the Southwest – the seductive flavors of the chiles, combined with luscious chunks of turkey in a tomato-based broth.  Comforting cornmeal dumplings complete the theme.  Serve it as a one-dish meal – there really isn’t anything else you need, although you may want to add a tossed green salad.

Southwestern Turkey Stew with Cornmeal Dumplings
Serves 6
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Ingredients
  1. 1 tbsp olive oil 15 mL
  2. 2 onions, finely chopped
  3. 4 stalks celery, chopped
  4. 4 cloves garlic, minced
  5. 1 jalapeño pepper, seeded and minced
  6. 1 chipotle pepper in adobo sauce, minced (see Tip)
  7. 1 tbsp chili powder 15 mL
  8. 1⁄2 tsp cracked black peppercorns 2 mL
  9. 1 lb skinless boneless turkey breast, cut into 1⁄2-inch (1 cm) cubes 500 g
  10. 2 tbsp whole wheat flour 25 mL
  11. 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
  12. 21⁄2 cups reduced-sodium chicken stock 625 mL
  13. 2 cups sliced green beans 500 mL
  14. Dumplings
  15. 3⁄4 cup stone-ground cornmeal 175 mL
  16. 1⁄2 cup whole wheat flour 125 mL
  17. 2 tsp baking powder 10 mL
  18. 1⁄2 tsp salt 2 mL
  19. 1 cup buttermilk 250 mL
  20. 1 tbsp olive oil 15 mL
Instructions
  1. 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and celery and cook, stirring, until celery softens, about 5 minutes. Add garlic, jalapeño and chipotle peppers, chili powder and peppercorns and cook, stirring, for 1 minute. Add turkey and cook, stirring, until surface whitens, about 2 minutes. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors meld, about 15 minutes. Stir in green beans.
  2. 2. Dumplings: In a bowl, combine cornmeal, flour, baking powder and salt. Make a well in the center. In a measuring cup, combine buttermilk and oil, mixing well. Pour into well and stir just until mixture is evenly moistened. Ensure stew is at a simmer and drop dough by heaping tablespoons (15 mL) onto simmering liquid. Cover tightly and steam until dumplings are puffed and tender, about 20 minutes.
Notes
  1. Tip
  2. Chipotle peppers are dried smoked jalapeño peppers. When reconstituted and cooked in adobo sauce, they carry a lot of heat, so if you’re heat averse, use only half of one.
Judith Finlayson http://judithfinlayson.com/

Creole Chicken With Red Rice

13Creole Chicken with Red Rice I love the lively Cajun flavors of this dish. Served on a deep platter, surrounded by colorful rice and sprinkled with flecks of toasted sliced almonds, preferably with bits of skin for the visual effect, it’s pretty enough to serve to guests. 

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Turkey Mole

650-fp-11In many parts of Mexico, no special occasion is complete without turkey cooked in mole poblano. The authentic dish is quite a production; this simplified version is delicious nonetheless. Serve with hot tortillas, fluffy white rice and creamed corn.

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Indian Style Cashew Chicken

This rich, comforting mélange is called Indian_Style to distinguish it from Thai Cashew Chicken, which is a very different dish, although equally delicious. Serve this over brown basmati rice with zesty mango chutney, but other robust fruit chutneys work well, too. Add a green vegetable, such as steamed broccoli, to round out the color palette.

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Arroz con Pollo (page 100)

Arroz con Pollo

 

This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat. If you prefer a drier version, reduce the quantity of chicken stock by 1 cup (250 mL) and/or omit the wine. A tossed green salad is all you need to add.

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