Chicken Tarragon
This recipe serves 4 and takes 25 minutes to prepare.
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup chicken broth
1 Tbsp minced fresh tarragon
2 Tbsp vegetable oil
2 cups (8 oz) Food You Feel Good About Chopped
Vegetables (Mirepoix)
Directions:
1. Heat oil in a nonstick skillet on MEDIUM-HIGH.
Brown chicken lightly, 2-3 min per side; remove
from skillet.
2. Add mirepoix; cook on LOW 5 min.
3. Top with chicken, broth and tarragon. Salt and
pepper to taste.
4. Simmer, covered, 15 min.
Nutrition Info:
Amount Per Serving - Calories 190, Total Fat 9g,
Sat. Fat 2g, Cholesterol 65mg, Sodium 240mg,
Carbohydrates 5g, Diet. Fiber 1g
HARIRA: THE PEARL OF MOROCCO
If you've ever eaten in an African restaurant or
anyplace featuring international cuisine, perhaps
you were lucky enough to come across Harira, one
of the delights of that whole continent's cuisine.
Here is a simplified recipe that you will want to
make again and again. Serves 4-6.
2 tablespoons olive oil
1 large onion, minced
3 large cloves garlic, chopped
2 tablespoons best-quality curry powder
1/2 teaspoon ground cinnamon
2 large lamb shoulder blade chops, cubed
1 medium tomato, chopped
2 cups beef broth
1 14-oz. can chickpeas
juice of two lemons
cilantro leaves
Heat the oil in a large, heavy pan. Brown the
onion. Add the garlic and stir for one minute.
Add the spices and stir. Add the lamb and coat
it completely with the spice mixture, allowing
it to fry for a few minutes, followed by the
tomatoes. Pour the beef broth over it, and as
soon as it begins to boil, turn the heat down
to a gentle simmer.
In a small bowl, mash half of the chickpeas.
After a half hour, add them along with the
whole chickpeas to the simmering soup and cook
for another hour. At the end of the cooking time,
squeeze in the lemon juice. When you serve it,
top each bowl with a few cilantro leaves.
