Moroccan Chicken Stew

Makes 2 servings: 
• 1 pound of boneless skinless chicken thighs, cut into 1 inch pieces. 
• 1 medium yellow onion, cut into ½ inch pieces. 
• 1 medium carrot, cut into ½ inch pieces.
• 2 medium red bliss potatoes, cut into ½ inch pieces. 
• 2 garlic cloves, minced. 
• 2 cups chicken broth.
• ½ cup of chopped pitted dates. 
• 1 tablespoon ground cumin.
• 2 teaspoons ground coriander. 
• 1 teaspoon ground turmeric. 
• Juice from 1 lemon.
• 4 tablespoons quality extra virgin olive oil. 
• 2 tablespoons ras al hanout spice blend.
• Salt and fresh cracked black pepper, to taste.
• ¼ cup fresh cilantro or parsley(optional).
1. The night before, combine chicken, lemon juice, cumin, coriander, turmeric, salt, pepper, and 2 tablespoons of olive oil in a medium bowl. Marinate overnight.
2. Heat a pot/ dutch oven over high heat. Add remaining 2 tablespoons of olive oil to the pot.
3. Add the chicken to the pot in one, even layer. Do not stir or move the chicken for several minutes, allowing the chicken to brown.
4. Stir once, and allow to brown lightly on an additional side. Remove chicken from the pot and adjust to medium heat.
5. Add the onion, carrot, garlic, dates and ras al hanout to the pot. Stir frequently for several minutes, allowing the vegetables to soften slightly and the spices to toast.
6. (Optional) For a thicker sauce, add enough flour to the vegetables to coat them lightly. Cook for an additional few minutes, cooking out the raw flour taste.
7. Return the chicken, and any juices, to the pot with the vegetables.
8. Add the potatoes and chicken broth to the pot. Stir to combine.
9. Once the stew comes to a simmer, lower the heat. Allow the stew to simmer uncovered for 15-20 minutes.
10. The chicken and potatoes should be cooked through, the dates will have melted and the broth will have thickened slightly.
11. Adjust seasoning to your taste with salt and more fresh pepper.
12. Serve over rice/ couscous or your grain of choice. If you choose, you can garnish with ¼ cup of chopped cilantro or parsley.

Chicken Noodle Soup

Makes 2 servings.
• 1 quart of chicken broth
- best if you make your own, but store broth does just fine.
• 8 oz of shredded, cooked chicken.
- cooking the chicken outside the soup helps it keep its moisture.
• 1 medium carrot, peeled and cut into ½ inch squares.
• 2 celery stalks, cut into ½ inch squares.
• ½ sweet onion, cut into ½ inch squares.
• 1 cup uncooked noodles or pasta of your choice.
• 1 Tablespoon chopped fresh thyme.
• 2 Tablespoons chopped fresh parsley.
• 2 Tablespoons extra-virgin olive oil.
1. Heat a medium size pot over medium-high heat. Add the extra virgin olive oil to the pot.
2. Once the oil shimmers and smoke a little add your carrot, onion and celery to the pot. Cook, stirring occasionally, for 5 to 6 minutes or until vegetables are softened slightly.
3. Add the chicken broth to the pot and allow to come to a boil. Add your pasta to the pot, and cook according to manufacturer’s instructions.
4. Reduce the heat to low, and add shredded chicken, thyme and parsley.
5. Stir the soup once or twice to allow chicken to heat through and herbs to come fragrant and aromatic. Season with salt and fresh black pepper. Eat and enjoy!
Note: This soup can be adjusted to your taste or preference. Try adding different vegetables, cutting the vegetables in different shapes, or changing up the flavors by adding spices/ different herbs. It can really be whatever you want it to be.

Guacamole Recipe

• 6 ripe Hass avocados, halved and pit removed.
• ½ large or 1 small red onion, small diced.
• 1 jalapeño or 2 serrano peppers, seeds removed and finely chopped.
• 1-2 medium tomatoes, cored, medium dice.
• Juice from 1-2 fresh limes (yes, using fresh limes makes a difference).
• 2 oz fresh cilantro, rinsed and finely chopped.
• 1-2 tablespoons ground cumin (use less if toasting and grinding your own cumin), salt and fresh ground black pepper.
• Your favorite tortilla chips, for serving.
1. Scoop out your avocados into a bowl and mash them lightly with half the lime juice. Don’t over mix the avocado. It shouldn’t be completely smooth, instead retaining some of the original texture.
2. Add all remaining ingredients to the bowl. Season with salt and pepper and mix gently.
3. Taste your guacamole, preferably on a chip to get the full experience. Adjust seasoning to your personal taste.
4. If making ahead of time, squeeze a few extra drops of lime juice over the top of your guacamole. Take a sheet of plastic-wrap and cover the bowl or container, pressing the plastic against the guacamole so that no air can reach it. The extra acid from the lime and lack of air will keep your guacamole green for a few extra hours in the refrigerator.

Thanks to Chef Eric, now you can also make these recipes at home. Enjoy!
Little Red School House
and Elisabeth Irwin High School

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