Michael’s Moroccan Chicken and Prunes

• 4 large, boned chicken breasts
• 1 lb high-quality, pitted prunes
• ~10 T extra virgin olive oil
• ~3-4 T clear, light honey
• ~ 2 T grated fresh ginger
• ~ 1-2 T chopped, salt-cured capers (brined fine, too)
• ~ 2 t ground cumin
• 1 small-medium red onion, diced
• 3 large cloves fresh garlic, minced
• 1.5 c good white wine
• Lots of chopped fresh cilantro
• 4 oz (about a large handful) of dry, oil cured black olives (not Greek or Kalamata), preferably with Herbes de Provence.

In a small bowl, mix ~10 Tbsp olive oil with 3-4 Tbsp clear honey (whiter is better). Whisk in ~2 tsp cumin, about a tablespoon of grated fresh ginger, and about a HEAPING tablespoon of chopped, salt-preserved capers. Add 3 minced cloves of garlic and a diced, small-medium red onion.

Lay four boned chicken breasts and a pound of high-quality pitted prunes in a French or Dutch oven (or casserole). Coat prunes and chicken with oil/honey/onion mixture. Then add to the dish 1.5 cups good white wine (we liked a Sauvignon Blanc) and one handful of chopped cilantro. Also, add 3-4 oz (large handful) of pitted, dried black olives (cured in oil (not Greek or Kalamata), preferably with Herbes de Provence).

The chicken and fruits should fit tightly in the pan and shouldn’t be layered too deeply (not much more than one layer of fruit on top of chicken). If the liquid doesn’t just cover the fruit and chicken (you don’t want it swimming, but you do want all the prunes submerged), whisk together some more oil, honey, cumin and ginger and add a splash more white wine.

Let sit on counter for 45 mins (or in fridge for an hour or more).

Place in preheated oven at 350 degrees F for 40-45 minutes. Prunes and olives should be succulent and soft. Chicken should be perfectly moist. Very little liquid will actually be left in pan after serving.

Serve with couscous, rice, or saffron rissotto. Garnish with fingertips-full pinch of fresh chopped cilantro. Be prepared for a mind-numbingly pleasurable experience if you do this with the saffron risotto.

Grab at the store:

• 1 lb brussels sprouts
• 1 lb bacon (yes, take the time to get it cut at the counter)
• 2 large granny smith apples
• 3 cloves garlic
• 1 lb pasta
• 3-6 T butter
• a chunk of pecorino Romano
• salt and pepper

Trim and quarter 1 lb brussels sprouts. Put in pot of room temperature water to soak.

Slice 1/2 lb - 1 lb bacon pieces into thirds or quarters (roughly 2″ lengths) and begin to saute in large/deep pan (good pork - pancetta, guanicale - would be nice, but bacon was great; more is better, I think)

While bacon is cooking, cut two large granny smith apples into 6ths. Chop each segment into chunks (you want bite-size, but not too small; BIG bite size).

When bacon is 3/4 cooked, pour off 1/2-3/4 of the fat, leaving 1/4 cup or more behind; enough to grease the sprouts, etc.

Add 3 cloves garlic, minced, to the bacon and hot fat.

Turn on broiler.

After 1 minute of essentially deep frying the garlic bits, add the sprouts (strain/drain soaking-water first). Sauté a few minutes until all sprouts slightly yellow and start to soften on outsides.

Add apples and sauté until all apples look a little yellowed, which won’t take as long as the sprouts.

Throw whole pan onto middle rack under broiler for a while (~4-5 minutes) until sprouts and apples are lightly roasted and sprouts are soft to the wooden-spatula-poke.

Remarkably, the sprouts get tender and the apple pieces stay a little crisp and plenty juicy on the inside.

Meanwhile, plan to have 1 pound of pasta coming out of the water just after vegetables go into the oven (I used spaghetti, but penné or angel hair both sound good, too.)

Have on hand several tablespoons of melted butter (3-6, depending on your love of butter, again, more is better, I think). Toss pasta with butter, and add grated (fresh if possible) pecorino Romano liberally.

Salt lightly. Grind pepper vigorously.

****Get large serving bowl. Make a big ol’ party out of sprouts/apples/bacon/garlic/pasta/butter/cheese.

The result is killer: Sweet (apples), salty (bacon), bitter (sprouts), and sour (apples), fragrant (garlic), and deeply satisfying (carbs, butter, cheese, bacon fat, mmmm…) You’ll dig it.

Don’t plan on having room for ice cream afterward.
(Do plan on having a place to sleep nearby. Hibernation will ensue.)

Kristin’s LOL Loaf Recipe

• 2 pounds lean ground beef (or bison)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup soft bread crumbs
• 1/2 cup milk
• 1 tsp Worchestershire sauce
• 1/4 cup finely chopped onion
• 1/4 tsp dried leaf thyme, crumbled (or fresh)
• 1/4 tsp dried leaf rosemary, crumbled (or fresh)
• 1/3 cup white wine
• 3 slices bacon

Preparation:

Cut bacon into inch-long pieces and brown slowly over low heat. Blot excess bacon grease using paper towels on a plate. Mix ground beef (or bison), bacon, salt, pepper, eggs, bread crumbs, milk, Worchestershire, wine, onion, thyme, and rosemary. Pack into lightly greased loaf pan. Bake at 350º F for 1 hour. Garnish with fresh rosemary for tail, whiskers, and onion slices for the eyes with cloves in the center. Chop a fresh carrot into triangle-shaped ear pieces.

Serves 6-8 people as part of a dinner.