Adapted from a traditional recipe:

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 […]

Warm Pear Slices with Tangerines

4 pears
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon powdered cloves
4 tangerines peeled and segmented

Quarter, core, and slice the pears. (I don’t usually peel them unless I am uncertain about their derivation.) Heat in saucepot with the butter, sugar, and powdered cloves for 4 to 5 minutes. Remove from heat […]