T is for tagine

I feel like I am always singing my own praises. But this chicken tagine with chickpeas and mint was dope. I was told to pair it with a wine "with distinct spice notes," which I don't think I did, but it was delightful alongside the pinot noir I chose. I accompanied it with some couscous, steamed in chicken broth and fattened up with butter. The tagine tasted even better the next day. This makes 6 generous servings.

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
8 large garlic cloves, minced
1 tablespoon minced peeled ginger
3 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) chicken broth
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice
1/2 cup chopped fresh cilantro
1 lemon, quartered, thinly sliced
2 tablespoons (or more) fresh lemon juice

4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/2 cup chopped fresh mint

Preparation

Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in chicken broth, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more stock or water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

L is for lemon basil chicken with garlic and spinach mashed potatoes

This recipe was a commemoration of our first "date." (And by "date," I mean "bait-and-switch-candlelit-'dinner-party'-with-no-guests-and-let's-not-talk-about-
that-pesky-boyfriend-while-we-chat-it-up-until-four-in-the-morning.")
We've all had one of those, I'm sure. But for everyone's handy reference, this kind of experience goes well with a nice roast chicken. You may not know what the hell you're getting yourself into, but at least you'll both be well fed. And it tastes even better the second time around.

Ingredients

chicken and potatoes

1 whole chicken
2 lemons, sliced thinly
1 lemon zest
1 large bunch basil
1-2 sprigs rosamery
5 creamer potatoes
4 cloves garlic, crushed and minced
1 head fresh spinach
3 tablespoons unsalted butter
2/3 cup milk or cream

apetizer platter

roasted, peeled red, yellow, and green peppers drizzled with olive oil
asparagus sauteed in oil and lemon juice (salt and pepper to taste)

Preparation

Separate skin on the breast of chicken from the breast so that there are large pockets -- in which to place 2/3 of the basil and sliced lemons. Place remaining basil and lemon along with rosemary in the cavity of the chicken. Roast at 375 for appropriate time based on weight. Boil potatos for 20 minutes or so as well as briefly steaming spinach until wilted. While waiting for water to boil, melt butter in pan with lemon zest, garlic, and a little olive oil. Mash potatoes and add butter, milk, and spinach.

g is for ginger

My (Simona's) efforts to make an Indian meal were curtailed by a lack of resources: I left the house with a vague shopping plan, but could not find Indian curry paste or naan in even the bougiest grocery store in town (A.J.'s). The result was a fusion of Indian and Thai flavors. We thought it was excellent and we'd make it again. The spicy chicken skewers with ginger-mint-cilantro sauce were very spicy. Not for the feeble. The ginger cilantro jasmine rice helped to fan the flames in our mouths. I snuck in a pad of butter, but that probably was not necessary.

SPICY SKEWERS WITH CHUTNEY (makes 2 servings):

Chutney Ingredients
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 tbsp. minced fresh ginger
1 jalapeño chili, seeded, minced
3-4 tablespoons (or more) plain yogurt

Chicken ingredients
1/2 cup plain yogurt
3 tablespoons curry paste (we used red and green Thai curries)
1 tablespoon olive oil
4 garlic cloves, minced
4 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
3/4 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
2 limes, cut into wedges

For chutney:
Blend all ingredients in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)

For chicken:
Whisk non-chicken ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 4 hours and up to 12 hours.

Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Serve chicken with Cilantro-Mint Chutney and lime wedges.

GINGER JASMINE RICE (makes 8 servings):

ingredients:
3 cups jasmine rice
3 tablespoons peanut or olive oil
1/3 cup finely chopped peeled fresh ginger
3 large garlic cloves, minced
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped

preparation
Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.