 Return to Recipes Corner |
  |
 Printer Friendly Page |
|
|
| Recipe created by: Hugh Carpenter |
|
Flavor combinations typical of Morocco-honey, lemon, paprika,
crushed red pepper, cilantro, mint and leathery black
olives-magically blend to create this refreshing and
exceptionally delicious recipe.
|
| 3/4 pound or 12oz fusilli or other spiral shaped pasta of your choice |
|
| 8 cloves garlic, minced |
| 3 tablespoons ginger root, peeled and grated |
| 1/2 cup fresh cilantro, minced |
| 1/2 cup fresh mint leaves, minced |
| 1/2 cup fat-free chicken stock |
| 1/2 cup freshly squeezed lemon juice |
| 6 tablespoons honey |
| 1 tablespoon ground cumin |
| 1 tablespoon sweet paprika |
| 1/2 - 1 teaspoon red pepper flakes (to taste) |
| 1 tablespoon cornstarch |
|
| 1 pound boneless, skinless chicken breasts, cut into thin bite-size pieces |
| 1 tablespoon olive oil |
| 1/2 cup oil-cured black olives (or Kalamata olives), pitted and coarsely chopped |
| ground nutmeg, to taste (optional) |
|
|
|
| 1. |
Combine and thoroughly mix all sauce/marinade ingredients.
|
|
| 2. |
Cut chicken as specified and place into a plastic freezer bag.
Add 3 tablespoons of the sauce/marinade, seal, shake well and
marinate chicken at least 30 minutes or up to 8 hours in the
refrigerator.
|
|
| 3. |
Pit and chop olives.
|
|
|
|
|
| 1. |
Cook pasta in plenty of rapidly boiling salted water until al dente.
Drain and reserve.
|
|
| 2. |
While pasta cooks, heat a large stir-fry pan or skillet over high heat.
Add olive oil. When oil gives off a wisp of smoke, add chicken and
stir-fry until it loses its raw outside color, about 3 minutes.
|
|
| 3. |
Add remaining sauce, olives and cooked pasta. Reduce heat to
medium and stir gently until everything is evenly combined and
heated through, about 3 minutes. Serve immediately straight
from the pan, dusting nutmeg over each serving at the table if
desired.
|
|
|
| Rieslings | Off-dry white like German Riesling Kabinett. |
| Sparkling Wines | Off-dry sparkling wine like Asti Spumanti. |
| Carignan/Syrah | Dry, rich, spicy red like Carignan or Santa Barbara Syrah. |
|
|
|
(per serving) |
| 8 oz. |
| 638 |
| 16.1% |
| 11.5 g |
| 1.7 g |
| 53 g |
| 632 mg |
| 101 g |
| 3.3 g |
| 34 g |
| |
|
|
To turn this recipe into a tasty seafood entree, substitute large
raw shrimp (shell, devein and split lengthwise first) for the
chicken. For an equally tasty vegetarian entree, simply omit
the chicken and substitute vegetable stock for the chicken stock.
|
|
|
|
| Return to Recipes Corner |
