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Harissa is a fiery condiment used in many North African dishes. If you can’t find it, use cayenne instead. Stir in the couscous just before serving the soup. If it sits for too long, the couscous will absorb all the broth. Don’t use instant couscous–it will turn to mush.
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INGREDIENTS
1 medium yellow onion, finely chopped
3 pounds chicken thighs, skinned
1-1/2 teaspoons ground cumin
1-1/2 teaspoons sweet paprika
Salt and freshly ground black pepper
7 cups homemade or low-salt canned chicken stock
1/2 teaspoon harissa or 1/8 teaspoon cayenne; more to taste
2 tablespoons tomato paste
3 medium red tomatoes peeled, seeded, and chopped
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1/2 cup couscous (not instant)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
DIRECTIONS
1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the chicken thighs, cumin, paprika, turmeric, cinnamon stick, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, for about 2 minutes. Add the stock, harissa, tomato paste, and tomatoes. Cover and simmer gently until the chicken is cooked and falls easily from the bone, about 45 minutes.
2. Take out the cinnamon stick and discard it. Remove the chicken from the broth and let cool. Skim any fat from the surface of the broth. Pull all the chicken meat from the bones; discard the bones. Tear the meat into 1-inch pieces and stir the chicken back into the soup.
3. Over medium-high heat, bring the soup to a gentle boil. Stir the soup constantly as you slowly add the couscous. Reduce the heat to low, add the mint and cilantro, and simmer, uncovered, until the couscous is tender, about 5 minutes. Stir in the lemon juice. Taste and add salt and pepper if needed.
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Warm, earthy spices infuse this savory stew, and olives and lemon add brightness. It’s perfect for casual entertaining because it tastes even better a day or two after it’s made
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INGREDIENTS
6 pounds boneless, skinless chicken thighs (about 25 thighs), trimmed of excess fat
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large yellow onions, thinly sliced
8 cloves garlic, crushed and peeled
1 tablespoons ground turmeric
2 teaspoons ground coriander
3 small dried red chiles, preferably chile de Arbol, stemmed and crumbled
Two 3-inch cinnamon sticks
2 fresh bay leaves or 1 dried
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1 quart lower-salt chicken broth
Finely grated zest and juice of 4 lemons
2 cups canned chickpeas, rinsed and drained
2 cups small pitted green olives, such as picholine or manzanilla
3 tablespoons chopped fresh cilantro or mint
DIRECTIONS
1. Season the chicken all over with 2 teaspoons salt and 2 teaspoons pepper. Heat the oil in an 8-quart Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the chicken well all over, about 3 minutes per side, transferring each batch to a plate or bowl-it’ll take about 4 batches and 24 minutes total to brown all the chicken. The bottom of the pan will be brown, but that’s OK.
2. Reduce the heat to medium, add the onions and garlic and cook, stirring occasionally until the onions are softened and golden brown, 5 to 6 minutes. Add the turmeric, cumin, coriander, chiles, cinnamon sticks, and bay leaves and cook, stirring constantly, until fragrant, about 1 minute more. Add the chicken broth, lemon zest, and 1/2 cup of the lemon juice. Cover and simmer over medium-low heat for 30 minutes.
3. Return the chicken and any accumulated juices to the pot. Carefully stir in the chickpeas and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally, until the sauce has thickened somewhat and the chicken is cooked through, 6 to 8 minutes more. Stir in 1 tablespoon of the remaining lemon juice and season to taste with salt and pepper. Serve over the Saffron Couscous, sprinkled with the cilantro or mint.
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Warm Middle Eastern spices and fresh mint make this pilaf a great accompaniment to lamb roasts or chops, seared scallops, roast chicken, or sausages. Serve the couscous loose, or for a more formal presentation, you can make timbales by packing the couscous into ramekins and unmolding them onto your serving plates.
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INGREDIENTS
2 tablespoons extra-virgin olive oil
1 small onion, finely diced (about 3/4 cup)
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1-3/4 cups homemade or low-salt canned chicken broth (one 14-ounce can)
1 cup 1 cup medium-grain (Moroccan) couscous
1/3 cup chopped fresh mint
1/4 cup slivered almonds, toasted
1 tablespoon fresh lemon juice; more to taste
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DIRECTIONS
1. Heat the oil in a medium saucepan over medium heat. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is very soft, about 7 minutes. Add the cumin, coriander, turmeric, and cinnamon, and cook, stirring, for 1 minute. Stir in the broth, increase the heat to high, and bring to a boil. Add the currants, cover, remove the pan from the heat, and let sit for 10 minutes so the currants can plump.
2. Return the broth to a boil over high heat. Stir in the couscous and the remaining 1/2 teaspoon salt, cover, remove from the heat, and let sit for 5 to 7 minutes. Scrape a fork through the couscous to fluff it. Add the mint and almonds and stir them into the couscous with the fork. As you stir, sprinkle on the lemon juice to taste. Serve immediately.
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Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.
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INGREDIENTS
For the marinade:
2 lemons
2 1/8-inch-thick slices peeled fresh ginger
1 teaspoon dried marjoram
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 teaspoon light brown sugar
2-1/2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
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For the kebabs:
2-1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
1 sweet onion (like Vidalia), cut into 1-inch pieces
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
2 tablespoons chopped fresh flat-leaf parsley for garnish
For the Yogurt-Lemon Sauce:
1 seedless cucumber, cut into 1/2-inch dice
1/2 cup chopped fresh cilantro
2 cups plain whole-milk yogurt
DIRECTIONS
1. Make the marinade: Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
2. Marinate the chicken: Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
3. Grill the kebabs: Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like.
4. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minutes until the chicken is firm and shows no redness when cut into, about 10 to 15 minutes. Check several pieces of chicken to be sure.
5. Make the sauce: Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).
6. To serve: Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.
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Studded with flavor, this side dish will make a simple sauteed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350 degrees F oven until heated through, about 15 min.
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INGREDIENTS
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
2 tablespoons finely minced fresh ginger
1 cup fresh orange juice (about 3 oranges), strained
1 tablespoon unsalted butter
9 ounces (1-1/2 cups) couscous
1 teaspoon kosher salt; more to taste
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
Freshly ground black pepper
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DIRECTIONS
1. In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.
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Harissa is a spicy North African sauce or paste made of ground dried chile peppers, garlic, olive oil, and spices like coriander, caraway, and cumin. Primarily Tunisian, harissa is also used in Moroccan, Algerian, and Libyan cooking. Ranging in heat from mild to scorching hot, harissa is used as both a condiment and an ingredient that’s stirred into couscous, tagines (stews), soups, and pastas. Look for harissa in tubes, cans, or jars at well-stocked grocery stores and specialty markets. Or try your hand at making a homemade batch, using this recipe.
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INGREDIENTS
6 dried Anaheim or New Mexico chiles
1 teaspoon coriander seed
2 medium cloves garlic, minced
1/2 teaspoon finely grated
2 tablespoons extra-virgin olive oil; more as needed
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DIRECTIONS
1. Bring a kettle of water to a boil. Stem and seed the chiles and put them in a medium heatproof bowl. Add enough boiling water to cover the chiles and let soak until well softened, about 1 hour. Drain and squeeze out any excess water.
2. Meanwhile, in a small skillet, lightly toast the caraway, coriander, and cumin seeds over medium heat until fragrant, 2 to 3 minutes. Let cool slightly and then grind finely with a spice grinder.
3. Put the chiles, ground spices, garlic, lemon zest, 3/4 teaspoon salt, and 1 tablespoon warm water in a blender. With the motor running, gradually pour the oil in a steady stream through the feed hole in the blender cap; continue blending until a mostly smooth, paste-like sauce forms. If the sauce is too thick to puree, add warm water 1 tablespoon at a time to loosen. Transfer the harissa to an airtight container and top with a thin layer of olive oil. Store in the refrigerator for up to 2 weeks.
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| Mint plus chocolate equal refreshing. Spoon or sip this ice-cream drink, with carbonated water or cream soda for bubbles, on warm days and evenings. |
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INGREDIENTS
teaspoons creme de menthe or chocolate-mint flavor
1 pint mint-chocolate chip ice cream
2 cups carbonated water or cream soda, chilled
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DIRECTIONS
1. Pour 1 teaspoon of the chocolate syrup, then 1 teaspoon of the liqueur into each of four tall glasses. Add 2 scoops (1/2 cup) of mint-chocolate chip ice cream to each glass. Add 2 more teaspoons of chocolate syrup to each glass. Slowly pour 1/2 cup carbonated water or cream soda into each glass for fizz. Makes 4 servings.
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| Make chocolate milk into an extra special snack by adding a little peppermint extract. |
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INGREDIENTS
1-1/2 cups low-fat or fat-free milk
2 tbs. dark-chocolate-flavored syrup
1/8 tsp. peppermint extract
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DIRECTIONS
1. Place milk, dark-chocolate-flavored syrup, and peppermint extract in a small pitcher. Whisk until combined. Divide milk between two glasses and serve.
2. For dunkers: In the microwave, melt chocolate chips on two graham crackers.
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| True chocolate-lovers will want to use bittersweet chocolate, which carries a more pronounced flavor than semisweet in this warming beverage. |
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INGREDIENTS
4 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons Grand Marnier or amaretto or 4 teaspoons vanilla
Finely shredded orange peel (optional)
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DIRECTIONS
1. In a small saucepan combine water and chocolate; cook and stir just until boiling. Remove from heat; stir in liqueur or vanilla. In a small chilled mixing bowl beat cream with an electric mixer on low to medium speed until soft peaks form (tips curl). Top each serving of cocoa with whipped cream; sprinkle with orange peel, if desired. Makes 4 (4-ounce) servings.
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| A blend of unsweetened cocoa powder, bittersweet chocolate, and honey makes this hot drink good enough to serve for dessert. |
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INGREDIENTS
1/2 cup unsweetened cocoa powder
1/4 cup bittersweet chocolate pieces
1 tablespoon honey or sugar
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DIRECTIONS
1. In a medium saucepan, stir together cocoa powder and chocolate pieces. Whisk in milk and honey. Heat over medium heat just until boiling, whisking constantly. Pour into mugs to serve.
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