Moroccan Chicken and Autumn Vegetables

These are more additions from Paula Wolfert's cookbook!  They went together very well, especially with the addition of the tomato jam.



Moroccan Chicken
2 garlic cloves
1 1/4 tsp ground ginger
pinch powdered saffron
1/4 tsp fine ground black pepper
2 Tbsp oil
1/2 cup hot water

1.  Pound garlic with salt, then blend in ginger, saffron, and pepper
2.  Gradually stir in oil and water as if making mayo
3.  in flame proof skillet, toss chicken with the garlic mixture and cook over low heat for 5 minutes

4. Add:
1/2 cup grated oion
1/4 cup parsley
1/4 cup corriander
2 1/2 cups water to cover


5.  Bring to biol and reduce to med-low.  Cook covered for 1 hour.


We had to make some substitutions, based on spices available, and used tumeric instead of saffron.  We also used dried cilantro which did not have quite the right flavor, so also included fresh ground cumin seed, more ginger, cumin, and fresh ground pepper.


Roasted Autumn Vegetables in the style of Corfu
1 1/2 lb ripe tomatoes
1 1/2 lb peeled potatoes (cut into 6 wedges)
1 lb yellow or red onion (cut into 6 wedges)
1 lb zucchini (trimmed, cut into chunks)
2 ribs celery
2 tsp fine chopped garlic
2 tsp salt
1/2 tsp pepper
1 1/2 Tbsp dill
1 tsp mint or marjorum
1/4 cup fruity olive oil

1. Preheat oven to 400  and oil a large baking dish
2.  Spread 1/2 tomatoes on bottom, scatter vegetables on top, and layer with the rest of tomatoes
3.  Sprinkle with garlic salt, pepper, and herbs, and drizzle olive oil over the top
4.  Bake 30 minutes, stir to redistribute the vegetables, and bake another 30-40 minutes

We were not as precise in the sizes of the vegetables we cut, and we had no celery.  We did add peter pan squash, though, which has a mild zucchini like taste, and it was a great addition.  Delicious!