Bacon Brussel Sprout Salad & Moroccan Chicken with Cauliflower Stew

Bacon & Brussel Sprout Salad

Ingredients

  • 1 lemon

  • 1 orange

  • 1 large shallot, minced

  • 2 cloves garlic, minced

  • 1/2 cup olive oil

  • salt and pepper

  • 6 slices cooked bacon, chopped

  • 4 dozen Brussel sprouts

  • 1 cup almonds

  • 1 cup grated Pecorino-Romano cheese

Instructions

  1. Cook and crumble the bacon.

  2. Squeeze the juice of the lemon and orange into a large bowl with the shallots and garlic. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

  3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

  4. Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

*In flyer October 1 - 7, 2023
Recipe and photo credit: Pinch of Yum

Moroccan Chicken & Cauliflower stew

Ingredients

  • 1 tsp ground cumin

  • 1 tsp ground ginger

  • ½ tsp salt

  • ½ tsp ground cinnamon

  • ¼ tsp cayenne or 1/2 tsp crushed red pepper

  • 2 lbs chicken thighs and/or drumsticks

  • 1 tbs or olive oil

  • 3 cloves garlic, minced

  • 1 28 ounce can crushed tomatoes

  • 1 ½ cup reduced-sodium chicken broth

  • 2 cup small cauliflower florets and/or halved green beans

  • 1 15 ounce can chickpeas, rinsed and drained

  • ¼ cup coarsely chopped dried apricots

  • ¼ cup coarsely chopped pitted green olives

  • 3 cup hot cooked couscous or rice (optional)

  • Chopped flat-leaf parsley

Instructions

  1. In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. salt. Rub chicken with half the spice mixture.

  2. In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley. Serves 4.

Tips

For a thicker stew, stir together 1/4 cup water and 2 tablespoons cornstarch. Stir into Stew for the last 5 minutes cook time.

*In flyer October 1 - 7, 2023
Recipe and photo credit: Better Homes & Gardens

Annah Kassen