-1.5 lbs chicken cut into 1-2 inch cubes
-1/3 cup olive oil + 2 tbsp
– Juice of 2 limes
-1 tbsp vinegar
– 3 cloves minced garlic divided
-1/4 cup chopped fresh coriander
– 1 tsp cumin
-1/4 large white onion diced (about 3/4 cup)
-6 medium Yukon Gold Potatoes diced
-1 tsp Salt plus more to taste
-Pepper to taste
1. Preheat oven to 375 degrees.
2. Make your marinade: Combine oil, lime juice, zest, vinegar, 1 clove garlic, fresh coriander, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 tbsp of marinade to set aside.
3. Heat an oven proof skiller to medium- medium high heat. Once hot, add 2 tbsp oil. Toss in diced onion and potatoes. Saute for 3-5 minutes, then add garlic. Season with salt. Saute another 2-3 mins.
4. Add chicken and transfer to oven.
5. Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.
6. Salt and pepper to taste, top with remaining 2 tbsp of marinade.
1 tbsp olive oil
8 chicken pieces, bone-in, skin-on (thighs, drumsticks, half chicken breast)
2 onion, peeled and roughly chopped
1 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp allspice
1 (796mL) can chopped tomatoes
2 ½ cups chicken stock
4 cups diced butternut squash
1 cup pitted green olives
1 cup golden raisins
1 (540 mL) can chickpeas, drained and rinsed
½ cup roughly chopped cilantro, plus extra to serve
Lemon wedges, to serve
Yogurt, to serve
1. In a large saucepan or Dutch oven heat 1 tbsp olive oil over medium heat. Season chicken pieces. Then, brown chicken pieces on all sides, about 3 min., per side. Set aside on a plate lined with paper towel. Drain all but 1 tbsp fat from pan.
2. Add onion and cook until softened, about 3 to 4 min. Add salt and spices, cook 1 min. Add diced tomatoes and chicken stock. Stir in butternut squash, green olives and raisins. Add chicken pieces back into pot and make sure they are covered by liquid. Bring stock to a boil. Reduce heat to simmer and cook, covered, for 30-40 mins., until chicken pieces are cooked through.
3. Stir in chickpeas and cilantro. Serve with couscous, brown rice or crusty bread. Top with extra cilantro, a squeeze of lemon and a dollop of yogurt to serve.
1 cup milk
2 cups flour
2 tsps baking powder
½ tsp salt
1 ½ cups corn kernels
¼ cup finely chopped cilantro
Vegetable oil, for frying
½ cup plain yogurt
½ cup mayonnaise
2 tsp srirarcha
1 tbsp lime zest
1 tbsp lime juice
¼ cup finely chopped cilantro
Lime wedges, to serve
1. In a large bowl combine egg and milk. In a separate bowl combine flour, baking powder and salt. Add dry ingredients into milk mixture and mix until just combined. Mix in corn kernels and cilantro.
2. Heat vegetable oil in a large pot over medium high heat. When oil has reached 350F add fritter mixture by the tbsp. Cook until golden brown, turning halfway through cooking, about 2-3 minutes. Drain on a paper towel lined plate.
3. To make dipping sauce combine yogurt, mayonnaise, sriracha, lime juice, lime zest and cilantro. Serve with warm corn fritters.
by Natalie K.’s book, Valencia, CA
1 roped beef roast (eye of round)
1 lg brown onion
1 bag of baby carrots
bunch of small red potatoes*
bunch of celery
1/2 to 1 cup of Merlot
2 cartons of beef broth
2 cups of water
flour and seasoned salt
salt and pepper to taste
coriander (the magic ingredient)
*you can also make with pearled barley. Use 1 cup of barley to two cups of water and simmer until soft, about 30 minutes. Add to stew.
Put roast in ziplock bag with flour and seasoned salt and coriander. Shake and coat on all sides. Heat oil in pan and brown in a 1/2 stick of butter in large stockpot. Brown roast on all sides, searing it well. Add onion and sauté. Add celery. Add wine, water, 1 broth, potatoes, carrots, cut up cabbage. Let simmer 3-4 hours. Keep adding wine and 1 more broth. Keep all wet and bubbly. Remove roast. Cut rope and meat should fall apart. Spoon broth over meat and serve.
Submitted by: Natalie K