Chicken Tagine

Serves 4

1 3/4 lb boneless, skinless chicken thighs, cut in 1" pieces
2 large onions, thin sliced
1/2 C dried apricots, coarse chopped
1/2 C raisins
1 1/4 C chicken broth
2 T tomato paste
2 T lemon juice
2 T flour
1 1/2 t ground cumin
1 1/2 t ground ginger
1 t ground cinnamon
1/2 t black pepper
2 C cooked cous-cous

Place chicken, onions, apricots and raisins in slow cooker.

In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper.  Pour over chicken in slow cooker.  Cover and cook on high for 2 1/2 hours or low for 5 hours.

Serve over cooked couscous.

Per Serving:
Calories 482
Fat 11g
Sat Fat 3g
Protein 45g
Carbs 54g
Fiber 5g
Sodium 345mg
Chol 195mg

Truffle Mayonnaise

3 egg yolks
2 t Dijon mustard
150 ml light olive oil
100 ml sunflower oil
50 ml truffle oil
2 T lemon juice
green onions (optional)

Place egg yolks, mustard, and some salt and pepper in a blender and whiz to combine.  Combine the oils in a jug.  Then, with the motor running, VERY slowly pour oil through the feed tube until you have a thick emulsion.  Mix the lemon juice and a little warm water to loosen. Keep chilled for up to 2 days, stirring in fresh chopped green onions when ready to serve, if desired.

Gumbo

Seasoning Mix:
    1 1/2 t  Salt
                Paprika
                Thyme leaves
                Garlic Powder
                Ground Black Pepper
                Dry Mustard
                Sugar

     3/4 t   Ground Cumin
               White Pepper
                Onion Powder

Gumbo:
      2 T vegetable oil
      4 chicken thighs
      8 C water or chicken stock
      8 oz andouille sausage
      1/2 C flour
      2 C chopped onion
      1 1/2 C chopped red or green bell pepper
      1 C chopped celery
      1/2 C chopped parsley
      1 lb crab meat and shrimp

Combine ingredients for seasoning mix.  Heat 2 T oil in a Dutch oven.  Add chicken.  Saute until browned on both sides.  Remove chicken from pan to a large saucepan, reserving drippings in Dutch oven.  Add 8 cups water to cover chicken and simmer 1 hour.  Drain, reserving stock.  Bone chicken, reserving meat.

Add sausage to reserved drippings, and saute until browned.  Remove sausage, reserving drippings in Dutch oven.

Add enough oil to drippings to equal about 1/2 cup.  Heat and add flour 1/4 cup at a time, stirring until smooth.  Cook roux, stirring constantly, until browned and a deep caramel color, 5-6 minutes.  Add onion, pepper, celery, parsley and 2 T seasoning mix.  (You'll have about a half cup of seasoning mix left over.)  Whisk well and cook 10 minutes.

Add reserved stock, whisking well and cook 20 minutes or until thickened.  Add chicken, sausage and seafood and cook 10 minutes

Calories 225
Fat 14 g
Chol 65 mg
Protein 15 g
Carbs 9 g
Fiber 1 g
Sodium 540 mg