16 March 2014

Where do I start? Last week was chaotic to say the least. Jeff and I took our annual road trip to the Charleston Food and Wine Festival last week. We ate our way through the charming city and attended a couple of the events. As always, we had a blast and came home with a little extra weight. While there, we enjoyed some amazing culinary experiences, including: McCrady's, Cru Cafe, Edmond's Oast, Rarebit, The Grocery, Peninsula Grill and Poogan's Porch. We had lunch at Poogan's on Monday as we begin to make our way home. Much to our surprise, Dan Stevens of Downton Abbey (Matthew Crawley) fame, was sitting next to us. The long weekend was as memorable as ever. While there, we attended the Grand Tasting Tent and scored some great new Le Creuset's mini cocotte's in the new palm color, so I took them on a test run in tonight's Sunday Supper.

The long drive home from Charleston was filled with work issues from my two jobs: Grant Design Collaborative and Canton City Council. With dueling cell phones, I navigated the drive with grace and gratitude, issue by issue. When we finally got home, I had a conference call with clients from Hong Kong and San Francisco about a new multiple brand identity campaign. Later in the week, the same clients and their colleagues gathered in Grant's office on Friday for a group presentation. The meeting went great, and we had a great time. Of course, my team at Grant Design Collaborative rose to the occasion to impress everyone with their stellar design thinking, and I could not be more fortunate.

After a hectic week, it was nice to relax a bit this weekend. We enjoyed the Spring weather on Friday night with dinner on the patio at Riverstone Corner Bistro, and Mike and Shelly's hospitality was as warm as ever. Afterward, we sat outside at One Britt with a couple of fire logs and great music. Dusty Springfield waxed poetic, and all was right in the world. Saturday night was equally enjoyable as we attended a great dinner and bonfire at our dear friend, Laine Wood's, house. Some of her Sweet Potato Queens were visiting from Louisville, and we talked and laughed as John Clark tended the most artistic bonfire known to man.

Our rainy Sunday morning began with thyme and smoked Gouda eggs, toasted bagels and New England coffee. After catching up with CBS Sunday Morning, we ventured to Cherokee Market to gather provisions for tonight's supper. Lisa Meyer was as fabulous as always and shared the fact she sold out of Brussels sprouts after my mention of them in my last blog. They are the best around! We got to say hello to John, and Bull shared a slice of his delicious chocolate cake. How much do I love Cherokee Market? Let me count the ways.

When we returned home, I retreated to the kitchen to cook the afternoon away. I put the new Le Cruest cocotte's to good use with both the entree and dessert. The entree consisted of individual chicken pot pies with a side of blistered radishes and roasted cabbage. I also used the new palm colored vessels to prepare molten chocolate cakes for dessert. Of course, the most meaningful course consisted of meaningful conversation with our friends, Cory and John, for different reasons. Life is a highway...

The Menu:

- Personal Chicken Pot Pies

- Roasted Cabbage Steaks

- Blistered Radishes

- Molten Chocolate Cakes with Orange Scented Whipped Cream

The Recipe – Personal Chicken Pot Pies in Mini Cocottes

Ingredients:

4 chicken breasts

7 oz (1 ¼ sticks) sweet butter

4 carrots

3/4 cup pearl onions

4 cups chicken stock

2 tbsps unbleached flour

3/4 cup half and half

3/4 cup of peas

1 tsp parsley chopped fine

1 frozen pre-rolled puff pastry dough

2 egg yolks beaten with 1 tsp of milk

Salt and freshly ground pepper.

Instructions:

Preheat the oven to 350°F.

Put the chicken breasts on a baking sheet covered with parchment paper and baste with 1 oz of softened butter. Salt and pepper generously. Bake for 20 minutes. When the chicken is cooked through, cut it into large chunks.

Peel the carrots and cut them into small dice. Peel the pearl onions. In a small sauce pan, bring the chicken stock to a boil then set aside.

In a large casserole, melt the remaining 6 oz of butter. Cook the pearl onions for 10 to 15 minutes slowly over a low flame, until they are translucent and caramelized. Add the flour and continue cooking for 2 minutes stirring continuously. Add the hot chicken stock. Let it simmer for 1 minute till the sauce begins to thicken and loses the taste of flour. Add the half and half, 1 teaspoon

of salt, a half teaspoon of ground pepper, the chunks of chicken, the diced carrots, the peas, and the parsley. Give it a good stir.

Increase the oven temperature to 400°F.

Divide the chicken filling into 4 mini cocottes. Cut 4 circles of puff pastry dough slightly larger than the mini cocottes. Moisten the edges of the cocottes with the egg wash. Place one circle on each filled cocotte, pressing down around to seal the dough circle. Cut a small hole in the center to make a steam vent.

With a pastry brush, coat the dough tops with egg wash. Bake for 15-20 minutes or until

golden brown.

02 March 2014 – Oscar Night

It has been another busy weekend for me. I spent Thursday through Saturday afternoon in Athens for Georgia Municipal Association (GMA) training for newly elected officials. I was joined by my friends and fellow Council members Sandy McGrew and John Rust. Mayor Gene Hobgood also attended the sessions, and we learned a lot of useful information. There is so much more to learn, and the GMA is a great resource. It was an honor and privilege to be in a room with 250 other public servants, including one of my fellow Berry graduates, Wendy Davis, who is a new Commissioner in Rome. Wendy and I will be sharing ideas along the way!

We got home on Saturday afternoon and enjoyed an impromptu dinner gathering with our friends Rob and Kandace Walker-Bunda. I enjoyed hanging with their son, Atlas, and we watched a few episodes of Curious George. Kandace made some delicious guacamole and turkey burgers, and Jeff and I contributed some amazing Mexican pastries from Ramirez Grocery. Their baked goods are made by La Luna Bakery, and everyone should check them out.

Today, we enjoyed our typical lunch at the Scott Boys BBQ truck and shopped for fresh produce at Cherokee Market. Even though Lisa has bought a great new space in Lathemtown, I am still holding out hope the historic Bell's Store can be saved. Time will tell. We spent the afternoon at a wonderful baby shower for Dyanna and Ethan Diggs. The shower was held at Grant Design Collaborative, and even though Dyanna is on strict bed rest in the hospital, we enjoyed spending some time with Ethan and their friends. Dyanna attended via Skype, so her presence contributed to a nice event. After the shower, I came home to prepare an Oscar worthy menu for tonight's Sunday Supper. In the past, I've prepared Steak Oscar and other typical recipes, so I wanted to cook a few different dishes for tonight's Academy Awards. I decided to make Stuffed Pork Chops with Spinach and Sun Dried Tomatoes. For the sides, I shaved some of Cherokee Market's farm fresh Brussels sprouts and added pecorino romano cheese and toasted walnuts for a healthy salad. In addition, I used a recipe that my friend, Dianne Rugg, posted on her Facebook cooking page, First Pour the Wine: roasted cauliflower with onions and parmesan. It was incredible, so thanks Dianne! For dessert, I used some seasonal Florida strawberries to make a shortcake with fresh baked cornmeal biscuits. Yes, my life is blessed!

Now, we are watching the red carpet and awaiting the Academy Awards. There were some great performances this year, and may the best actors and actresses win the golden statue.

The Menu:

- Heritage Pork Chops Stuffed with Spinach, Goat Cheese and Sun Dried Tomatoes

- Shaved Brussels Sprouts with Pecorino Romano and Lightly Toasted Walnuts

- Roasted Cauliflower with Garlic, Onions and Parmesan

- Cornmeal Biscuit Strawberry Shortcakes

The Recipe – Shaved Brussels Sprouts Salad

Ingredients:

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts, lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice

Preparation:

Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or very sharp knife. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands, and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

16 February 2014

It has been a marathon weekend. Friday night, Valentine's Day, was spent in Atlanta at the Four Seasons! After cocktails in the lounge, we proceeded to downtown Atlanta for dinner at White Oak Kitchen. While the atmosphere was less than intimate, the dinner was divine. We opted for the four course meal with wine pairings, and it did not disappoint. The meal began with a celery root salad followed by a delectable smoked trout mousse. The entree delivered with a grass fed filet with parsnip tart topped with an Ellijay apple and black truffle relish. The flavor truly etched a moment in my mind! After dinner, we returned the hotel for a nightcap with my favorite server of many years. Regardless of how long I stay away, she always remembers my quirky drink – a Colorado Martini: shot of Belvedere Vodka and Baileys shaken up. It was a great start to a memorable weekend.

On Saturday morning, we had an enjoyable breakfast at Babs on Juniper. I had heard about this little gem for many years, and it delivered. The food was delicious, and the owners entertained. We returned to Canton with full bellies in time for a short respite. Saturday night consisted of an amazing evening at the Cherokee Arts Center for Gospel Fest IV. I was asked by the event's founder and former Canton Councilwoman, Pat Tanner, to offer a welcome from the City of Canton. It was an honor and a privilege to have my first "ceremonial" duty as a councilman to introduce this incredible event. The theater was filled with some of my favorite people, and the night was magical and uplifting. My dear friend, Carmen Tanner Slaughter, served as Mistress of Ceremony, and she preached the truth! Her talent, heart and spirit defines humanity, and the entertainment raised the roof from start to finish. Among many blessings that night, I was thrilled to have my niece Kacey, her husband Chris and my twin grand nephews, Pierce and Reagan, in attendance. After the amazing show, we ventured to Riverstone Corner Bistro for a late dinner. We had a great time, and they treated us very well – as usual. In addition to our impromptu dinner mates, Sandy McGrew, Gary Mullet, Will Carlan, Carmen Tanner Slaughter, Cantrece Gober and the incomparable Jennifer Dunn, we were happy to find our neighbors – Pat, Nugget and Michael Gold – at a nearby table. As always, Mike and Shelly Farrar and their staff hosted with style and grace. The twins proclaimed they wanted to eat at RCB every night and returned to the Hampton Inn to enjoy their first night in a hotel. Oh the joys and carefree spirit of childhood!

Sunday began with a slow start followed by a vigorous hike around town. Jeff and I walked from One Britt down to the new Etowah Park. From there, we caught the railroad tracks along the river to downtown where we scaled a steep hill to the historic cemetery behind the Arts Center. From there, we proceeded down East Main Street to home. The Bailey family was waiting to follow us to Cherokee Market and Scott Boys BBQ for lunch. The twins and I enjoyed feeding buns to Cow 97 and petting Josie before chowing down on the best barbecue in North Georgia! While there, we were happy to find our friends Meghan Griffin, Quinlan and Jack Tuszynski enjoying the smoked goodness as well. After lunch, we ventured inside Cherokee Market to chat with Lisa Meyer and curate ingredients for tonight's Sunday Supper. In honor of our dear friend's 30th birthday, I decided to cook a vegetarian Sunday Supper for John Clark. Johnny turned 30 on Thursday, and we celebrated with a post snowstorm meal at Union Hill Grill. Since his party was somewhat subdued by the week's weather, I wanted to honor his milestone with a tad more celebration. I went for an interpretation of the typical steak and potato dinner with a vegetarian twist. Most of the fresh ingredients came from Cherokee Market, and I prepared cauliflower steaks with "smashed" red potatoes. For the sides, I cooked fried winter okra with a homemade ranch dipping sauce, braised baby Vidalia Onions, and roasted garlic with Tuscan bread. For dessert, I baked Johnny a Honeybell Orange Pound Cake with orange scented whipped cream. We chowed down and followed a great dinner with the latest episode of Downton Abbey.

So the weekend filled my soul, spirit and stomach with an amazing celebration of family, friendship and community. Tonight, my sweet dreams will be filled with blessings and the joy of life. This weekend, I followed the path less taken, and that made all the difference.

Peace Out.

The Menu:

- Cauliflower Steaks with Garlic, Lemon and Parsley

- Smashed Red Potatoes

- Fried Winter Okra with Ranch Dipping Sauce

- Braised Baby Vidalia Onions

- Roasted Garlic Bulbs with Tuscan Bread

- Honeybell Pound Cake with Orange Scented Whipped Cream

- A Bushel of Gratitude



The Recipe – Cauliflower Steaks with Lemon and Garlic

1 head Cauliflower
3 tbsp Olive Oil
1 cup Parsley, finely chopped
4 cloves Garlic, finely chopped
Juice and Zest of 1/2 Lemon
1 tsp Paprika
Salt and Pepper, to taste


Preheat oven to 475 degrees. Line a large cookie sheet with aluminum foil or parchment.

Remove the leaves from the Cauliflower and try to not damage too much of the stem. Thoroughly rinse, and then slice the Cauliflower into 1/2 inch slices from the stem to the top. Add any lose florets to the pan.

In a large bowl combine Olive Oil, Parsley, Garlic, Lemon Juice and Zest, Paprika, and a small pinch of Salt. Arrange in one even layer on the cookie sheet, and brush with the garlic and lemon mixture.

Roast in the oven for about 15 minutes, or until things are golden brown and crispy on the edges.

09 February 2014

It has been a beautiful weekend in Canton, but more snow and ice may be on the way this week. On Friday night, we watched the opening ceremony for the Sochi olympics. I thought it was very well executed, and the floor projection technology was very impressive. Yesterday, we went to Atlanta for the day and had a very nice walk around Piedmont Park and the Beltline. The weather was perfect, and afterward, we stopped at Antico Pizza for a late lunch. It was as delicious as always. I picked up some Italian spaghetti while we were there, and I used it for tonight's Sunday Supper.

Today, we enjoyed a spontaneous gathering of friends at Scott Boys BBQ at Cherokee Market. The barbecue was amazing as always, and I stocked up on some fresh produce and local grass fed beef. These supplies may come in handy if we get snowed it later this week. I also bought some beautiful artichokes from Lisa and cooked them as a side to my spaghetti and meatballs. I baked some fresh rosemary and parmesan focaccia, and it turned out great. Not a bad meal for a wanna be chef!

After dinner, we took a field trip to Menchie's Yogurt, and I had my favorite flavor – salted caramel. Now, our stomachs are full as we prepare to watch Downton Abbey. I have a busy week ahead, so I hope the weather cooperates. Wishing you all a great week.

The Menu:

- Spaghetti and Meatballs

- Steamed Artichokes with Lemon Butter

- Rosemary and Parmesan Focaccia

- Old World Chianti

The Recipe – Rosemary and Parmesan Focaccia

Ingredients:

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided
Fresh Chopped Rosemary
Parmesan Reggiano

Directions:

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft.

Transfer the dough to a lightly floured surface, then knead it by hand 1 or 2 times.

Coat the inside of the mixer bowl lightly with olive oil, and return the dough to the bowl. Cover it with plastic wrap, and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil.

Put the dough onto the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. When the dough rises again, it will create the characteristic craggy looking focaccia.

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt, chopped rosemary, parmesan and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting.

02 February 2014 – Super Bowl Sunday

Although it is Super Bowl Sunday, my obsession with ethnic food continues. For a genuine "wanna be" chef, this merely presents an opportunity to innovate. Last week, I had intended on cooking Cuban food for Sunday Supper, but after an overly zealous birthday celebration, I never got around to cooking. So when this week rolled around, I was torn between my traditional Super Bowl Party dishes and Cuban recipes. Therefore, I decided to merge the two concepts into what I refer to as Cuban Super Bowl Fusion. It was an interesting and fun challenge, and the results were quite good.

Speaking of a fusion approach, most of my afternoon was filled with sourcing local ingredients from a variety of sources. The excursion began at Cherokee Market where I found local grass fed ground beef, onions, cilantro and other great produce purveyed by the lovely Lisa Meyer. Of course, I could not stop at Cherokee Market without partaking in some Scott Boys BBQ for lunch! Afterward, I stopped by La Luna Bakery on Marietta Highway to purchase some fresh baked Cuban rolls. The Luna's are wonderful people, and their food is delicious! Stop by and try their Caldo de Pollo and amazing Cuban sandwiches! The next stop was down the street at Ramirez Grocery. This locally owned Latino grocery is always a delight. Here, I found some perfectly ripened avocados, limes and plantains. The final ingredients came from Publix, so even my shopping was a fusion experience.

After spending some fun time with friends in downtown Canton for the Main Street's Tailgating event, I came home to begin the meal. Jeff spent the weekend in Orlando at a conference, so I wanted to treat him to a home cooked meal upon his return. He had no idea about my eclectic concept, but he seemed to enjoy the results. Cory Wilson and John Clark came over to dine with us while we watched the Super Bowl, and they brought some delicious Brecca Old Vine Garnacha to accompany the meal. So here's what I prepared for my Cuban Super Bowl Fusion cuisine. Instead of nachos or potato skins, I made some Cuban sandwich egg rolls. They are traditional egg rolls, but I used Cuban sandwich ingredients instead of Asian fillings. The base recipe was inspired by one I found in my favorite magazine, Garden & Gun.
As a replacement for wings, I made Pollo de la Plancha – Cuban Grilled Chicken. For the guacamole substitute, I prepared a simple avocado and onion salad, and my burgers were disguised as Frita Cubanas – Cuban Hamburgers with homemade ketchup. All in all, it was an interesting and very fun spin on my Super Bowl Sunday party food!

After dinner, we enjoyed the Half Time Show, especially the impressive performance by the uber talented Bruno Mars. For me, he is a fusion performer too, a perfect cross between James Brown and Michael Jackson. Next stop, the Opening Ceremony for the Sochi Olympics. Until then, I hope your upcoming week is the perfect blend of happiness and good intention.

The Menu:

- Cuban Sandwich Egg Rolls

- Pollo de la Plancha – Grilled Cuban Chicken

- Avocado and Red Onion Salad

- Frita Cubanas – Traditional Cuban Hamburgers with
Homemade Cuban Ketchup

- Brecca Old Vine Garnacha


The Recipe – Cuban Sandwich Spring Rolls

(adapted from Garden & Gun)

1 lb. ground pork

1 cup shredded manchego cheese

¼ cup sliced dill pickles

1 package spring roll wrappers, thawed
1 lb. sliced Serrano ham (I used prosciutto instead)

4 whole eggs, beaten with a fork

Oil for frying
1 cup mayonnaise
1 cup yellow mustard


In a hot pan, sauté the ground pork until completely cooked. Set aside and let cool. Then add to a food processor with half the cheese and all of the pickles and process thoroughly.

Lay out one spring roll wrapper with the point facing toward you, so that it looks like a diamond. Lay a piece of sliced Serrano on top, then add a spoonful of the pork-cheese-and-pickle mixture, and sprinkle a little bit more cheese on top of that. Brush beaten egg over the edges of the wrap. Then fold the bottom point of the wrapper over the filling so that it extends 1/3 of the way up the length of the wrapper. Fold the right and left sides of the wrapper over that and roll it up tightly. Deep fry rolls until browned on the outside and gooey on the inside, about 2 minutes. Combine mustard and mayonnaise in a small bowl and serve as a dipping sauce. Since I have an aversion to mayonnaise, I used Chinese hot mustard instead, and it worked well.

12 January 2014

After the artic blast and sub zero temperatures, it was a pleasure to welcome the 60 degrees weather this weekend. Today was especially nice, and we started the day by hiking to the top of Kennesaw Mountain. While I am out of shape, I am determined to get in better shape this year! In addition to finding time for exercise and many more outdoor hikes, I am also paying more attention to what I eat. As for Sunday Suppers, I am experimenting with more ethnic dishes for a change, and in addition, they are usually much healthier than our food. The only issue can be in finding all of the ingredients, but that just presents a challenge.

For instance, tonight's Sunday Supper featured a Vietnamese twist. I love pho, so I made my first Pho Ga (Vietnamese Chicken Soup). Garnishes included basil, chili peppers, limes, Hoison sauce, Sriracha and Mung bean sprouts. For starters, I made Sweet and Sour Pork Larb in Lettuce Cups. It was very easy, healthy and delicious. Keeping with the fresh and gluten free theme, I made bananas and peach foster for dessert.

Next week promises to be as busy and chaotic as last week, and there is even a slight chance of snow on Wednesday. For now, my soul is warmed with a heaping hot bowl of pho while watching the Golden Globe Awards, but the channel will switch to PBS for Downton Abbey at nine o'clock.

Have a great week!

The Menu:

- Pho Ga – Vietnamese Chicken Noodle Soup with Assorted Garnishes

- Sweet and Sour Pork Larb in Butter Lettuce Cups

- Banana and Peach Foster


The Recipe – Sweet and Sour Pork Larb in Lettuce Cups

Ingredients:

2 tablespoons canola oil
1 small onion, finely chopped
2 garlic cloves, minced
1 pound ground pork
2 tablespoons honey
1 tablespoon Asian fish sauce
1/2 teaspoon toasted sesame oil
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt
Freshly ground pepper
1 head butter lettuce (6 ounces), leaves separated
Thinly sliced scallions, for garnish
Lime wedges, for serving

Method:

In a skillet, heat the canola oil. Add the onion and stir-fry over moderate heat until softened and golden, 5 minutes. Stir in the garlic and cook for 1 minute. Add the pork and cook, stirring occasionally and breaking up the meat, until browned, about 3 minutes. Stir in the honey, fish sauce and sesame oil and cook, stirring, until no traces of pink remain in the pork, about 2 minutes.

Remove the skillet from the heat. Stir the lime zest and lime juice into the pork and season with salt and pepper.

Arrange the lettuce cups on a serving platter. Fill with the pork and garnish with scallions. Serve with lime wedges.

05 January 2014

Welcome to the first Sunday Supper of 2014! Jeff bought me a Staub tagine for Christmas, so I put it to good use tonight. Plus, we are expecting the possibility of some winter weather and very cold temperatures over the next couple of days, so some hot and spicy comfort food was in order. For dinner, I prepared a spicy chicken tagine with apricots, rosemary and ginger. Tagines are typically ceramic vessels used in Moroccan cooking. The signature domed ceramic lid holds all of the steam and flavor in the dishes. I also cooked some buttery cous cous with toasted almonds to accompany the main dish. The unique mixture of rosemary, ginger, chili peppers and dried apricots creates very exotic flavors. As an added bonus, this one dish meal is very easy to clean up afterward.

This Sunday Supper was a great way to end an exciting and interesting week. On Thursday, I was sworn in as Canton City Councilman for Ward Two, and we had our first council meeting of the new year. All in all, it went better than expected, and once the transition stabilizes, I think the new council is going to be very productive and much more civil. There is a lot of exciting work to be done in Canton, and I look forward to it. Over the weekend, I prepared a separate office at Grant Design Collaborative for my council work, so I hope this will help me to be more focused, productive and efficient as I juggle this position with my full time job.

It is also a special Sunday evening for another reason. Tonight, the fourth season of Downton Abbey on PBS! We love this show dearly and have missed it during the break between seasons. Maggie Smith is amazing as Lady Grantham, and the production quality is outstanding. If you have not watched the previous seasons of this show, catch up now and tune into season four. If you think you don't have time for such entertaining drama, just head the advice of Violet Grantham, "Don’t be defeatist, dear, it’s very middle class.”

The Menu:

- Spicy Chicken Tagine with Apricots, Rosemary and Ginger

- Buttered Cous Cous with Toasted Almonds

The Recipe – Moroccan Chicken Tagine with Apricots, Rosemary and Ginger

 Ingredients:

3 tablespoons olive oil
1 onion, finely chopped
3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
3 tablespoons fresh ginger, peeled and finely chopped
2 red chilies, seeded and finely chopped
2 cinnamon sticks
3kg whole chicken, cut into 4 pieces
3/4 cup dried sour apricots
2 tablespoons honey
1 (14 ounce) can plum tomatoes or whole tomatoes, with their juice
Sea salt
Fresh ground black pepper
4 tablespoons fresh basil, shredded


Method:

Heat olive oil in a tagine or heavy-based dutch oven. Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften. Stir in halved rosemary sprigs and the cinnamon 
sticks. Add chicken and brown on both sides.

Toss in the apricots and honey. Stir in plum tomatoes with their juice. Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots. Bring liquid to a boil, then reduce heat to low. Cover with a lid and cook gently for 35 - 40 minutes.
Season to taste with salt and pepper. Sprinkle shredded basil over chicken. Serve immediately with cous cous and a simple green salad.