One of
Sherry’s co-workers offered her some fresh figs, which turned out to be about a
gallon of them! She planned to make a
lot of the World-Famous Figs, Stuffed with Goat Cheese and Wrapped in
Prosciutto, but also thought that the figs would be great mixed with whole
wheat couscous (Maftoul is a good substitute), eggplant, chickpeas and
spices. So what to make as a main
course?
She decided
that the main course should be what I called “Married-People” chicken, because
to make it flavorful, you have to “get under the skin” – just like in real
life!! As with all great relationships,
this meal came out memorable and yummy.
CHICKEN THIGHS, MP STYLE
1. Pre-heat the oven to 350 degrees.
3-4 chicken
thighs, skin-on
2. Gently lift the skin away from the
thighs, to make a pocket.
1 whole
knob, garlic
Olive oil
1 bunch
fresh oregano, leaves only
Kosher salt
Hot paprika
1 lemon,
thinly sliced
3. Pulverize the previous 5 ingredients
in a blender or food processor. Place under the skin of the thighs, along with
thinly sliced pieces of lemon.
1 onion,
sliced
Smoked paprika,
hot paprika (or just smoked paprika)
½ lb. green
olives (preferably Mediterranean)
¼ cup white
wine
4. In a baking dish large enough to
hold the chicken thighs, place a layer of the sliced onion. Place the stuffed thighs on top of the onion
layer. Sprinkle the olives, white wine
and paprika over the chicken. Bake for 1
to 1 ¼ hours, until done.
5. Serve with Couscous Figs, Eggplant,
Chickpeas. Recipe Follows:
Israeli
Couscous Salad with Grilled Eggplant and Chickpeas
1 medium sized eggplant, cut into half and
thinly sliced
3 tbsp olive oil
3 tbsp olive oil
1/3 lb. prosciutto, cut into strips and
fried in a saucepan
1
cup whole Wheat Israeli couscous
1 1/4 cups broth or water, heated to boiling
2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp cayenne
pinch of salt
1/4 cup fat free feta
1 can (15 oz) drained chickpeas
small handful pistachios or pine nuts, toasted
1 tsp dried or fresh mint, chopped
pinch of salt
1/4 cup fat free feta
1 can (15 oz) drained chickpeas
small handful pistachios or pine nuts, toasted
1 tsp dried or fresh mint, chopped
5-10 fresh figs, cut into quarters small bunch fresh mint
olive oil
Heat a grill on high, brush the eggplant slices with olive oil and sprinkle with salt. Grill on both sides until tender. Set aside.
Saute couscous in 1 Tbsp. Olive oil until toasted, add broth/water, add cumin, cinnamon, cayenne, mint and pinch of salt. Simmer 10 minutes, then turn off heat and let sit until all liquid is absorbed. Set aside for 3 minutes then use a fork to separate and mix the couscous.
Fry up the prosciutto strips and add them to the salad.
Add in the chickpeas, nuts and figs. Chop the fresh mint and in as well. Toss to mix and finish with a dash of olive oil. Sprinkle feta on top (liberally).
olive oil
Heat a grill on high, brush the eggplant slices with olive oil and sprinkle with salt. Grill on both sides until tender. Set aside.
Saute couscous in 1 Tbsp. Olive oil until toasted, add broth/water, add cumin, cinnamon, cayenne, mint and pinch of salt. Simmer 10 minutes, then turn off heat and let sit until all liquid is absorbed. Set aside for 3 minutes then use a fork to separate and mix the couscous.
Fry up the prosciutto strips and add them to the salad.
Add in the chickpeas, nuts and figs. Chop the fresh mint and in as well. Toss to mix and finish with a dash of olive oil. Sprinkle feta on top (liberally).
Arrange the salad
on a plate with the grilled eggplant (eggplant can be chopped and mixed in as
well) and serve.
