Summer Celebrations 2016
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grilled<br />
muffaletta<br />
with olive bruschetta<br />
recipe on page 44<br />
moroccan<br />
cuisine<br />
with chick peas and apricots<br />
Spice Up Your Grill<br />
GOURMET PRODUCTS SINCE 1970<br />
sableandrosenfeld.com<br />
12 Lawton Blvd., Toronto, ON M4V 1Z4 Canada 416.929.4214<br />
8 chicken thighs, skin removed<br />
2 tbsp olive oil<br />
1 large yellow onion, peeled, and thinly sliced<br />
2 cloves garlic, minced<br />
1 tbsp Bart’s Harissa<br />
salt and freshly ground black pepper<br />
1 cup chicken stock<br />
1 can diced tomatoes, drained<br />
1 can chickpeas, rinsed and drained<br />
3/4 cup dried apricots, chopped<br />
fresh mint, cilantro leaves or pomegranate<br />
seeds, for garnish<br />
Sear the chicken on the BBQ over medium heat for 5<br />
minutes each side. Remove from the grill and set aside.<br />
Put olive oil to a large frying pan and sauté the onion<br />
for 8 -10 minutes until soft, then stir in garlic, harissa,<br />
salt and pepper. Stir in the chicken stock, tomatoes and<br />
apricots. Add chicken, bring to a boil and then reduce<br />
the heat to low. Simmer, covered, for 45 minutes.<br />
Add the chickpeas to the pan, and simmer uncovered<br />
for an additional 15 minutes until the sauce reduces<br />
slightly and thickens. Sprinkle with mint, cilantro leaves<br />
or pomegranate seeds and serve over couscous.<br />
4<br />
5
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