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Moroccan Lemon Chicken
Serves: 4
Ingredients:
1 tablespoon olive oil
1 whole boneless chicken breast with skin and wings attached (about 1 1/2 pounds; available by request from butcher), halved (or 6 chicken thighs)
1 small onion, sliced thin
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoons finely grated lemon zest
11/2 teaspoons all-purpose flour
11/2 cups chicken broth
1/3 cup green olives, pitted and sliced thin
1 tablespoon honey
1/2 cup drained and rinsed canned chick peas.
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
Instructions:
• In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin side down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives and honey.

• Return chicken to pan and simmer, uncovered, 8 minutes. Transfer chicken to 2 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.

• Serve chicken with rice.
Recipe From: Epicurious.com

Green Beans With Za'atar and Lemon
Serves: 4
Ingredients:
1/4 cup low-sodium chicken broth
2 pounds thin green beans (haricot verts), stem ends trimmed
3 cloves of garlic minced
2 tablespoons unsalted butter
1 tablespoon za'atar
Grated zest of 1 lemon
Kosher salt
freshly ground black pepper
Instructions:
• In large skillet over medium-high heat, bring the broth to a simmer. Add the green beans and garlic, cover pan, and cook, tossing occasionally, until crisp-tender, 5 to 7 minutes. Uncover pan and add butter; toss to coat.

•Remove pan from heat and stir in the za'atar, lemon zest, salt and pepper to taste before serving.
Recipe from: Epicurious.com

Rice with Almonds and Raisins
Serves: 4
Ingredients:
11/2 cups water
1/2 teaspoon salt
3/4 cup long-grain rice
1/4 cup slices almonds, toasted golden
2 tablespoons dark raisins (or dates)
2 teaspoons unsalted butter, melted
1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
Instructions:
• In a small heavy saucepan bring water to a boil. Add salt and rice and cook, covered, over low heat 15 minutes, or until water is absorbed and rice is tender. Stir in almonds, raisins, and butter and let stand, covered, 5 minutes. Stir in parsley and season with salt and pepper.
Recipe from: Epicurious.com