Moroccan Lamb & Fruit Stew

Submitted by serenityn0w
Servings: 6-8

Ingredients

1-2 tsp crushed dried red pepper ¾ tsp ground turmeric
¾ tsp ground ginger ¾ tsp ground cinnamon
½ c. tsp salt 2 lbs. well trimmed, boneless leg of lamb, cut into
2 tbsp olive oil or cooking oil 1″-1½” pieces
2 large onions, chopped 3 cloves garlic, minced
1 14 oz. can beef broth 1 tbsp cornstarch
2 tbsp cold water 1 c. pitted dates
1 c. dried apricots Hot cooked couscous or rice
¼ c. toasted slivered almonds Orange peel curl (optional)

Directions

  1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture. 
  2. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
  3. Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender. 
  4. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
  5. Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
  6. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.

Honey Lemon Chicken

Submitted by randilicious
Serves 4

Sauce Ingredients

1 c. water ½ c. sugar
1/3 c. distilled white vinegar 1½ tbsp corn starch
½ c. honey 1 c. orange juice
1 lemon

Chicken Ingredients

1 lb. chicken cut into 1½” strips 3 tbsp all-purpose flour
3 tbsp corn starch

Other Ingredients

2 cloves garlic, minced 10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil 1½ c. steamed white rice

Sauce Directions

  1. In a medium sauce pan over medium heat, mix water & corn starch until well blended. 
  2. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. 
  3. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. 
  4. Set sauce aside.

Directions

  1. Mix together 3 tbsp flour & 3 tbsp corn starch. 
  2. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
  3. Prepare rice in rice cooker, & set aside.
  4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
  5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
  6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.

Chicken Divan

Submitted by Governor Mooby McChubs®
Serves 4

Ingredients

1½ lb. boneless chicken cut into bite size pieces 2 cans Cream of Chicken soup
1 c. mayonnaise 2 tsp lemon juice
8 oz sharp cheddar, shredded 16 oz frozen broccoli cuts
2 tsp curry powder 4 c. rice
bread crumbs

Directions

  1. Simmer chicken in skillet until browned.
  2. Steam broccoli 10-15 minutes until tender.
  3. Combine soup, mayo, cheese, lemon juice, & curry powder in a mixing bowl.
  4. Add cooked chicken & broccoli to mixture & stir slightly to mix.
  5. Spoon mixture into a casserole dish & top with bread crumbs.
  6. Prepare rice according to directions on package. Serve casserole over rice.