Chicken Breasts with honey-raisin compote

3/4C dark raisins

1/4C red wine vinegar

1C chicken stock

1 Tbsp. unsalted butter

1 medium shallot, peeled and minced

2 Tbsp. honey

1 tsp. finely chopped rosemary

1 tsp. finely chopped thyme

6 chicken breast halves, trimmed well

2 Tbsp. olive oil

2 tsp. spice rub of choice

1 Tbsp. thyme leaves

3 Tbsp. unsalted butter

salt and pepper to taste

In a small bowl, cover the raisins with vinegar and 1/2C of stock and

let stand 10 minutes.

Melt butter in a sauté pan, add shallot and cook until softened, add raisin mixture along with honey and herbs and simmer until syrupy, about 5 minutes.  Let cool, then transfer to a food processor and coarsely puree.

Preheat oven to 425F.  Heat olive oil in a sauté pan.  Toss chicken breasts with spice rub and sear on both sides until golden.  Place the pan in the oven and finish cooking chicken breasts – about 6 – 8 minutes.  Remove the chicken and set aside.  Add ½ chicken stock to the pan and reduce by half.  Add the raisin mixture and 1 Tbsp. thyme leaves and cook over moderate heat just until thickened, about one minute.  Add butter and swirl in.  Season with salt and pepper.  Slice chicken and divide among plates.  Spoon Sauce over and serve.

MAKES:  6 servings

Cauliflower Pilaf with toasted pine nuts

one head cauliflower (about 2-1/2 lb.), cored removed

2 Tbsp. olive oil

salt and freshly ground pepper

1/4C toasted pine nuts

small onion, peeled and thinly sliced

1 tsp. spices

1 Tbsp. unsalted butter

3/4C basmati rice

1-1/4C chicken stock

1/4C dried currants

1/4C Italian parsley leaves, coarsely chopped

2 Tbsp. melted butter

½ tsp. smoked paprika

Preheat oven to 400F.  Separate the cauliflower into florets and cut in half so they lay flat.  Toss with olive oil, spices and salt and pepper to taste.  Roast for 15 – 20 minutes, turning once, until golden and tender.

Coarsely chop half the cauliflower.

Heat the butter in a pan, add the onion and cook over moderate heat, stirring occasionally, until just beginning to brown.  Add the rice and stir to coat.  Add the stock and bring to a boil.  Reduce heat, cover and simmer 15 minutes or until rice is tender.  Transfer rice to a bowl and toss in the chopped cauliflower, Italian parsley, pine nuts and currants.  Transfer to a 2 quart soufflé dish and press lightly on top.  Arrange remaining florets on top.  Combine melted butter and paprika in a small bowl and brush half of it over the cauliflower.  Bake until heated through – about 15 minutes.  Preheat the broiler.  Brush the cauliflower with remaining butter and broil, about 6 inches from the heat, until lightly browned, about 5 minutes.  Serve hot or warm.

MAKES:  6 servings