Chicken smothered in herbs and almonds

2 large chicken breast halves, trimmed and cut into 1-inch pieces

2 tsp. lemon juice

2 tsp. Kosher salt

6 Tbsp. olive oil (1 Tbsp., 5 Tbsp.)

3 Tbsp. sliced or slivered blanched almonds

2C thinly sliced onions

1 Tbsp. finely chopped peeled garlic

1 Tbsp. finely chopped ginger

1 stick cinnamon, 3 inches long

8 green cardamom pods

4 whole cloves

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. turmeric

1 tsp. blackened spices or spices of choice

1/2C chicken stock

½ -1C pureed canned tomatoes

3 Tbsp. almond butter

1/3C Greek yogurt

1/2C cilantro leaves, coarsely chopped

Place chicken pieces in a bowl with lemon juice and salt.  Cover and marinate ½ hour, or refrigerate overnight.

Heat one tablespoon oil in a pan; add the sliced almonds and sauté until light brown.  Remove and set aside.  Add the remaining oil to the pan; add the onions and sauté until light brown – about 15 minutes, stirring occasionally.  Add the garlic and ginger and sauté 2 minutes.  Add the cardamom, cinnamon and cloves and cook until puffed and beginning to brown.  Reduce heat to medium, add the chicken pieces and cook until lightly seared.  Add the remaining spices and stir to distribute.  Add ½ cup tomatoes, almond butter and ½ cup chicken stock.  Bring to a boil.  Reduce heat and simmer until fork tender – 20 minutes, stirring occasionally.  If necessary add more pureed tomatoes or chicken stock.  Stir in the yogurt.  Turn off heat and let the dish rest, covered, for at least one hour.  When ready to serve, heat thoroughly, season with salt and pepper to taste and serve, sprinkled with cilantro leaves.

MAKES:  8 servings.

Roast Pork Tenderloin with carrot romesco

1/4C toasted pine nuts

1-1/2 lb. small carrots, halved lengthwise

7 Tbsp. olive oil

3 tsp. spice rub of choice

salt and pepper to taste

two tenderloins, trimmed

2 garlic cloves, peeled, finely chopped

1/2 tsp. red pepper flakes

2 Tbsp. red wine vinegar

salt and pepper to taste

2C spicy greens, i.e. watercress, pea sprouts, etc.

Vinaigrette

2 Tbsp. sherry wine vinegar

1 tsp. honey mustard

3 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 450F.  Toss carrots with 2 tablespoons oil, one teaspoon spice rub and season with salt and pepper to taste.  Spread out on a baking sheet and roast, tossing occasionally, until softened and browned, about 15 – 20 minutes.  Let cool slightly.

Meanwhile, season with pork tenderloins with salt, pepper and two teaspoons spice rub.  Heat a sauté pan to high, add 2 tablespoons olive oil, salt and pepper and sear the tenderloin on all sides.  Transfer to oven and roast until a thermometer inserted into the center registers 145F – about 10 minutes.  Let rest 10 minutes before slicing.

roast pork tenderloin with carrot romesco

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Pulse the pine nuts, garlic and red pepper flakes in a food processor with remaining 3 tablespoons of the oil, salt and pepper to taste.  Add one-fourth of the carrots, the vinegar and process until a coarse puree; add more oil if necessary.

Toss the greens and remaining carrots with vinaigrette.  Slice pork and serve with romesco and carrots.

MAKES:  6 servings