Braised Moroccan Chicken with Lemon Charmoula Sauce and Olives
The star of the day
Jit taking his "Pan-Roasted Chicken with Mushrooms, Shallots, and Rosemary with Pan Sauce" to the oven
That's Jit's chicken on the lower oven shelf... not sure what's on top
Jit's pan-roasted chicken plated. the shallots were completely carmelized. A great addition to the dish.
I seem to love improv opportunities, instead of making set recipes. In chicken class, I offered to cook up the livers. We ended up with a miso-thyme chicken liver pate (thanks to Chef Karen for inspiration).
Pate ingredients: thyme, garlic, miso
Carmelizing onions for the pate
Tossing in the chicken livers
The herbed toast points I made to go with the page
Braised Moroccan Chicken with Lemon Charmoula Sauce and Olives, my favorite recipe of the class
Chicken Soup -- lots of dill added a nice touch
Improving a chicken roulade
The plated roulade stuffed with veggies. A nice way to make an entree fancier and the meat is very tender since it is pounded before stuffing.
Salad to round out looooooots of chicken
Grain dish to also round out chicken
Skillet Tempeh Reuben. I'd barely had tempeh before school. Now I'm a fan.
Skillet Tempeh Reuben.
Chicken Class Dinner table
Everyone digging in, or BEFORE
and this is AFTER
Bye bye chicken
