Moroccan Lamb Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce.

• 1 lb boneless lamb shoulder, cut into 1-inch pieces
• Salt to taste
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 medium carrots, peeled, cut into ½-inch rounds
• 4 cloves garlic, minced
• 1 tbsp finely minced ginger
• 1 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tbsp paprika
• ¼ tsp cinnamon
• ¼ tsp cayenne
• 2 cups unsalted beef broth
• 1 can diced tomatoes
• 1 can chickpeas, drained, rinsed
• 8 dried apricots, halved
• ¼ cup packed cilantro leaves, roughly chopped, plus more for serving
• 2 tbsp packed mint leaves, roughly chopped, plus more for serving
• Plain yogurt, slivered almonds and flatbread to serve

1. Preheat oven to 350°F.
2. Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.
3. Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.
4. Remove pot from oven and stir in herbs. Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs. Serve with flatbread.

Serves 2 to 3

Chicken with Apple Cider Cream Sauce

2 cups dry apple cider
2 tbsp Dijon mustard
1 ½ cups whipping cream
⅛ tsp cayenne pepper
2 tbsp olive oil
6 chicken breasts
2 tbsp butter
2 large tart apples*, cored and sliced into rings
Salt & pepper
Parsley

 Directions

• In saucepan over medium-high heat bring cider to the boil and reduce to ½ cup.
• Whisk in Dijon mustard and whipping cream. Season with cayenne pepper and salt and pepper to taste. Continue simmering to reduce to about ½ cup. Keep warm.
• Meanwhile, in a large skillet heat the oil until hot. Add chicken breasts and cook about 3 to 4 minutes per side until done. Transfer to a serving platter.
• Add butter to juices left in the pan and heat until hot; cook the apple slices for a few minutes turning halfway through until tender. 
• To serve, spoon cider sauce over chicken breasts and top with apple slices and spinkle on some chopped parsley.

* - try Granny Smith, Braeburn, Mutsu, Winesap, Pink Lady or Honeycrisp.