Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Image curtesy of California Walnuts.
2 pounds chicken breasts, skin and bone removed1 tablespoon ground cuminLarge pinch crushed red pepper flakes2 tablespoons lemon juice2 tablespoons extra virgin olive oil1/3 cup chopped fresh cilantro leaves and stems1 clove garlic, minced 2 1/2 cups canned diced tomatoes1 green or red bell pepper, seeded and thinly sliced1 ½ preserved lemons, pulp removed, peel thinly sliced
Cut the chicken breasts in half, diagonally. In a small bowl, mix together 3/4 teaspoon salt, 1/4 teaspoon pepper, cumin, red pepper flakes, lemon juice, olive oil, cilantro and garlic. Rub the chicken with the mixture. Let sit in the refrigerator covered for 1 hour. Combine the tomatoes with ½ teaspoons salt. Place half of the tomatoes, half of the bell pepper and half of the preserved lemons on the bottom of a tagine or heavy stewing pot. Place the chicken on top. Top with the bell peppers, then preserved lemons and tomatoes. Bring to a boil over high heat, reduce to the heat to medium low and simmer 20 minutes.
To serve, spoon the chicken, vegetables and sauce into soup bowls and place a spoonful of the Walnut Chermoula onto the top.
Walnut Chermoula1 1/2 teaspoons cumin1 teaspoon paprika1/2 teaspoon turmeric1/4 teaspoon cayenne2 cloves garlic, minced½ cup chopped fresh cilantro½ cup chopped fresh flat leaf parsley4 tablespoons lemon juice4 tablespoons extra virgin olive oilKosher salt and freshly ground pepper3/4 cup roasted and chopped walnuts
In a blender or food processor, puree the cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, ½ teaspoon salt and ¼ teaspoon pepper until smooth. Add the walnuts and set aside.
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