Here's an exotic warm stew that is loved by all and is very easy to make. A real favorite here at my house. It's also delicious as a vegetarian dish, without chicken. Serve over couscous or rice.

Moroccan Tagine

Ingredients

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Directions

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Have A Terrific Week,

Phil

Here's a Recipe that's moist and juicy, with a simple pan gravy. Whatever the occassion, this savory roast chicken is one of my favorite recipes, whenever I want to make my family or guests feel welcome and appreciated.

Lemon-Herb Roast Chicken with Pan Gravy

Ingredients:

1 lemon

1 can (10 3/4 ounces) Campbell's Low-Sodium Condensed Cream of Chicken Soup

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

3 cloves garlic, minced

1 roasting chicken (5 to 7 pounds)

1/4 cup dry white wine

1/4 cup water

Directions:

Heat the oven to 375°F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon.

Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan.

Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture.

Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.

Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling.

Serve the gravy with the chicken.

Have A Great Week,

Phil

Hello My Friends,

Hope that everyone had a Lovely Thanksgiving, filled with Good Friends & Family, Good Time, and lots of Delicious Food. I haven't been by here at my regular Threads for awhile, because I've been concentrating on Thanksgiving. Now that it's the day after Turkey Day, hope everyone had a few leftovers, 'cause this one's for you!

After the big T-day feast, this classic turkey soup makes fine use of turkey with added vegetables such as carrots, celery, onions, peas, white rice, and even leftover stuffing. This easy and delicious turkey soup can be made using leftovers from either Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it.

Day-After Thanksgivng Turkey Soup

Ingredients

• 1 picked over turkey carcass
• 1 1/2 cups leftover stuffing
• 2 celery stalks, chopped
• 2 carrots, peeled and sliced
• 1 onion, peeled and diced
• 2 bay leaves
• 1 tablespoon poultry seasoning
• 1 teaspoon ground sage
• 2 1/2 quarts chicken broth
• garlic salt to taste
• ground black pepper, to taste
• 2 cups (uncooked) regular long-grain white rice
• 1 (16 ounce) package frozen green peas

Directions

1. Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
2. Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

Have A Restful Weekend My Friends,

Phil