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Mediterranean Baked Chicken with Lemongrass Coriander Honey Vinegar

Have you been following me on Pinterest? I’ve started a weekly meal plan board that I switch out the recipes for every week.  There was a time when I was really picky when it came to meal planning and I loved the structure that it provided me.  But, I never found something that let me put a week of meals into it’s place and then pick and choose the recipes as we went through the week.  That’s why I love Pinterest!!  So last week I had a plan to make this Pollo Loco chicken, but just as I was about to start cooking MarocBaba asked me to make a chicken dish like one served in a local Mediterranean restaurant.  I thought for a few minutes and came up with this recipe.

The key ingredient in this recipe is the Honey Ridge Farms Lemongrass Coriander Honey Vinegar.  I have used these spices on chicken before and 9 out of 10 times the meat is too dry.  The addition of this vinegar helps to keep the meat moist and give it a nice flavor.  I’ll admit I was worried that it would give off too much of a vinegar taste but was very happy that it didn’t.  You can use more or less depending on your taste but don’t leave it off!  The flavors of this infused vinegar compliment the spices and the flavors of the Mediterranean.  If you haven’t tried a honey vinegar you’re  missing out. (Better news yet – this one is 50% off right now and only $4.99!) You can also pick up Honey Ridge Farms honey cremes and vinegars at Whole Foods Mid-Atlantic states (DC, MD, KY, PA, OH, VA, NJ and the honey cremes in western CT, and NY)


Lemongrass Corriander Honey Vinegar






On the side I served an Arabic Rice Pilaf  and a green salad – making this a well balanced and totally gluten-free meal.  It was delicious!  I know that this meal will be on the menu many more times.  Another addition to kick up this dish a little bit is toum, a Middle Eastern garlic dip (toum translates to garlic but is used to describe this dip too).  I am in love with it!

Mediterranean Baked Chicken Honey Vinegar


Mediterranean Baked Chicken with Lemongrass Coriander Honey Vinegar


  • 4 bone in chicken breasts (or other cuts of chicken)
  • 1/4 c Honey Ridge Farms Lemongrass Coriander Honey Vinegar
  • 1/2 tsp each salt and pepper
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1 tsp sumac


  • Clean chicken breasts. You can remove the skin or leave it on depending on what you like. Preheat the oven to 375F.
  • In a bowl mix salt and pepper, onion powder and paprika together. Place chicken into an oven safe pan and pour the vinegar on top. Move chicken around to make pieces are coated.
  • Sprinkle spice mixture on top. Sprinkle the sumac on top at the end.
  • You can place this in the refrigerator to marinade, either for a short time (30 minutes) or overnight. When you are ready to bake slide it into the oven and bake for 40 minutes.
  • Check meat at this point and baste with any of the liquids in the pan. When the internal temperature of the chicken hits 165F it's done!

**I was not compensated for writing this post however I did receive free products to use. All opinions are my own

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The last month has been a very busy time for me.  There were more family activities than normal, a nephew was born,  a birthday party was planned and carried out (K turned 5), and a terrible toothache that led to having my wisdom teeth extracted.  I’m kind of tired reading that.  Thankfully I had many things to share with you because honestly, I didn’t cook much at all. The things I did cook were fast, easy recipes that I’ve made a hundred times. We ate out a lot more than I care to admit and frankly I was too tired to be creative.  It happens.  At least it always seems to happen to me a few times a year.

When I get in a cooking rut I do the only thing I can think to do – cook!  That’s right I force myself into the kitchen and start with something small like a new kind of salad.  This makes me rummage in the fridge where I find and pull out whatever is in there that looks interesting (or is about to go bad).  Normally things are getting pretty bare so I have to be creative.  One thing leads to another and before I know it I’ve made many new things and I’m exhausted.  Two days ago I ended up making 6 different things in a few hours.  Guess what – it works.  My mind is now filling up with all kinds of recipe ideas!  I don’t know if this is normal but it’s very much me.

My favorite recipe that came out of this massive cooking session was what I’m dubbing milk and honey chicken.  It’s awesome.


Milk and Honey Chicken


  • 4 chicken breasts
  • 3 Tbsp honey
  • 3 Tbsp juice of preserved lemon or fresh lemon juice
  • 3/4 cup milk or heavy cream
  • bread crumbs for coating
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1 Tbsp onion powder
  • oven safe frying pan


  • For this recipe you can use chicken breasts or any piece of chicken. I only used boneless breasts because they cook the fastest and it was what I had on hand.
  • Clean and rinse chicken pieces, trimming off any excess fat. In a shallow bowl large enough to fit the chicken, add lemon juice, milk or cream, and 3 Tbsp of honey. This will work the best if you heat the honey until it is a liquid consistency. Whisk all of these ingredients together. You may need to whisk occasionally to keep the honey from clumping.
  • In another shallow bowl or lipped plate, pour out the bread crumbs and mix with garlic salt, black pepper, turmeric, and onion powder.
  • The chicken can be kept whole or cut into pieces at this point. Add some olive oil to the oven safe frying pan and turn on medium to begin heating up. Preheat the oven to 350F at this point as well.
  • Dip each piece of chicken into the liquid mixture, then to the breadcrumbs, back to the liquid and into the breadcrumbs again. Place into the frying pan. Repeat for the remaining pieces of chicken.
  • Sear the chicken on all sides for 1-2 minutes. When this is complete place the entire pan into the oven to finish baking the chicken. You could cook the chicken completely on the stove top by using more oil and pan frying. I chose to bake it to cut down on oil.
  • The chicken should be ready within 20-30 minutes. Remove from the oven and check.
  • To serve any of the traditional dipping sauces could be used or a browned butter or alfredo sauce.



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For some reason I really have an affinity for stuffed poultry.  Maybe it’s my American roots and that Thanksgiving is one of my favorite holidays.  Or maybe it’s just that it’s oh so tasty!  There are many varieties of Moroccan stuffed main dishes.  Of course there’s stuffed chicken but there are also stuffed fish dishes.  I haven’t played with fish too much because I’m still working my way up to dealing with an entire fish.  I’m going to try and tackle it soon.  Today’s recipe is an interesting take on the traditional stuffed and baked chicken/turkey.  I rarely steam meat but it is common practice in many Moroccan dishes.  I’ve done it with lamb and have now accomplished it with chicken.  Here’s how to make this dish.


  • 1 whole chicken (preferably free range organic)
For the marinade/rub
  • 1 onion chopped roughly
  • 4 heads of garlic cleaned
  • 2 tsp cumin
  • 1 tsp ginger
  • 1/2 preserved lemon
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • small handful of flat-leaf parsley
  • olive oil
Pulse all of these ingredients together in a food processor.  If you don’t have a food processor whisk them together in a bowl.  The amount of olive oil will vary.  The consistency you want is a thin paste.
Stuffing Ingredients
  • 1 1/2 cups of vermicelli noodles
  • 1/2 can green olives cut into slices
  • 1/2 tsp salt
  • 1 tsp cumin
  • 2 tbsp butter
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
Clean the chicken.  You can leave the skin on or remove it – I choose to remove it.  Use all of the paste to cover the chicken and rub well.  The longer you can marinade for the better the taste.  1-2 hours is great, overnight is better however you can steam it right away if time doesn’t permit.  In the bottom part of a couscousierre add 1-2 liters of water.  I like to toss a few threads of saffron into the water to give a little added flavor but it’s not necessary.  Place the chicken in the top of the couscousierre.

My couscousierre did not come with a lid however many do.  If like me you do not have a lid you can make one.  Using parchment paper or aluminum foil if all else fails cover the couscousierre.  Then find a lid to another pot that fits closely.  The point of this is to create a seal and stop the steam from escaping as much as possible.

While it is steaming prepare the stuffing.  Soak the vermicelli noodles in hot water for about 10 minutes to soften them up.  Drain the water and toss the noodles with the spices and olives.  Cut the butter into small cubes and scatter throughout the stuffing.  Set aside until the chicken is complete.  After about 40 minutes carefully remove the cover of the couscousierre to check the chicken.  If it has just a little pink it is ok.  Preheat your oven to 425F.

In a deep baking dish add the chicken.  You may need to allow it to cool for 10-15 minutes so that you can touch it.  Using a large spoon stuff as much of the filling into the cavity of the chicken as possible.  It should be tightly packed.   You most likely will have more of the filling left over.  In that case I create a bed of the stuffing underneath the chicken. (see picture below).  Once this is ready slide into the middle rack of the oven and allow to cook for appx. 20 minutes.  (again this will depend on the size of the chicken).  The outside of the chicken should be browned and the stuffing in the pan a little crunchy.    

Unlike many Moroccan dishes, this does not have a “sauce” to accompany it.  I like to eat it with some fresh vegetables like green peas or broccoli in the same fashion of an American roast chicken.

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Guest Post: Mango & Tomatoes’ Moroccan Chicken

Today’s guest post comes from Olga at Mango & Tomato.  I had the pleasure of meeting Olga at Eat Write Retreat in May.  I had so much fun getting to know her. I really love her great eye for photography and fabulous recipes.  I’m so happy she was willing to share this recipe!  Please make sure to stop by her website for more fantastic recipes and good eats in Washington DC.  You can also follow her on Twitter @mangotomato 
This recipe for Moroccan chicken came about partially because my mom made it in Seattle, and my sister and my dad liked it. There is nothing strange about my sister and mom liking Moroccan chicken. But the fact that my dad liked a dish with spices other than your typical salt/pepper/garlic/parsley, is really saying something!
Last weekend I decided to have a few of my friends over for dinner and to make chili and cornbread. One pot dishes are my favorites: little work is required, and yet you have quite a bit of flavor. What does this have to do with Moroccan chicken, you might be wondering. Well, my twin, Anna, told me that she thought making chili for a dinner get together was rather boring and uninspiring. She suggested I make Moroccan chicken. And since Anna is older than me (by 30 minutes!), I listened.
I used some of the ingredients from the recipe my mom recited over the phone {she found it in a Costco magazine} and some of the spices from a recipe I’ve made for Robyn, and a few random additions of my own.
Moroccan Chicken (this is enough for 6-10 people)

  • olive oil
  • 6 skinless & boneless chicken breasts, cubed
  • 2 onions, thinly sliced (I used 1 red and 1 white)
  • 2 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch cayenne
  • 4 carrots, peeled and sliced
  • 2 green peppers cut into 1″ chunks
  • 28 ounce can of crushed tomatoes
  • 2 15 ounce cans of garbanzo beans, rinsed and drained
  • 1/2 cup golden raisins
  • parsley, chopped
  • 1/2  cup slivered almonds, toasted
  • cous cous, cooked

1. Heat a bit of oil in a large soup pot. In several batches cook the chicken for a few minutes. There is no need to brown it. You just want to make sure it’s not pink on the outside. Remove the chicken from the pot.

2. Add a bit more oil if necessary. Add onions and garlic to the pot and cook for about 5 minutes.

3. Add spices and cook for 2 more minutes. I had to add a bit of water at this point (you can also add more oil if you want).
4. Add carrots and peppers and cook for 5 more minutes.

5. Add crushed tomatoes and garbanzo beans. Bring everything to a boil. Add the chicken back to the pot. Also drop in the golden raisins. If there isn’t enough liquid to cover the chicken, add a bit of water. I had to add about a cup. No big deal: you can also add more tomatoes if you have them, wine or even chicken broth. It’s not neuroscience: it’s cooking! Don’t be scared and have fun.

6. Bring everything to a simmer, cover the pot and cook for about 30 minutes. Make sure your chicken is cooked all the way through.
Note: I toasted the slivered almonds in a little cast iron skillet. You can toast them in the oven on a cookie sheet or even in a microwave. 

Serve the Moroccan chicken over cous cous and top with almonds and parsley.

This dish turned out to be quite a party pleaser, which made me really happy.


  • Use thighs instead of chicken breasts.
  • Add dried apricots instead of (or with) golden raisins.
  • Feel free to add other vegetables such as zucchini or thinly sliced potatoes.
  • You can also serve this as a stew without cous cous or serve it over mashed potatoes or rice.
Original post can be found here.  Shared with permission from author.




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This weekend MarocBaba tried some bread at a barbeque.  I think you might be able to guess what the results were..yea a big tummy ache and other side effects.  We’re pretty convinced now that he does have some degree of gluten intolerance so it’s back to eliminating gluten completely.  I’m getting better at this, but I’m desperately in need of a good gluten free bread recipe that doesn’t have 100 pricey ingredients.

I whipped up this dinner quick one night when the kids were begging for mashed potatoes.  I swear I should open a potato farm.  I actually ended up liking the cutlets covered with oat flour vs. regular flour.  They ended up with more flavor and a better crust.  So even if you’re not gluten free, give oat flour a shot!


  • 4 chicken breasts pounded as flat as possible
  • 1 cup of gluten free oat flour (I like this one)
  • 1 egg whisked together
  • 1 tbsp butter and 1 tbsp olive oil for cooking
  • salt and pepper to season
  • small handful of parsley chopped
  • 1 lemon
  • 2-3 tbsp of butter for sauce
  • 1/4 c chicken broth


Pound each chicken cutlet as flat as possible and sprinkle salt and pepper on both sides.  In one bowl crack and whisk an egg.  In another bowl or on a plate add about half of the oat flour (adding more if needed).  Dip the flattened chicken in the egg and then in the oat flour.  In a saute pan heat the 1 tbsp each of butter and olive oil on medium heat.  Once melted, add the chicken breast.  Continue the same process for all of the chicken.  Cook on each side for 5-7 minutes until cooked through.  The cooking time will depend on how thinly you have pounded the chicken.  The crust should be a warm brown color and the chicken cooked through.  Once cooked remove from pan.

To make the sauce;

Squeeze out the juice of the lemon into a bowl and set to the side. Add the 3 tbsp of butter to the drippings in the pan and begin melting.  The butter will help bring up any bits that are left in the pan.  Add 1-2 tsp of the leftover oat flour to make a roux.  Slowly add half of the chicken broth and all of the lemon juice.  Allow the mixture to heat up and thicken.  If it is too thick add more chicken broth to thin it out.  The consistency should be just like a gravy or a little thinner.

Make the mashed potatoes according to your favorite recipe.

I also served this with a simple cucumber and tomato salad and vinegarette.

Plate the chicken and mashed potatoes and drizzle the sauce on top of both.  Sprinkle fresh parsley over one or both depending on your taste.  I also topped our potatoes with fresh grated asiago cheese.

What are some of your favorite chicken and lemon dishes?  I can’t get enough of that combination!

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Summer is finally here!  We’ve managed to have several weeks of temperatures in the 70’s so I think it’s safe to say now.  A little over a week ago we embarked on a new journey. MarocBaba has always had stomach problems from the time he was a small child.  If you know anything about Moroccan food you know that it’s heavy on the bread.  Heavy like bread with every single meal at least 3 times a day.   We have been to a lot of doctors and have cut out spicy and greasy foods thinking that these were the things contributing to his stomach problems.   While it helped some it didn’t help completely and recently we noticed that his symptoms were getting a little worse.

Thanks to all of the great gluten-free friends I made at Eat, Write, Retreat, I started to wonder if he might have a gluten intolerance.  In a leap of faith we cut out all wheat gluten to see what impact it had.  This is very hard – and we eat 95% whole foods!  I’m happy to say that it is helping and MarocBaba will be going in soon to be formally tested.  In the meantime I’ve tried to make sure he’s eating great just without the gluten.  He really misses bread but I’ve been able to make a gluten free version – it’s not pretty but it’s tasty and that’s all he wants!

Since it is summer we’ve been using our grill to cook as much as we can.  I also have come to the realization that we need a new grill.  Soon.  We’re making do.  This gluten free dinner was one of my favorites so far.

All of these dishes have a very simple preparation.  This is wild asparagus with the woody stems shaved.  I drizzled them with olive oil and lemon juice and chopped fresh mint very thinly and sprinkled on.

Grilling away at the veggies.  MarocBaba tossed a whole green pepper on to roast.  When it was done I chopped it and tossed with olive oil and preserved lemon and little bit of cumin.  Inside the tinfoil are some chopped ramps and butter – they get nice and caramelized.

Again, a very simple chicken breast.  Olive oil and lemon juice with some fresh ground pepper and a little salt and chopped up basil.

While everything was on the grill I peeled and quartered some baby red potatoes.  Tossed with olive oil, pepper, cumin and garlic.  Placed in the oven at 350F for about 45 minutes.  These are a new favorite of MarocBaba and the boys.  While I hate having the oven on in the summer because of the heat – you can’t beat these.  Great side dish.

I’ll be sharing more gluten-free recipes as we go and as I learn (I have a lot to learn!).  I’d love to know what your favorite gluten free meal ideas are or what you love to cook in the summer!

Don’t forget to enter to win some chili peppers from My Space Sage.  You’ve only got until Friday!!

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One of my favorite restaurant’s is PF Chang’s.  Since we have moved, the closest one is well over an hour away.  I don’t get to go very often anymore.  Every time I do go I order the Lemon Chicken.  Sure I could pick other things but why – this is what I love!  I do think I have figured out how to make something close to this recipe at home.


  • 1 lb of chicken breasts cut into cubes
  • 1 lemon
  • 1/2 tsp ground ginger
  • 1 tsp garlic
  • 2-3 tsp water
  • 1 egg white beaten
  • panko bread crumbs
  • 2 tsp vegetable oil


Clean chicken and season with salt and pepper.  Cut chicken breasts into cubes (size depending on what you like).  In a bowl mix together lemon juice, ginger, vegetable oil and garlic.  Pour into a saute pan and heat on medium heat.  Dip each piece of chicken into the eggs and then coat with panko crumbs.  Add to the skillet and cook until crispy and browned through.  You may need to add a few teaspoons of water if the liquid in the pan starts to thin out.

Adjust the lemon based on your taste.  I love the flavor of lemon so I even cut up small pieces of lemon to add to the mix.

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Cornish Hen ala Morocaine

Everyone loves a roast chicken, and I love braised chicken even more.  If you’ve never had a cornish hen or poussin as our friends over the pond like to call it is  a young chicken.  It is primarily white meat with very small little legs.  This is great for our house because no one likes dark meat.  This dinner I came up with on a bit of a whim when cleaning out the fridge.  That’s usually when I find my best inspiration!  This very simple dish is easy to throw together with limited ingredients.


  • 1 cornish hen
  • flour for coating hen
  • 1-2 tsp vegetable oil for browning hen
  • 1 can of crushed tomatoes or tomato sauce
  • 1 bell pepper (whatever color you have will work)
  • 10-15 baby carrots quartered
  • Any other vegetables you have on hand- zucchini or squash would be nice here too
  • 1/2 onion chopped
  • 1-2 tbsp crushed or chopped garlic
  • salt and pepper to taste (1-2 tsp each)
  • 2 cups chicken broth
  • rice, noodles, barley – or another grain to eat with


You will want to cook this dish in a large dutch oven, preferably heavy bottomed.  I find that this is the best type of pot to use when braising and to get an even cooking.

To begin wash and clean out your cornish hen.  Do not remove the skin as that will help your hen stay tender.  You can always remove the skin later if you don’t like it.  Pat the hen dry and then coat with flour.  In a skillet large enough to hold the hen and accomodate turning it, add the oil and heat up on medium high.  Place the hen in whole and turn as each side browns.  This entire process will take about 15 minutes.

In the dutch oven begin the base of the dish by adding 2 tsp vegetable or olive oil, onions, and garlic.  Allow to cook until onions are translucent.  Cooking for a longer time on a lower temperature will cook down the onions, almost melting them. Cut up the peppers and carrots while waiting.  When onions are translucent add 1/2 can (about 7-8oz) of the crushed tomato or tomato sauce.  Stir and add some of the salt and pepper.  Transfer the browned hen into the dutch oven.

Add the chicken broth around the hen (don’t pour it on top!) Cover and allow to cook on low to medium heat for about 1 hour.  This slow cooking coupled with the steam that is created in the dutch oven from having it covered will make the meat very tender and the vegetables perfectly cooked.

You can eat this a few ways.  Either simply as it is, scooped up with some bread or stand alone with a fork.  Or over egg noodles, rice,or another grain.  Either way it’s delicious.

**Note, you may want to adjust the salt and pepper to your desire and dietary needs.  Because chicken broth often has salt in it, be careful not to overs alt this dish.  Taste before serving and adjust accordingly!

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