2 tbsp. olive oil
1/3 cup blanched, whole almonds
1 cup small diced onion
1/2 cup small diced carrot
1/2 tsp. cinnamon
1 cup long grain rice
3 cups chicken stock
1/3 cup golden raisins
2 tsp. orange zest
1/4 tsp. cayenne pepper
1 whole roasted chicken, cut into quarters
2 tbps. chopped chives

Preheat oven to 375 degrees. Lightly oil a 1-1/2 qt casserole dish. In a large skillet heat the olive oil and saute the almonds until they are golden and become fragrent, about 2 minutes. Add the onion, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice, and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove rice from oven and place on platter with roasted chicken pieces on top of rice. Garnish with the chives.

Yield: 4 servings

Serves 4-6.

2 tablespoons olive oil
1 large onion, minced
3 large cloves garlic, chopped
2 tablespoons best-quality curry powder
1/2 teaspoon ground cinnamon
2 large lamb shoulder blade chops, cubed
1 medium tomato, chopped
2 cups beef broth
1 14-oz. can chickpeas
juice of two lemons
cilantro leaves

Heat the oil in a large, heavy pan. Brown the onion. Add the garlic and stir for one minute. Add the spices and stir. Add the lamb and coat it completely with the spice mixture, allowing it to fry for a few minutes, followed by the tomatoes. Pour the beef broth over it, and as soon as it begins to boil, turn the heat down to a gentle simmer.

In a small bowl, mash half of the chickpeas. After a half hour, add them along with the whole chickpeas to the simmering soup and cook for another hour. At the end of the cooking time, squeeze in the lemon juice. When you serve it, top each bowl with a few cilantro leaves.

Serves 4.

1 frying chicken, skinned and cut in quarters (You can substitute chicken breasts or chicken parts, skinned or unskinned)
Juice of 1 lemon
1 tbsp crushed coriander (or 1/2 tbsp powdered)
1 tbsp dried oregano (or 1/2 tbsp powdered)
3 cloves garlic, chopped
Good handful regular green olives
1/2 c olive oil
1 lemon, sliced thin

Sprinkle chicken with salt and arrange in baking pan. Sprinkle with lemon juice, coriander, oregano, garlic, and olives. Pour olive oil over it. Cover with lemon slices and bake at 325 degrees for 1 hour. Serve over couscous.

Serves 6-8.

6 med leeks, 4" green left on
1 tbsp white vinegar
12 c vegetable or chicken broth
4 tbsp olive oil
6 lg sprigs cilantro, chopped
8 cloves garlic, peeled and bruised
3 cinnamon sticks, each 3" long
2 tsp curry powder
1/4 tsp crumbled saffron threads
1 tsp coarse salt
6 med carrots, peeled, halved, and quartered
1/2 lb turnips, peeled and quartered
3 yellow onions, peeled and halved
2 med zucchini, ends trimmed
3 lg tomatoes, cored and quartered
1 can garbanzo beans, rinsed and drained
1 c pitted prunes, halved
1/2 c golden raisins
Cooked couscous to serve 6-8

Trim roots off leeks. Cut a 2" X through the white bulb and a 3" X through the green ends. Place in a bowl; cover with water and 1 tbsp vinegar. Soak for 30 minutes to remove any sand. Drain; rinse under running water. Reserve.

While leeks are soaking, prepare broth: Place broth, olive oil, cilantro, garlic, cinnamon, curry powder, saffron, and salt in a large, heavy pot. Bring to a boil; reduce heat and simmer 30 minutes. Place reserved leeks, carrots, turnips, and onions in the broth. Bring to a boil; reduce heat and simmer for 30 minutes.

Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut zucchini into 2-1/2 " lengths. Add zucchini, tomatoes, garbanzos, prunes, and raisins to pot. Stir gently so vegetables don't break up. Cook 30 minutes.

Just before serving, gently heat vegetables and broth through. Stir in 3 tbsp of chopped cilantro. Spoon cooked couscous into shallow bowls; top with stew and remaining cilantro.