The first two dishes of our Saturday night meal this week were from an episode of America’s Test Kitchen we watched Thursday night. We built off of that to pull the rest of the line up together.
Moroccan Chicken with Olives and Lemon
Couscous with Shallot, Garlic and Almonds
Chickpea side dish
Green salad with roasted red peppers and hard boiled eggs
Almost a full house this week (8 adults & 4 kids).
We doubled the chicken dish and used drumsticks & thighs only since those were on sale this week. Prep time was significantly longer than the Cooks’ Illustrated recipe suggested. I couldn’t find cracked Greek olives so I used a jar of Spanish Queen olives. They seemed to work out OK.
The couscous recipe was also doubled. Easy peasy as Jamie Oliver would say.
I used 2 tsp. ground cumin and 1/2 tsp. sweet paprika in place of the thyme in the chickpea side dish.
The cake was dense and moist and stuck to the bundt pan once again. I left off the ganache and made a simple glaze with 1 cup of powdered sugar & 4-5 Tbsp. of cherry juice.