Weekly Menu, April 26th

This was some mighty fine roasted goat that we had this weekend at our friend Hank Shaw's home. Hank writes Hunter Angler Gardener Cook and is also an accomplished political journalist.



Sunday- Steak Fajitas with homemade tortillas. (Hubby did a great job making the tortillas)

Monday- Baked Moraccan Chicken (recipe below), smashed yukon gold potatoes, and dilled carrots

Tuesday - "Plan-over" chicken and asparagus with first of the season corn on the cob (its a little puny, but who cares)

Wednesday- Sausages and Green Salad

Thursday- Vegetarian Pizza

Friday- Halibut with all the left over veg from the week




This recipe came from my good friend Jami, and I hear its amazing. Thank you!

> Moroccan Chicken with Green Olives and Lemon
> Bon Appétit May 2009>
> by The Bon Appétit Test Kitchen>
Yield: Makes 4 servings>
Active Time: 25 minutes>
Total Time: 55 minutes>

> 2 Meyer lemons or regular lemons>
1 tablespoon olive oil>
1 large onion, halved, thinly sliced>
2 garlic cloves, pressed>
1 tablespoon paprika>
2 teaspoons ground cumin>
1 teaspoon ground cinnamon>
1 teaspoon ground ginger>
2 cups low-salt chicken broth>
1 4 1/2-pound chicken, cut into 8 pieces, skin removed>
1/2 cup green olives>

> Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure> 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over> medium-high heat. Add onion and sprinkle with salt and pepper; sauté until> golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add> broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet.> Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken> is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken> to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase> heat to high; boil uncovered to thicken slightly, about 5 minutes. Season> with salt and pepper. Pour over chicken.