4 Chicken legs & thighs

Salt & pepper; to taste 1 tb Olive oil

1 lg Onion

1 lb Carrots in 1/2″ slices

2 ts Paprika

1 ts Ground ginger

1/4 ts Tumeric

1/8 ts Cinnamon

1 Lemon; cut in 8 wedges, seed

1 c Chicken broth

2 c Chicken broth

1/2 c Dried currants

1 ts Salt; to taste (opt)

1/8 ts Allspice

1 c Quick-cooking couscous

Chicken: 1.
Skin and disjoint the chicken, season with the salt
(if desired)

and the pepper.
Heat the oil in a large skillet, preferably one
with a nonstick surface, and brown the chicken on both sides over
medium-high heat.
Remove chicken to a platter.
2.
Reduce heat to
medium-low, add onions to skillet and sauce for

about 3 minutes.
3.
Add the carrots and saute for 2 minutes.

4.
Add the paprika, ginger, tumeric and cinnamon and cook
the

mixture for 1 minutes, stirring it.
5.
Return chicken and their
juices to skillet, add lemon wedges and

broth.
Bring the liquid to a boil, reduce the heat, cover, and
simmer, turning chicken occasionally, for 30 minutes or until it is
cooked through.
Couscous: 6.
In a medium-size saucepan, combine the
broth, currants, salt (if

desired), and all spice, and bring to a boil.
7.
Stir in the
couscous, boil for 2 minutes, remove pan from heat,

cover and let stand for 5 minutes or until the liquid is
absorbed.
8.
Serve the chicken and carrots over the couscous,
surrounded by

the lemon wedges.

1 Medium onion.
peeled and

-quartered 2 Medium garlic cloves, peeled

-and minced 2 1/2 lb Chicken, skinned

2 tb Flour

1 tb Olive oil

2 1/2 c Water, divided

1/8 ts Saffron

1/2 ts Ground ginger

1/2 ts Ground cumin

1/2 ts Paprika

1/4 ts Salt

3 tb Lemon juice

Grated peel of 2 lemons 1/2 c Green olives, pitted and

-coarsley chopped 2 tb Minced cilantro

3/4 c Couscous

Fresh ground black pepper In a food processor, finely chop onion
and garlic.
Dredge chicken in flour.
In a large skillet, heat oil
over medium heat.
Saute chicken and onion mixture until mixture has
softened, about 10 minutes.
Stir in one cup water, saffron, ginger,
cumin, paprika, salt and lemon peel.
Bring to a boil, reduce heat
and simmer, covered, 35 minutes.
Remove chicken from sauce and
allow to cool a few minutes.
Debone chicken and cut meat into small
pieces.
Put meat back into sauce with the lemon juice, olives,
cilantro and pepper.
Simmer gently 5 minutes.
While the chicken is
cooking, bring 1 1/2 cups of water to a boil in a medium saucepan.
Add the couscous and bring back to a boil.
Remove from heat and
allow to sit for 5 minutes.
Spoon chicken mixture over couscous and
serve.
Source: Houston Chronicle

In same large pot, add the six eggs one by one, beating as you go.
When all are beaten in and almost set, remove mixture and let cool,
dividing into two parts and discarding any liquid.
Chop the browned
almonds and divide into two.

In a 9×12 inch baking dish, begin the assembly by placing four
sheets of the philo dough, brushing oil over each sheet before
placing the next on top.
Next, place in 1/2 the egg mixture and
sprinkle sugar and cinnamon on top.
Place two more philo sheets
(with oil between), and place 1/2 the chicken.
Sprinkle this with
sugar and cinammon too.
Next Place 2 more philo sheets (with oil
between), and place 1/2 the almond mixture in, sprinkling with
sugar and cinammon on top.
Cover this with 2 more philo sheets, and
start this assembly process again.
Two sheets philo, almonds, two
sheets philo, chicken, two sheets philo, eggs, two sheets
philo.

Brush the top of the last sheets of philo with beaten egg.
Bake at
350 degrees until golden, 25-35 minutes.

1 lb ground pork — or 1 1/2 lbs

1/2 ts ground ginger

1/2 ts black pepper

3 cn chicken broth — (14.5 oz ea

1 c water

2 TB soy sauce

2 1/2 oz fresh mushrooms — sliced (1

: cup) 6 scallions — sliced

1 package(6oz) won-ton

: wrappers — cut into 1/2″ : strips In a soup pot, brown the
pork over medium-high heat for 3 to 5 minutes, or until no pink
remains.
Drain off the excess liquid.
Reduce the heat to medium and
add the remaining ingredients except the wonton strips; bring to a
boil.
Separate the wonton strips and stir into the soup.
Cook for 8
to 10 more minutes, or until the wonton strips are cooked.
Recipe
By : Source: WKBWTV
—–

4 cups fine dry breadcrumbs

1/2 cup butter — softened

1/2 cup cream

pinch allspice (optional) 4 eggs — slightly beaten

Mix crumbs and butter until thoroughly combined.
Add cream,
allspice and eggs, mixing well.
Refrigerate until chilled.
Roll
into balls about the size of walnuts.
Drop into chicken and noodle
soups during the last 15 or 20 minutes cooking time.

11 oz Corn, whole kernel

– drained 2 md Tomatoes, Roma, seeded,

– diced 4 oz Chilies, green, chopped

– undrained 1/4 c Onions, green, sliced

2 tb Juice, lemon

1 tb Cilantro, minced

1 sm Pepper, Jalapeno, finely

– chopped 1 sm Garlic, clove, minced

1/4 ts Salt

In a small bowl, mix together all of the ingredients, and set
aside.
Cook: Nancy Labrie, New Hampshire Source: “Chicken Cookery”
- 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry
Industries, Inc.
: Georgetown, Delaware, 19947-9622