Week 7 Saturday: Cereal; Egyptian-Style Chicken with Raisins & Apricots / Couscous/ Golden Graham S'Mores

It's Saturday morning of Week Seven.

Saturday is the only day of the week I don't cook something for breakfast. I grew up watching Saturday morning cartoons - and cereal goes so well with that! Today the kids and I are heading out to go hike a canyon trail we love. So we are eating our cereal quickly while we head out the door.

 

Up for the dinner tonight is Egyptian Chicken with Raisins and Apricots. I'm a little nervous about this - it's different but it sounds delicious so I think they'll love it. I'm going to serve it over couscous.

 

For dessert we are having Golden Graham S'Mores - I've made these a few times before. They are YUMMY! It's a recipe that was on the back of the box one time - it's basically a dessert bar that tastes like chocolatey s'mores using Golden Grahams for the graham cracker component. They are easier to eat - and maybe even tastier - than traditional s'mores. Can't wait!

 

Egyptian-Style Chicken with Raisins & Apricots with Couscous
and Golden Graham S'Mores

 

DINNER:

 

1.       Chop onion.

2.       Heat a small skillet over medium heat and add olive oil.

 3.       Add onion to hot olive oil.

4.       Cook until translucent. Then add cumin and coriander, stir well.

 

5.       Continue cooking onions until they reduce down and are saturated with the flavor of the cumin and coriander.

6.       Meanwhile, cut up chicken into cubes.

7.       Add chicken to crockpot, turn on LOW.

8.       Add cooked onions on top of chicken.

9.       Add tomatoes and broth (or water & bouillon instead of broth)

10.    Mince gingerroot (I peeled it and then minced it in my Ninja)

11.    Add gingerroot, lemon zest, salt, peppercorns and cinnamon stick.

12.    Cook on LOW for 7 hours or more.

13.    About a half hour before serving, add dried apricots and raisins.

14.    Stir in honey and lemon juice. Cover and cook for 20-30 minutes or until apricots are plumped.

 

15.    Remove cinnamon stick.

16.    Chop up cilantro. (I use scissors/ kitchen shears).

17.    Serve over couscous topped with the cilantro. ENJOY!

DESSERT:

 

1.       Grease a 9x13 inch pan.

2.       Add butter to a good sized saucepan.

3.       Add the chocolate chips and corn syrup.

4.       Set aside 1 cup of the marshmallows. Add the rest of them to the saucepan.

 

5.       Melt the mixture over medium-low heat while stirring occasionally.

6.       Remove from heat and stir in vanilla.

7.       Pour cereal into a very large bowl.

8.       Pour marshmallow mixture over cereal, stir quickly to coat the cereal with the mixture.

9.       Add reserved marshmallows and stir in gently.

10.    Press into greased pan. Cool until firm.

11.    ENJOY!