cooking with ron | food lemon juice. Cover and simmer over mediumlow heat 30 minutes. Return chicken and any accumulated juices to pot. Stir in chickpeas and olives and simmer, uncovered, stirring occasionally, until sauce is thickened and chicken is cooked through, another 6 to 8 minutes. Stir in all remaining lemon juice and season to taste with salt and pepper. Discard cinnamon sticks and bay leaves. Garnish with cilantro or mint and serve over rice or couscous.
Pork goulash (Serves 6)
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tablespoons canola oil garlic cloves, thinly sliced red bell peppers, chopped medium yellow onions, chopped Kosher salt and black pepper pounds trimmed pork shoulder, cut into 1 1 ⁄ 2-inch cubes tablespoons tomato paste cup Hungarian sweet paprika teaspoons Hungarian hot paprika pound sauerkraut, drained cup red wine quart low-sodium beef broth teaspoon dried marjoram bay leaves dried chili pepper (optional) cup butternut squash, peeled and cut into 1-inch cubes cup crisp, tart apple; peeled, cored and diced teaspoon black pepper cup (or more) sour cream Cooked egg noodles for serving
Heat oil in heavy pot or Dutch oven and when shimmering, add garlic, bell peppers and onion. Sauté, stirring, until vegetables soften, 8 minutes or so. Remove to a bowl and reserve. Season pork well with salt and pepper. Add more oil if needed. Working in batches, add pork to pot and brown well over moderate heat. Transfer browned pork to plate. Add tomato paste to pot, both paprikas and cook, stirring constantly, 1 minute. Return pork to pot and add sauerkraut, wine, broth, marjoram and bay leaves and chili pepper, if using. Bring to a boil. Reduce heat and simmer, covered, until pork is tender, about 1 1 ⁄ 2 hours. Stir in reserved garlic, bell peppers and onions, cubed squash and apples and continue to cook until pork and vegetables are tender, about 30 minutes longer. Discard bay leaves and chili. Remove from heat and stir in sour cream. Serve in bowls over egg noodles. F&D
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