Snapshot: Greece, Morocco, Turkey

Today was my practical day, so I didn’t make anything for service. But along the lines of the regional theme, I cooked chicken in a rich braising liquid with plenty of fresh thyme and oregano, along with diced apricots for some sweetness, and toasted pine nuts and parsley to finish. The result: a sexy, striking sauce of the sort that raises eyebrows and begs the question, “what did you put in that?”

From L to R starting at the top: Greek shrimp with tomatoes and potatoes, couscous, Turkish manti, rice pilaf, my Greek-ish braised chicken, lamb tagine, beef stifado


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