Chicken Parmesan

Chicken Breast - 2, halved lengthwise

Salt & Pepper

AP Flour - 3/4 cup

Breadcrumbs - 1 cup

Parmesan - 1/2 cup

Milk - 1/2 cup

Egg - 1

Oil - 1/2 cup + 1/3 cup

Tomato Sauce - 4 cup

Mozzarella - 8 oz

Spaghetti - 1 pack, cooked al dente

Cut two 12" sheets of plastic wrap. Place one sheet of plastic sheet on a clean cutting board. Put one Chicken piece in the center of the plastic sheet and top with the other sheet of plastic. Pound the Chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the Chicken is 1/4" thick. Repeat with the remaining Chicken pieces. Liberally season the Chicken with Salt and Pepper.

Put the AP Flour in a pie plate and dredge the Chicken 1 piece at a time, turning to coat. Shake to remove any excess and keep aside. Repeat with the remaining Chicken pieces.

Whisk Breadcrumbs, 1/4 cup Parmesan, Salt & Pepper in a medium bowl until combined.

Whisk Milk and Egg in a medium bowl until combined.

Dip the dredged Chicken into the Milk mixture, allowing any excess to drip off. Then pack the seasoned Breadcrumbs firmly onto the Chicken. Very gently shake off any excess. Refrigerate uncovered for at least 30 min and up to 12 hours.

Deep fry the Chicken Cutlets on medium-high heat until the coating is golden brown and remove from heat.

Heat 1/3 cup Oil in a large pot over medium-high heat. Add the Tomato sauce and cook until reduced by half.

Arrange an oven rack directly under the broiler and preheat to high. Arrange the Chicken in a single layer on the prepared baking sheet,. Top with 2/3 cup of Tomato sauce, 1 tbsp. Parmesan and 1/2 cup Mozzarella. Broil until the Cheese melts and starts to brown in spots.

Serve warm with Pasta cooked in Tomato sauce.

Garnish with more Parmesan and torn Basil.

Moroccan Chicken with Couscous

For the Chicken:

• 2 tablespoons (30 ml) olive oil

• 1 tablespoon (15 g) unsalted butter

• 1 medium onion (8 ounces; 226 g), diced 

• 1 1/2 teaspoons ground turmeric

• 1 1/2 teaspoons ground ginger

• Light pinch of saffron threads (optional)

• 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume 

• 1/4 teaspoon ground black pepper

• 2 1/2 pounds (1.13 Kg) skin-in on, bone-in chicken thighs (alternatively, use bone-in skin on chicken pieces of choice)

• 1 3/4 cup (420 ml) homemade chicken or vegetable stock or store-bought low sodium chicken or vegetable broth

• 1 small bunch cilantro, stems and leave separated, stems tied into a bundle with kitchen twine and leaves reserved for garnish

For the T’faya Sauce:

• 2 tablespoons (30 ml) olive oil

• 2 tablespoons (28 g) unsalted butter

• 2 pounds white or yellow onions (907 g), thinly sliced 

• 1 cup raisins (7 ounces; 200 g), soaked in hot water for 10 minutes, then drained (see notes)

• 1/2 cup (120 ml) homemade chicken or vegetable stock or store-bought low sodium chicken or vegetable broth

• 3 tablespoons (45 ml) honey

• 3/4 teaspoon ground cinnamon

• 1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume

• 1/4 teaspoon freshly ground black pepper

For Serving:

• 1 recipe for cooked Simple Fluffy Couscous

• 3/4 cup toasted sliced almonds (2.5 ounces; 75 g)

• Reserved cilantro leaves from above

Directions

1. For the Chicken: In a large heavy-bottomed pot or large Dutch oven, heat oil and butter over medium heat until butter is melted and shimmering. Add onions, turmeric, ginger, saffron (if using), salt, and pepper and cook, stirring occasionally, until softened and mixture is fragrant, 3 to 5 minutes.

2. Add chicken and mix to combine with onions and spices, then add stock or broth and cilantro stem bundle.

3. Increase heat to medium-high and bring to a boil, then cover, reduce heat to low, and simmer until chicken registers 175 to 185℉ on an instant-read, about 40 to 45 minutes. Discard cilantro bundle and season to taste with salt and pepper.

4. For the T’faya Sauce: Once chicken is simmering on low, in a large skillet, heat oil and butter over medium-low heat until butter is melted and shimmering. Add sliced onions, cover, and cook, stirring occasionally, until onions are soft and translucent, 15 to 25 minutes. Add drained raisins, stock, honey, cinnamon, salt, and pepper and simmer, uncovered, stirring frequently, until most of liquid has evaporated and the onions are golden brown and jammy, 15 to 20 minutes. Season to taste with salt and pepper.

5. For Serving: Place warm cooked couscous on a large serving platter or individual plates, top with chicken and some of the broth, and spoon a generous serving of t’faya sauce over the top. Garnish with toasted sliced almonds and reserved cilantro leaves. Transfer any leftover broth to individual serving bowls and serve on the side.

Special Equipment 

Large heavy-bottomed pot or large Dutch oven, large skillet, fine-mesh strainer

Notes 

To soak the raisin, in a heat safe bowl, add raisins and pour boiling water over them until covered. Let sit for 10 minutes, then drain in a fine-mesh strainer.

Make-Ahead and Storage 

Leftovers can be refrigerated together in an airtight container for up to 4 days. To reheat, transfer to a baking dish and warm in a 350℉ (175℃) oven until warm.

Chicken Noodles

Oil - 2 tbsp.

Ginger - a small pc, minced

Garlic - 3 cloves, minced

Chicken - 1 cup, diced

Salt

Soy Sauce - 1 tbsp.

Carrot - 1/4 cup, diced

Onion - 1/2 cup, diced

Bell Pepper - 1/4 cup, diced

Rice Vinegar - 1 tbsp.

Noodles - 2 packs, cooked al dente

Schezwan sauce - 2 tbsp.

Scallions - 2 tbsp.

Heat Oil in a large skillet over medium heat. Saute Ginger and Garlic for 30 sec.

Add Chicken and saute for 5 min. Season with Salt, Soy sauce and cook closed for another 5 min.

Stir in Carrot, Onion, Bell pepper and saute for about 5 min.

Add Noodle along with Rice Vinegar, Schezwan sauce and continue stirring and cooking for another 5 min.

Turn off heat and garnish with Scallions.