African Safari

North African Chicken Skewers
Serves 6

1 teaspoon each ground cumin, ground turmeric, and ground cinnamon
1 teaspoon paprika
½ teaspoon saffron threads
1 clove of garlic, minced
½ cup of fresh cilantro or ¼ cup dried
1/3 cup almonds, coarsely chopped
3 Tablespoons olive oil
3 pounds boneless, skinless chicken breasts cut into 1 ½ inch cubes
24 extra large green olives, pitted
15 dried apricot or dried fruit of your choice

To make the skewers: in a shallow bowl, stir together the first 9 ingredients until well mixed.  Add chicken, olives and apricots; toss to coat with the spice mixture.  Cover and refrigerate for 4-8 hours.

Preheat the broiler (grill).  Soak 8 wooden skewers in water for 30 minutes or you may use metal skewers.  Thread the marinated ingredients onto each skewer in a pattern of your choice dividing the ingredients evenly among them.  Place skewers on a baking sheet and place 6 inches below broiler in the oven.  Broil until lightly browned, about 5 minutes.  Turn skewers and continue to broil about 5 minutes longer until chicken is cooked through.  Remove skewers to serving platter and serve hot or room temperature.

Herbed Couscous

2 cups instant couscous
2 cups chicken stock, boiling
3 Tablespoons butter
½ cup chopped fresh parsley or other fresh herbs
Salt and pepper to taste
½ large red onion, diced

Put couscous in a heat proof bowl.  Add boiling chicken stock, cover and let stand until absorbed, about 5 minutes.

Meanwhile, sauté onion in butter until lightly browned and soft.  Add to couscous along with fresh herbs and fluff with fork.  Salt and pepper to taste.  Serve warm.  Enjoy!

 

Tiramisu Sundaes
Serves 4

½ teaspoon vanilla
1 cup heavy cream
1 Tablespoon sugar
1 and ½ cups strong brewed coffee (or instant coffee)
3 Tablespoons dark rum, plus ½ tsp
16 store-bought lady fingers (4 oz)
1 pint coffee ice cream

Whisk cream, vanilla, ½ teaspoon rum and sugar with a mixer until stiff peaks form.  Cover and refrigerate until ready to use.

Combine coffee and rum in a medium bowl.  Break 4 lady fingers in half; dip into coffee mixture until soaked but not falling apart, 3 seconds.  Arrange 2 halves in a layer at the bottom of each parfait glass.  Top with a little whip cream and a scoop of ice cream.  Repeat lady finger layer and finish with a nice dollop of whipped cream.  Garnish with chocolate shavings.  Serve immediately. Enjoy!