We had this for dinner last night - from a friend of a friend who I
pestered till she gave me the recipe which we'd had at a mutual friends
birthday a few weeks ago. It really is lovely and very simple to
prepare, but with outstanding results.

Morroccan Chicken (Serves 4)
4 skinned/boned chicken breasts (or sufficient thigh fillets)

In a smallish saucepan melt 200g butter and add 3/4 cup honey.
Add 1 Tblsp Clive of India Curry Powder (not the super hot variety) and
the juice and zest of 1 lemon.
Add a couple (I used about 4 largish ones) of cloves of crushed garlic
and an entire jar of (mild) American Mustard (I didn't have any and
couldn't be bothered trolling through the supermarket shelves for it,
so I substituted a good Dijon which netted very similar results.


Dredge the chicken breasts (cut in half if they're large) in the warm
curry sauce.
Place chicken and any extra sauce in a lightly greased baking pan and
cook at around 180-190 Deg C for about 45 minutes - or until chicken is
cooked and tender. Don't let it overcook and become dry!
Add ½ cup chopped parsley & ¼ to ½ (depending on your tastes) cup of
fresh coriander leaves.


Morroccan Couscous
1Tblsp Morroccan spice
couscous
chicken stock - as per packet directions
currants - ½ cup was sufficient
1 spanish (red) onion, finely diced
olive oil

Make up couscous as per package directions adding the above ingredients
(haven't tried this yet, but will soon)

(I served it with minted/parsley steamed rice which worked well)

Baked Assorted Vegetables
Whatever root vegetables you fancy or have on hand.
Potatoes, Pumpkin, Orange Sweet Potato, Carrots, Parsnips, Capsicum,
Asparagus, Sweetcorn on the cob (cut into 4cm pieces) ½ cup pinenuts,
zest of 1 lemon, liberal quantity of brown sugar, dash of balsamic
vinegar, mint, parsley and coriander.

Peel, wash & chop all the veg to approximately the same size*. Throw
into a large baking dish and bung in the remainder of the ingredients -
except balsamic & sugar.
Drizzle with balsamic & sprinkle sugar over top.
Bake until cooked, tossing occasionally to promote caramelising and
crisping.

* I find that par boiling the denser root veg before baking ensures all
veg are cooked at the same time and promotes a crispier result.
Especially if you 'rough up' the surfaces before baking.


LadyJane
--
"Never trust a skinny cook!"