http://www.baltimoresun.com/entertai...wsletter-rosh-
hashanah-main,0,3578517.story

(A weird time to be having 'new years' Sept 8...... but I like the Jewish
idea of having *4* 'new years' observances :-)



The selection of elements Mediterranean Jews serve for Rosh Hashana varies
widely from community to community and family to family. Here is an
example from Fortunee Hazan-Arama, author of "Saveurs de mon Enfance: La
Cuisine Juive du Maroc" ("Flavors of My Childhood: The Jewish Cuisine of
Morocco"), who lovingly described the spread at her family home:

"Holiday plates are set on a table covered with a beautiful white
tablecloth. Placed in the center, for the blessings, are a dish full of
freshly picked apples, a small pot of honey, a small bowl of sesame seeds
or of a mixture of anis and sesame seeds and sugar, a bowl of freshly
picked green olives, a plate of fresh dates, a plate of raisins, a bowl of
preserved quinces, a bowl of jujubes (Chinese dates), a large bowl of
pomegranate seeds moistened with orange flower water, a plate with a
cooked lamb's head or a cooked fish, a plate of cooked chard; a grand
platter of the seven vegetables - chickpeas, turnips, carrots, onions,
green and red squash or pumpkin and raisins, all sprinkled with sugar and
cinnamon ... and two or three home-baked breads."

After that comes the main course.

Moroccan chicken with prunes, almonds and couscous

Prep: 15 minutes
Cook: 1 hour
Servings: 5

Braising chicken in a sauce that combines cinnamon, nutmeg and honey with
a hint of saffron might sound surprising, but this is a delicious,
spectacular dish. Some people sprinkle the chicken with toasted sesame
seeds as well. If you'd like a touch of green, you can garnish the dish
with fresh basil.

* 3 pounds chicken pieces
* 2 yellow onions, minced
* 1/2 teaspoon salt
* Freshly ground pepper
* 1 stick cinnamon
* 1 cup chicken stock, broth or water
* 1/8 teaspoon saffron threads
* 1 1/3 cups pitted prunes
* 2 tablespoons honey
* Freshly grated nutmeg
* 1 package (10 ounces) plain couscous, cooked to package directions
* 1/2 cup whole blanched almonds, lightly toasted

1. Combine chicken, onions, salt and pepper in a Dutch oven. Cover; cook
over low heat, turning chicken pieces over occasionally, 5 minutes. Add
cinnamon, stock and saffron. Heat to a boil over medium heat. Cover;
simmer over low heat, turning pieces occasionally, until breast pieces are
tender when pierced with a knife, 35 minutes. Transfer to a plate. Cook
remaining chicken pieces, until tender, covered, 10 minutes. Transfer
chicken to plate.

2. Add prunes and honey to sauce; cook uncovered over medium heat until
prunes are just tender, 5 minutes. Transfer prunes to a heated bowl;
cover. Discard cinnamon stick. Cook sauce over medium heat, stirring
occasionally, to thicken slightly, about 5 minutes. Add nutmeg. Taste;
adjust seasoning. Return chicken to pan. Cover; heat over low heat 5
minutes.

3. Fluff couscous with a fork; mound it on a heated platter. Arrange
chicken around or over couscous; spoon sauce and prunes over chicken.
Garnish with almonds.

Nutrition information:
Per serving: 785 calories, 30% of calories from fat, 26 g fat, 6 g
saturated fat, 115 mg cholesterol, 88 g carbohydrates, 48 g protein, 425
mg sodium, 8 g fiber.
--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten