lemonpoppy seed muffins lemonpoppy seed muffins

3.

to 4 fresh to 4 fresh thyme sprigs thyme sprigs, leaves stripped and chopped

Zest and juice of 1 lemon

1.

teaspoon teaspoon poultry seasoning poultry seasoning, palmful

2.

cups cups chicken stock chicken stock

8.

chicken breast cutlets chicken breast cutlets

Salt and and black pepper black pepper

2.

tablespoons tablespoons all-purpose flour all-purpose flour

A handful of fresh flat-leaf parsley flat-leaf parsley, chopped, for garnish

Cut off the tough tops of the leeks, leaving 3 to 4 inches of greens. Trim the root ends and halve the leeks lengthwise. Thinly slice the leeks into half moons and transfer them to a colander. Run the leeks under cold water and separate all of the layers, freeing the sand and grit. Drain the clean sliced leeks well.

Heat a medium nonstick skillet over medium to medium-high heat with the EVOO, and 2 tablespoons of the butter. When the butter has melted, add the leeks and celery. Saute the veggies for 5 minutes, then crumble the lemonpoppy seed muffins into the pan. Toast the muffin crumbles with the veggies for 3 to 4 minutes. Season the stuffing with the fresh thyme, lemon zest, and poultry seasoning. Moisten the stuffing with up to 1 cup of the chicken stock and reduce the heat to low.

While the stuffing works, heat a second skillet over medium-high heat. Season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. Add the remaining 2 tablespoons of butter to the pan and when it melts sprinkle the flour into the pan. Stir and cook for 1 minute, then whisk in the remaining cup of the chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.

Pile up stuffing on 4 plates. Top with 2 pieces of chicken cutlets and ladle gravy over the top. Garnish with chopped parsley.

EXPRESS LANE SHOPPING LIST.

- [image]2 medium leeks leeks - [image]4 lemonpoppy seed muffins lemonpoppy seed muffins - [image]Fresh thyme thyme, 3 to 4 sprigs - [image]8 chicken breast cutlets chicken breast cutlets, about 1 pounds in all And make sure you have the following On Hand: - EVOO - Butter - Celery - Lemon - Poultry seasoning - Chicken stock - Salt and black pepper - Flour - Flat-leaf parsley

Road to Morocco Lamb with Pine Nut Couscous You can make this dish again, subbing cubed white or dark meat chicken for the lamb if you have extra spice blend on hand.

4 SERVINGS.

2.

pounds boneless pounds boneless leg of lamb leg of lamb cut in bite-size pieces cut in bite-size pieces

1.

rounded tablespoon rounded tablespoon grill seasoning grill seasoning, such as McCormick's Montreal Steak Seasoning, a rounded palmful

2.

teaspoons teaspoons ground cumin ground cumin, palmful 1.

teaspoons teaspoons ground coriander ground coriander, palmful 1.

teaspoons teaspoons paprika paprika, palmful

1.

teaspoon teaspoon turmeric turmeric, palmful .

teaspoon teaspoon cinnamon cinnamon (eyeball it in your palm) (eyeball it in your palm)

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), 3 times around the pan (extra-virgin olive oil), 3 times around the pan

2.

medium medium onions onions, thinly sliced

3.

garlic cloves garlic cloves, chopped

20.

to 24 to 24 pitted dates pitted dates, halved, about 1 cup

1.

quart quart chicken stock chicken stock

2.

tablespoons tablespoons butter butter

3.

tablespoons tablespoons pine nuts pine nuts, a generous palmful