Warm Moroccan Chicken and Sweet Potato Salad

For the Chicken:
3 bone-in, skin-on chicken breasts (1 1/2 to 2 lb. total)
1 tsp. mild curry powder
1 tsp. ground cumin
1/2 tsp. salt

For the Salad:
2 tsp. mild curry powder
1 Tbs. ground cumin
Salt
7 Tbs. extra virgin olive oil
1 1/2 lb. sweet potatoes, peeled and cut into 3/4 inch dice (about 3 cups)
1/4 cup whole almonds, coarsely chopped
1/3 cup pumpkin seeds
1/4 cup red wine vinegar
1 large clove garlic, minced
1 large tomato, seeded and diced
4 green onions, thinly sliced
1 cup chopped fresh cilantro


Remove the skin from the chicken and discard. Place the chicken in a large saucepan with the curry powder, cumin, and salt. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is tender, 20 minutes. Remove from the pan and discard the liquid. Let the chicken cool.

When the chicken is cool, remove the meat from the bone and tear into pieces. Set aside.

Heat the oven to 375℉. Mix the curry powder, cumin, and 1/12 tsp. salt. Toss half of the spice mixture with 1 Tbs. of oil and the sweet potatoes. Spread in a baking pan and roast until tender, 30 minutes.

Toss the almonds and pumpkin seeds with the remaining spice mixture and 1 Tbs. of oil, place on a baking sheet, and toast in the oven until the almonds are seeds are golden, 10-12 minutes. Set aside.

For the dressing. whisk the vinegar, garlic, and remaining 5 Tbs. of oil.

When the potatoes are done, add the chicken pieces, almonds, pumpkin seeds, tomatoes, green onions, chopped cilantro, and dressing. Mix well.

Serves 6

Fennel & Sausage Salad

This hearty, tasty salad serves 2.

1 turkey sausage link, sliced
1/2 fennel bulb*, sliced
1/2 onion, sliced
2 tsp olive oil
dash salt
dash pepper
2 Tb bleu cheese dressing
2 Tb balsamic vinegar

1. Place olive oil in a pan and saute fennel, onion, salt, and pepper for 6 or so minutes. Add the sausage and continue to cook for 5 more minutes.
2. While that is cooking, mix the bleu cheese dressing and balsamic vinegar together in a small jar or cup to create a creamy dressing.
3. Place spinach in two serving bowls. Top each with half of the fennel/sausage mixture. Drizzle dressing on top and enjoy

*you can use the fennel stalks instead of the bulb