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Adapted from Everyday Food
Ingredients:
boneless, skinless chicken breast, pounded and flattened
1 can of artichokes packed in water
sun-dried tomatoes packed in oil
3 stalks scallions, finely chopped
3 garlic cloves, minced
1 cup of flour, sifted
olive oil, salt and pepper
1. Season chicken with salt and pepper. Coat chicken with flour and shake off excess. Fry until golden brown and cooked through on both sides in a medium skillet with hot oil. Remove.
2. In the same skillet, heat more oil if needed. Sauté garlic, scallions, sun-dried tomatoes, artichokes. Add 1/2 cup of water and bring to a boil. Cook until vegetables are heated through and sauce has reduced slightly. Add salt and pepper to taste and spoon over chicken.
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Adapted from memory
Ingredients:
For the turkey rub:
1 large onion, finely chopped
4 garlic cloves, crushed
3 stalks of scallions, chopped
2 tbsps oregano
2 tbsps coriander
2 tbsps paprika
salt and pepper to taste
1 frozen turkey, thawed for at least eight hours outside the fridge
1 apple, cored and diced
1 peach, diced
1 lemon, sliced
1 small box of raisins
1. Combine all rub ingredients and purée in a blender. Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and set aside while turkey is thawing.
2. When ready to roast, preheat oven to 350º. Wash turkey and dry with paper towel. Empty the carcass and stuffed with the fruits, lemon and raisins. Bathe the turkey with the rub. Wrap turkey with aluminum foil and set on a roasting pan.
3. Roast for at least six hours, carefully turning the bird during the last hour of cooking. For an extra 30 minutes, open the foil and raise oven temperature to 375º to brown the skin. Remove from oven and let the turkey rest, loosely covered, before carving.
