The chicken and chorizo are cooked like a stew in a mixture of chicken broth and orange juice. This fall/winter, I have been using loads of fresh oranges and orange juice. I love the sweet and savory the fruit imparts in all dishes.

I served the stew with a quick raisin and pine nut couscous. I like to use whole wheat couscous to incorporate more whole grains into our diets. I also served a yummy salad .. coming up tomorrow.

• 2 tablespoons extra light olive oil
• 1 pound chicken thighs, skinless, bone in
• ¼ cup all purpose flour
• 1 teaspoon salt
• Pepper
• 1 cup fresh chorizo, casings off (about 2 to 3 large links) crumbled
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced
• Juice of 2 Clementines
• 2 cups chicken broth
• 2 teaspoons ancho chili powder
• Salt
• ½ cup cilantro, chopped

Add the flour, salt and pepper in a wide platter. Dredge the chicken lightly in the flour. Heat a large saucepan with the oil and brown the chicken pieces on both sides for 2 minutes each. Take out and keep aside. Reheat the oil and add the chorizo. Saute on medium high heat for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chicken, orange juice, chicken broth and ancho chili powder. Bring to a boil and lower the heat to a simmer. Cover and let cook for 20 minutes. Take the lid off and increase the heat to high. Cook for another 3 to 4 minutes. Check for seasonings and add salt and garnish with cilantro.

Couscous with Raisins and Pine Nuts

• 1 tablespoon extra virgin olive oil
• ½ cup golden raisins
• ½ cup pine nuts
• 1 cup chicken broth
• 1 teaspoon salt
• 1 cup whole wheat couscous

Heat a medium saucepan with the olive oil. Add the raisins and pine nuts and sauté on medium heat for 1 to 2 minutes. Add the chicken broth and salt. Bring to a boil and add the couscous. Place the lid and turn the heat off. Let stand for fifteen minutes and fluff with a fork. Serve with the chicken.

I went to the market and bought some fresh chicken thighs and drumsticks. I also bought a can of beans because that is what one adds to chili- right? I love beans in chili but it kind of bothers me that both the meat and the beans have the same mushy texture. So, I decided to keep them separate. That is how I came up with this very delicious dish.

I made a sauce with three different dried chillies and cooked the chicken till the meat was falling off the bones. In the meantime, I put the relish together. I am not sure how I came up with the apple idea. I was looking for the crunch factor and since apples are in season- it was an easy choice. I also made some yummy guacamole which I served on top.

Did I mention I served the chili on polenta? Yup, and it was delicious. For the big game, I would suggest corn bread or tortilla chips. Lots of garnishes including shredded cheese, chopped onions and of course the fabulous relish and guacamole. Have fun eating, drinking and watching this Sunday!

• 1 large yellow onion, quartered
• 1 head of garlic, drizzles with olive oil and wrapped in aluminum foil
• Salt

Preheat oven to 350 degrees F.

Place the onion and wrapped garlic on a small cookie sheet. Drizzle the onion with some olive oil and salt. Bake for about 30 minutes or till the onion is tender. Squeeze the garlic out and keep aside with onion.

• 1 large dried New Mexico Chili, deseeded
• 1 dried Ancho Chili, deseeded
• 1 dried Chipotle Chili, deseeded
• 2 cups chicken broth

Add the chilies and the broth in a saucepan. Bring to a boil and simmer, covered for 30 minutes.
Add the chilies and liquid into a blender. Add the roasted onion and garlic. Blend till smooth.

• 4 chicken thighs on the bone
• 4 chicken drumsticks
• ½ cup all-purpose flour
• Salt
• 2 tablespoons extra light olive oil
• ½ cup tomato sauce
• Salt

Dredge the chicken pieces in the flour and sprinkle with salt. Heat a saucepan with olive oil. Brown the pieces on both sides on high heat. Keep aside and add the tomato sauce and blended sauce. Bring to a boil and add the chicken pieces back into the pan. Bring to a boil. Lower to simmer and cover with lid. Cook for 45 minutes or till the chicken is falls off the bone. Take the chicken out and take the meat off with a fork, shredding it at the same time. Discard the bones and add the meat to the sauce. Bring the sauce to a boil and test for seasonings. Add salt. Cook till the chili reaches desired consistency. Serve with Spanish rice or some creamy polenta.

Pinto Bean and Apple Relish

• One can pinto beans, rinsed and drained
• 2 small Pink Lady apples, chopped
• Juice of one lemon
• 2 teaspoons agave
• 2 tablespoons extra virgin olive oil
• 1 teaspoon roasted cumin seeds, crushed
• 1 teaspoon salt
• ½ cup cilantro, chopped

Add the pinto beans and apples into a small serving bowl. Add the lemon juice, agave, olive oil, cumin seeds, salt and cilantro. Mix well and taste for seasonings. Let sit for at least an hour before serving. Serve a few tablespoons on top of the chicken chili and maybe a ladle of guacamole.

I added large pieces of carrots and potatoes- to make it more substantial. I would definitely make the stew for this Sunday. I would serve it with different breads, Spanish rice, guacamole, salsa and shredded cheese. Lots of beer, wine and maybe sangria.

I love the idea of friends and family getting together and eating delicious food. I am not too keen on the game but I am probably in a minority.

• 1 pound chicken thighs
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 to 3 large yellow potatoes and cut into ½ inch pieces
• 2 tablespoons olive oil
• 2 teaspoons roasted cumin
• 2 cups chicken broth

Sauce

• 2 poblano peppers, sliced in half
• 1 anaheim pepper, sliced in half
• 1 small garlic head, wrapped in aluminum
• 1 small yellow onion cut in half
• 2 to 3 green onions
• 1 tablespoon olive oil
• Salt
• ½ cup cilantro, chopped
• ½ cup chicken broth

Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.

Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.

Sweet potatoes are delicious and super healthy. I love making oven fries with sweet potatoes. I love the sweet flavor with the savory and smoky garlic and smoked paprika- talk about amazing bold flavors… I don’t miss the super unhealthy french fries at all…

• 4 to 5 large sweet potatoes, peeled and cut into ½ inch wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 teaspoons salt

Preheat oven to 450 degrees F.

Place the wedges onto a lined baking sheet. Add the olive oil, smoked paprika, garlic powder and salt. Mix well and roast for 15 to 20 minutes till tender on the inside and crispy on the outside. Serve hot.

I served the healthy chicken breasts with citrus broccoli and some sweet potato oven fries.

• 3 to 4 chicken breast filets, boneless, skinless and pounded thin (about ½ inch)

Marinade

• 1 cup orange juice
• Juice of one lime
• 1 to 2 tablespoons agave
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 3 garlic cloves, grated

Add the orange juice, lime juice, agave, salt, paprika and garlic in a small bowl and mix well. Add the marinade and chicken to a zip lock bag and marinate for 3 to 4 hours in the fridge.

• 2 tablespoons extra virgin olive oil
• 1 cup all purpose flour
• 1 teaspoon salt

Heat a large frying pan with the olive oil. Take the chicken filets out of the marinade and dredge in flour and salt (save the marinade for later). Brown the chicken on high heat for 2 to 3 minutes on each side. Take the filets out and add the marinade into the frying pan. Bring to a boil and reduce the heat. Add the chicken filets and cook on a medium flame until chicken is done (time will vary according the chicken thickness). Serve hot with pan sauce on top of the chicken.