RICHMOND, Va (WTVR) – Culinary Expert and good friend of Virginia This Morning, Shayne Rogers prepared a Moroccan chicken entree and ended the meal with a great tasting warm baked apple dessert made with Ice Cream and drizzled with Caramel Sauce.
1 pound boneless skinless chicken thighs
Salt and Pepper to taste
2T olive oil
1 tsp cumin
1 tsp coriander
½ t cinnamon
½ tsp nutmeg
1 large sweet onion, chopped
1 large red bell pepper, chopped
2 cups cubed butternut squash
1 c uncooked jasmine rice, rinsed
8 dried apricots chopped
2c chicken broth
Lots of fresh cilantro, mint, and parsley chopped
Pre heat oven to 400 degrees, add 1T oil to oven proof pot and preheat til it starts to shimmer. Season chicken with salt and pepper and add to the pot. Cook about 2 minutes on each side until lightly browned. Remove chicken to a plate. Add 1more T of oil to pan and stir in spices, toasting a bit prior to adding the onions, peppers and squash. Cook and stir until the vegetables have softened. Stir in the rice and the apricots, place chicken on top and pour in broth. Bring the broth to a boil for about a minute. Cover pot and place the whole thing in the oven for about 25 minutes. Check about half way through to see if more broth is needed. Sprinkle herbs and lemon juice over the dish before serving….Enjoy!
Baked Apples with Vanilla Ice Cream and Caramel Sauce
4 large apples, peeled and center hollowed out
1pt of really good vanilla ice cream
1 jar of your favorite caramel sauce (save the sauce making for another day)
Place apples in a small baking dish, divide butter, cinnamon, and honey evenly over the apples. Cover with foil and bake in the same oven as the chicken. About 20 minutes, until they pierce easily with a knife. Remove from the oven and let rest covered while you enjoy dinner. Move ice cream from freezer to fridge while you are enjoying dinner so it can be more scoopable. Warm the caramel sauce in the microwave with the cover off for about a minute, keep your eye on it! Assemble the desserts by placing the apples in individual bowls, adding a big scoop of ice cream and covering the whole thing with warm caramel sauce.