1. Clean and trim your chicken breasts and preheat your oven to 350
2. Salt and pepper your chicken
3. I n a bowl juice your lemons add your garlic and shallots, add your white wine, add your cilantro.
4. Rub ras el hanout and olive oil onto your chicken
5. Add chicken into the bowl and cover with clear wrap and place into the refrigerator...
*Let marinate for 1-24 hours.
6. Char grill at an 11 o' clock 1 o'clock position for 1 ˝ minutes each position the flip and repeat.
7. Place in the oven until done 165 degrees

Roasted Red Bell Pepper Couli Sauce
2 roasted red bell peppers (coat with olive oil and grill until skin starts to blacken and turns soft, put the peppers into a bowl and cover with clear wrap. Let sit for 5 -10 minutes and the wash the chard skin off under cold water, drizzle with olive oil)

4 OZ. of white wine
4 oz. of chicken stock
1/2 of large red onion
1 oz olive oil
1 tbs of chopped garlic
S&P to taste

· Heat up a medium sauce pan and add olive oil
· Add your red onions and sauté
· Add your garlic and lightly brown garlic
· Deglaze with your white wine reduce your wine by half
· Add roasted bell peppers and chicken stock
· Reduce for 10 minutes
· Puree in a blender or use a hand blender

Grilled Vegetable Risotto
1 yellow squash (sliced ˝ inch wide and length wise)
1zuchini (sliced ˝ inch wide and length wise)
˝ egg plant (sliced ˝ inch thick)
1 sliced red onion (sliced ˝ inch thick)
2 cups of abario rice
4 cups of vegetable stock
2tbs of chopped garlic
1/2 cup of olive oil
2 oz butter
5 sliced shallots

Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything and pour any leftover liquid into the vegetable stock.

In a 1-quart saucier, add a little butter and sauté the shallots. Add the rice and sauté for 5 minutes until the barley gets a little 'toasty'. Ladle in stock, one ladle at a time, (covering the rice by a third). Continue adding stock until the rice gets 'creamy'. Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning.

RAS-el-HANOUT

LIGHTLY TOAST
3 T CUMIN SEED
1 T CORIANDER SEED
1 t FENNEL SEED
1 t ALLSPICE
1 t orange peel
1 t CARDAMON
1/2 t CARAWAY SEED
1/2 T GROUND ANISE
1/2 t GROUND CLOVES
*LIGHTLY TOAST
*THEN GRIND ALL OF THE ABOVE IN A SPICE GRINDER OR COFFEE GRINDER

ADD:
3 T PAPRIKA
2 t TUMERIC
1/2 t CAYENNE PEPPER
30 STIGMAS OF SAFFRON
GRIND IT ALL TOGETHER AGAIN



Charmoula is a popular Morroccan marinade principly used on fish and meat dishes.