#paula wolfert

[thesandpiper]

The Cooking of Southwest France

Paula Wolfert

2005

[thesandpiper]

The Food of Morocco

Paula Wolfert

2011

[cynthiabertelsen]

Reflections on a Green-Grape Tart

Photo credit: C. Bertelsen Sugary milky sweetness, that first delicious taste, imprints itself on a baby’s tiny tongue, and seals forever a great love. From the very beginning of life, then, a yearning for that nectar haunts us forever and never leaves us in peace. This primal urge for sweetness led to the scourge of slavery and fuels the modern obesity epidemic. Imagine, for a moment, vast…

Reflections on a Green-Grape Tart

[allwaysfull]

Paula Wolfert’s World of Food

[allwaysfull]

Unforgettable: The Bold Flavors of Paula Wolfert’s Life | Emily Kaiser Thelin

[allwaysfull]

Paula Wolfert | Food of Morocco

[allwaysfull]

Couscous And Other Good Food From Morocco | Paula Wolfert

[allwayshungry]

Moroccan Chicken Smothered in Olives (4 servings; 45 min) Paula Wolfert

Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.

INGREDIENTS

¼ cup salt, for brining (optional)

½ cup sugar, for brining (optional)

8 chicken thighs with bone, skin removed and discarded

2 onions, peeled, halved and sliced

1 teaspoon ground ginger

2 teaspoons ground turmeric

2 teaspoons ground cumin

1 tablespoon Spanish sweet paprika

4 cloves garlic, peeled and chopped

¾ cup chopped fresh cilantro leaves

2 cups low-sodium chicken broth

11 ounces pitted green olives in brine, like Goya's, drained

Juice of 1 lemon

PREPARATION

To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse and drain again before using.

In the bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic, and cilantro. Pour chicken broth over all.

Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.

Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken the sauce. Serve hot.