Thanks to CS Magazine for a complimentary wonderful fall Fashion Issue. Thanks to Target, as well, for providing a simple Moroccan inspired Chicken and Squash dish and the recipe:
1 T Olive Oil
19 oz Boneless, Skinless Chicken breast
1 C Archer Farms, or roast your own, poblano pepper salsa
1 12 oz frozen butternut squash
1/4 t Ground Cinnamon
15 oz Can Garbanzo Beans drained
1/2 C sliced Spanish Olives
100% Archer Farms Whole Wheat or Moroccan cous cous
1/2 C toasted Slivered Almonds
Heat Oil in large skillet on Med High heat. Cut chicken into bite size pieces. Add Chicken and sautee.
Add Salsa, Squash and Cinnamon. Heat until bubbly reduce heat. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken is cooked through.
Stir in Beans and Olives: heat through
Serve on Cous Cous prepared to package directions and garnish. Add Salt and Pepper as desired.
The Wine pairing for this recipe is:
2013 Sauvignon Blanc
2011 Vintners Red
2011 Cabernet Sauvignon /Shiraz
Overall, this is an experience I would highly recommend for anyone who appreciates food, different techniques required and beautiful presentations. More to come on Chef's Demonstrations