The past couple of weeks have been so crazy with the freak snowstorm that knocked out power to 100% of our town, kids home from school for a week, Halloween postponed twice in town (yes, they actually postponed town wide Trick or Treating first to the Saturday following then Monday, a week after the actual holiday), school celebrations postponed several times then canceled, and now just trying to get back into a routine after it all.   I have been unsuccessful in getting most of my work done.  One reason is because I couldn’t get online for a week.  But I’m back and must get it done!!

On the day we went to the week-delayed Trick or Treat Street at our elementary school I had made a Moroccan Chicken with Prunes in the slow cooker.  It was the first time I’d used the recipe and will definitely make it again.  I was curious to see how the boys would react to it, but they’ve all had prunes/dried plums before and actually used to eat them because I called them “plum fruit snacks”.  The two youngest weren’t interested in eating the fruit in the dish but amazingly didn’t complain about any of it. So happy to give them something different that doesn’t have whines accompanying it.  AND my eldest actually loved it so much he raided his brothers’ dishes when they’d had enough.  He sought out prunes and all. 

Moroccan Chicken with Prunes adapted from recipe by Lora Brody
1 ½  pounds chicken pieces (I used breasts but next time think I’ll just use thighs)
2 tsp olive oil
½ cup prunes
1 large onion diced
1 tsp cumin seed
¾ cup chicken broth
2 cloves garlic — minced
2 inch piece of fresh ginger — peeled & grated
½ tsp turmeric
½ tsp cinnamon
salt & pepper to taste

I sautéed the onion and then garlic until they were done (not browned).  Added the ginger and cumin seeds for a minute then other spices, for another minute, stirring often.  I then added the chicken broth and brought it to a quick boil then tossed it all into the crock pot.  I added the chicken breasts and prunes.  Set it for 4 ½ hours on low.  I checked seasoning before serving over brown rice.  Original recipe calls for couscous but we’d had so much pasta surrounding that meal that I went with the rice.   Adding cilantro or mint would definitely add a great dimension to the meal.  Next time I may also add chickpeas and a vegetable. 

Two days after that was the official Trick or Treating and I made lasagna for that! Once they were done we went out to gather all the candy and junk associated with Halloween.  It was fun and I’m glad they actually got to do it.  I remember it being my favorite holiday when I was little.

Now back to reality and November.  Halloween will be finally over after today (10 days later) and the zombie holiday (it would not die) can make way for my favorite holiday as an adult: Thanksgiving!