If you are looking for something to do over weekend, Better has the answer for you.
A great event is The Big Mo, a fundraiser for the Riverfront Recapture. The event starts Saturday, October 3rd at 7:00 p.m. on Front Street in Hartford. For tickets and more information check out their website.
To get ready for The Big Mo food and fun, Chef Lindsay Allen of the Front Street Bistro gives us a taste of The Big Mo.
Moroccan Chicken over Orzo Pasta:
4 tbsp. cumin
2 tbsp. powdered ginger
1 tbsp. nutmeg
1 1/2 tsp. cinnamon
4 boneless skinless chicken thighs
4 boneless skinless chicken breasts
1 c. uncooked orzo pasta
1 c. white wine
1/4 c. tomato sauce
1/2 c. shallots, chopped
4 plum tomatoes, diced
one lemon, zested
2 tbsp. slivered almonds
salt and pepper
Bring a pot of water to a boil and cook the orzo pasta for the recommended amount of time.
Drain well and stir in a little olive oil to prevent the pasta from sticking together.
Season the chicken breasts and thighs generously on both sides with salt and pepper and the spice mix.
Place a large saute pan over medium-high heat and add a few tablespoons of olive oil.
Sear the chicken on both sides, until the spices are well browned and aromatic, and reserve.
Remove all but 1 tbsp. of oil from the pan.Add the shallots and diced tomato to the pan, reduce the heat to medium.
When shallots are beginning to brown, add the white wine, tomato sauce, and lemon zest, and return the reserved chicken to the pan.
Add water if the liquid does not reach at least halfway up the chicken. Bring to a simmer and cover the pan.
The breasts will finish cooking before the thighs, reserve them at this time.
When the thighs are finished cooking (15-20 minutes), add the reserved orzo pasta to the pan along with the chicken breasts.
Bring to a boil and reduce the liquid as everything comes up to temperature.
Serve everyone one breast and one thigh with a portion of the orzo, and garnish with slivered almonds and parsley.