Dinner in 25 Minutes
Cinnamon Chicken With Couscous
Cinnamon lends an earthiness to both chicken thighs and a couscous or rice pilaf. The spice is tempered by the sweetness of orange juice and honey.
Adapted from Delicious magazine:
4 servings (2 to 4 cups) cooked couscous or white or brown long-grain rice
8 boneless, skinless chicken thighs
2 teaspoons ground cinnamon
41/2 tablespoons olive oil, plus additional for brushing
1/2 cup fresh orange juice
Grated zest from 1/2 to 1 large orange
Pinch ground ginger (optional)
1 to 2 tablespoons honey
1/3 cup slivered almonds, lightly toasted
1/3 cup dark or golden raisins
Handful fresh flat-leaf parsley and/or mint leaves (optional)
Make the couscous or rice according to package directions.
Line a broiler pan or baking sheet with foil. Preheat the broiler. Adjust the rack so it is at least 5 inches and up to 8 inches away from the broiler.
Pat the chicken dry. Remove any visible fat and season on both sides with salt and 1/2 to 1 teaspoon cinnamon. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, flatten it to an even thickness. Remove the top piece of paper or wrap, drizzle with about 1/2 tablespoon oil and, using your hands, toss to coat with oil and evenly distribute the spices. (You want to use as little oil as possible to prevent splatters in the oven.)
Broil the chicken, turning once, until lightly browned and cooked through, about 3 minutes per side.
Meanwhile, in a small bowl, mix the remaining 4 tablespoons of oil, 1 teaspoon of cinnamon, juice, zest, ginger if desired and honey to taste.
Using a fork, fluff the couscous or rice. Add the almonds, raisins, herbs if desired and half of the juice mixture and toss to combine. Season with salt to taste.
Brush the chicken with the remaining juice mixture and serve immediately with the couscous or rice.
Per serving: 445 calories, 30 gm protein, 24 gm carbohydrates, 25 gm fat, 114 mg cholesterol, 4 gm saturated fat, 123 mg sodium, 3 gm dietary fiber
-- Renee Schettler
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The Izze Beverage Company of Boulder, Colo., makes very adult, all-natural, no-sugar-added, sparkling fruit drinks that come in pleasing flavors: blueberry, blackberry, pear, lemon and grapefruit -- and let's not forget clementine, our favorite.
About $4.59 for a four-pack of 12-ounce bottles. Available at Whole Foods and Target stores; sold individually at some Starbucks locations for $1.29.
Tell Us How You Lift Your Turkey
Twenty-two days remain until Thanksgiving and already we've begun to worry. Not about side dishes. Or wine pairings. Or the perfect way to roast a turkey.
We're stressing about the best way to lift the hot, heavy, unwieldy turkey when transferring it from the roasting pan to the cutting board.
We have our individual tactics. We'd love to hear yours. Reply by e-mail to email@example.com by noon on Friday. We'll follow up in the issue of Nov. 17.
Percentage of people who say they eat leftover pizza the next day, even if it hasn't been refrigerated.
Number of hours that leftover pizza can stay at room temperature before it goes bad.
-- From the September issue of Health magazine
You can use a stick of dry spaghetti as a long match. The pasta burns with a small flame that will extinguish itself after several seconds.
-- Adapted from the October issue of Real Simple magazine
THURSDAY-SATURDAY: Food festival at St. Mary's Armenian Church. Free admission. Thursday, 11 a.m-2 p.m.; Friday and Saturday, 11 a.m.-2 p.m. and 5:30-9 p.m. 42nd and Fessenden streets NW. Call 202-363-1923.
FRIDAY: Champagne tasting at Paul's Liquors. Free. 5:30-8 p.m. 5205 Wisconsin Ave. NW. Call 202-537-1900.
SATURDAY: Harvest bazaar at St. John's Episcopal Church. Free. 9 a.m.-4 p.m. 3427 Olney-Laytonsville Rd., Olney. Call 301-774-3619, ext. 5.
SATURDAY: Tasting from 20 different champagne houses and food tastings from local restaurants at the Embassy of France. $95 in advance. 7 p.m. 4101 Reservoir Rd. NW. Call 202-944-6091.
MONDAY: Southern-influenced cooking demonstration and book signing with "Frank Stitt's Southern Table" author Frank Stitt and local chef James Clark of Palette. Sponsored by the Smithsonian Associates. $106 for nonmembers. 6:30 p.m. The Madison Hotel, 15th and M streets NW. Call 202-357-3030 or see www.residentassociates.org.
TUESDAY: Cooking demonstration and book signing with Inn at Little Washington chef and "Patrick O'Connell's Refined American Cuisine" author Patrick O'Connell. Sponsored by the Smithsonian Associates. $20 for nonmembers. 6:30 p.m. Meyer Auditorium, Freer Art Gallery, Jefferson Drive and 12th Street SW. Call 202-357-3030 or see www.residentassociates.org.
TUESDAY: Indian Alsatian wine dinner at Dishes of India restaurant. $40 per person, $75 per couple excludes tax and tip. 6:30 p.m. 1510 Belleview Blvd., Alexandria. Call 703-660-6085. TUESDAY: Of Wine and Words -- food and wine tasting featuring a "literary trip back to childhood" with authors and illustrators. Sponsored by the Reading Connection, a literacy program for homeless children. $50. 6:30-9:30 p.m. The City Museum of Washington, 801 K St. NW. Call 703-528-8317, ext. 12 or see www.thereadingconnection.org.
TUESDAY: The Fine Wines of Italy -- tasting class featuring more than 50 different wines. First of a four-part series. $400 for the series. 7:30-9:30 p.m. Loews L'Enfant Plaza Hotel, 480 L'Enfant Plaza SW. Call 703-685-7970.
NOV. 10: Cooking demonstration and tasting with "The Essential Book of Jewish Festival Cooking" author Phyllis Glazer at the Jewish Community Center of Greater Washington. $45 for nonmembers. 6 p.m. 6125 Montrose Road, Rockville. Call 301-348-3805.NOV. 13: 19th-century Federal-style cooking demonstrations and food wine pairings at the Riversdale House Museum. $65. 2 p.m. 4811 Riverdale Rd., Riverdale Park, Md. Call 301-864-0420 or see www.pgparks.com.
NOV. 15: The Cuisine and Wine of Beaujolais -- wine dinner with special guest Jacques Pepin at Aquarelle Restaurant. Sponsored by the American Institute of Wine and Food. $105 for nonmembers includes tax and tip. 6:30 p.m. Watergate Hotel, 2650 Virginia Ave. NW. Call 301-980-0985 or see www.aiwf.com.
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