Sizzling with SAS: February 2026 Recipes

A savoury, Moroccan-spiced chicken dish that is great for entertaining or a flavourful family meal.  Serve as an entrée with rice or bread like naan or pita. Or have as an appetizer with feta on sweet potato crisps. Pairs well with Lavelle's Vidal, or Fancy Farm Girl Fashionable Vidal if you prefer a drier white wine! 

Method

Tie the cilantro and parsley with kitchen string.

Combine the cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons of oil in a large bowl.  Add the chicken pieces and turn to coat well.

Heat the butter and 1 tablespoon of oil in the base of a tagine (or large skillet), uncovered, over moderate heat until hot nut not smoking.  Then brown half the chicken, skin side down, turning over once. About 8 to 12 minutes.  Transfer to a plate and repeat with the remaining chicken, adding in any spices remaining in the bowl.

Add onion and ¼ teaspoon of salt to tagine (or skillet) and cook, uncovered, stirring frequently, until soft. Add garlic and cook. 

Add the cilantro and parsley bundle and ½ cup of water and the chicken pieces to the tagine.  Include any juices and spices that have accumulated on the plate.  Reduce the heat and simmer, covered, for 30 minutes.

While the chicken cooks, bring honey, remaining cup of water, cinnamon sticks and apricots to a boil in a 1–2-quart heavy saucepan. Reduce heat and simmer uncovered until apricots are very tender. (Add more water if necessary.) Once apricots are tender, simmer to reduce liquid to a glaze, about 10-15 minutes.

While apricots are cooking, heat the remaining ¼ cup oil in a small skillet over moderate heat.  Add almonds and cook until just golden, stirring occasionally. Only 1-2 minutes. Transfer to a paper towel to drain.

10 minutes before the chicken is done, add the apricot mixture to the tagine. Discard the herb bundle and cinnamon sticks.  Serve chicken with almonds sprinkled on top.

If desired, the apricots can be substituted with dates.

Source: Epicurious.com

Method

Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.

Source: Epicurious.com + a Sue-Ann twist or two

·         2 cups pecan halves, 6 ounces

·         6 tablespoons brown sugar

·         1 ½ teaspoons ground cinnamon

·         ½ teaspoon fine sea salt

·         ½ teaspoon vanilla extract

·         1 ½ tablespoons water, or more as needed

·         2 teaspoons orange zest

·         Pinch cayenne pepper

Method

Prepare a baking sheet with parchment paper or a silicone baking mat.

Create the glaze by adding the sugar, cinnamon, salt, vanilla, water, orange zest, and cayenne to a medium skillet.  Place over medium heat and cook, stirring often, until the sugar melts into a bubbling sauce.

Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the nuts cook so that they do not burn. If the glaze starts to get thick and grainy before coating the nuts, add a teaspoon or two more water and keep stirring to help the sugar re-dissolve and give you a smooth, even glaze that coats every pecan.

Transfer the candied pecans to the prepared baking sheet and spread them out in one layer. Allow the pecans to cool down and break them up before serving.

Source: https://www.inspiredtaste.net/47514/easy-candied-pecans/

Method

Sift the flour, baking powder and salt together.

Beat the shortening until light and creamy, adding the sugar gradually.

Add egg and orange peel and mix well.

Add the dry ingredients alternately with the orange juice

Chill in the refrigerator until the dough is stiff enough to handle—this will take an hour or more.

Preheat the oven to 375F.

Roll the dough out to 1/8 inch thickness on a lightly floured board.

Cut with a 2-inch cookie cutter.

Place cookies on cookie sheet and bake for 8 to 10 minutes or until done.

Mix all the frosting ingredients together until smooth. Frost the cookies and decorate with a piece of candied orange peel if you have it.

From Sue-Ann’s recipe collection!