When I like something, I really like it! So it is with the collection of white pumpkins and squash that have appeared here and here. I couldn’t bear to leave them behind so they traveled from Maine to Houston and have found themselves surrounded by all new things.
For a different look, the pumpkins and squash rest on a glass top table atop two pieces of burlap used as table runners. Add a bit of fall colored ribbon and candle holders gussied up with the same ribbon and here is a new look using the whites, now sporting a slight yellowish tint, one last time.
Adding a little kick to the table is handpainted pottery from Ravello, Italy. Each plate has a different critter, but what the plates have in common is a touch of orange that goes right with the ribbon.
With such fun pieces on the table, it need not be fussy so nothing more is added except for napkins that again repeat the colors in the ribbon as well as complement the pottery.
Light the candles for a soft glow
and there you have it, a table using the whites one last time unless, that is, I decide to do something with them for Christmas. Think they will last that long?
As I set the table I was thinking about what to have for dinner. Chicken breasts are in the refrigerator, and with a little cool snap headed this way, I’m getting out the Cuisinart multi cooker to prepare Moroccan Chicken with Couscous. It’s simple, tasty and fills the house with wonderful aroma as it simmers away.
Moroccan Chicken with Couscous
8-10 chicken pieces, bone in
2 T. olive oil
1/2 large yellow onion, chopped
3 bay leaves
5 garlic cloves, minced
1 t. ground cumin
1/2 c. dry white wine
1/2 c. chicken stock
Season chicken with salt and pepper; brown on both sides in hot oil. Remove and sauté onions, bay leaves and garlic until softened. Add cumin, 1/2 t. salt,wine and stock. Transfer to slow cooker and add chicken. Cover and cook on low setting for about 3 1/2 hours.
Bring 1 1/4 c. chicken stock and 1/2 t. salt to a boil. Pour hot stock over 1 1/4 c. couscous. Add 3/4 c. raisins, cover and let stand about 5 minutes or until stock is absorbed. Fluff with a fork and add 1 can of chickpeas, well drained, 1/2 c. lemon vinaigrette, 1/2 t. cumin and 2 T. chopped parsley.
To serve, mound couscous in the center of a plate, top with chicken, drizzle with pan liquid and top with toasted, sliced almonds.
Combine 1 t. Dijon mustard, 1 T. white wine vinegar, 1 t. lemon zest. 2 T. lemon juice, 1/4 c. olive oil, salt and pepper.
Savor every bite and don’t be surprised if seconds are requested.
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