Moroccan Chicken Kebabs with Apricots and Lemons

4-6 boneless skinless chicken thighs

6 tablespoons olive oil

Small bunch coriander

2 tablespoons sumac  

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 teaspoons chili flakes

2 garlic cloves

Zest and juice of 2 lemons

4 tablespoons pomegranate molasses

Salt and ground black pepper

12 dried apricots

2 lemons, cut into eighths

Cut the chicken thighs into approximately 1 1/2-inch cubes.

Put the olive oil, coriander, sumac, cumin, fennel, chili, garlic, lemon zest and juice, pomegranate molasses and some salt and ground black pepper, into a food processor or blender, and whizz to a paste.  Place paste in a large ziploc bag, add the chicken, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly.  Marinate for 4-6 hours in the fridge, turning and squishing every so often.  

Soak 6 to 8 skewers in water. 

Heat oven to 400°F. 

Bring a saucepan of water to the boil.  Blanch the apricots and lemon pieces for a minute or two, then refresh them in cold water.  Drain.

Lift the chicken pieces out of the marinade.  Thread lemon pieces, apricots, and chicken pieces onto skewers.  Roast on a baking sheet in the oven for 15-18 minutes, until cooked through.

Serves 4.

From BBC Good Food, with changes

Creamy Phyllo, Raisin, and Nut Pudding (Om Ali, or Mother of Ali)

14 sheets fresh phyllo pastry, or frozen, thawed (about 1/2 pound)

1/2 cup whole blanched almonds (about 3 ounces)

1/2 cup raisins

3 cups milk (do not use low-fat or nonfat)

1 cup sugar

2 tablespoons (1/4 stick) unsalted butter

1 cup whipping cream

2 teaspoons orange flower water

1/2 teaspoon ground cinnamon

1/2 cup coarsely chopped pistachios

Position racks in top and bottom thirds of oven and heat to 500°F. Stack 7 phyllo sheets on each of 2 large baking sheets. Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds. Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break). Repeat baking and removing top sheets from each stack every 45 seconds. Reduce oven temperature to 350°F.

Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons almonds and 2 tablespoons raisins. Sprinkle remaining almonds and raisins over pastry. Cover with remaining pastry, breaking into pieces and pressing to fit into dish. Combine milk, sugar and butter in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove pan from heat. Mix in cream and orange flower water. Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture). Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.

Bake until pudding puffs and center is set, about 45 minutes or less.  Serve hot.

Serves 8.

From Bon Appetit via Epicurious