Saint Valentine’s Day is a day to celebrate those we love with kind gestures like a dinner at home for two. The Feast of Saint Valentine was started in 496 by Pope Gelasius to honor a Christian martyr who died on February 14th, many years before. The holiday is now expressed romantically, and what’s a better way to say “I love you” than with an exotic meal from the Mediterranean? Enjoy a loving dinner at home with a fiery Moroccan chicken recipe that is easy to try this Valentine's. This recipe adds just the right amount of spice with warm and comforting flavors. The bold entrée will transport you two to a date in a Mediterranean oasis, and your hot dish will be delighted with this dish for two. Don’t forget a delicious dessert. Let your heart reveal with a scrumptious recipe that can be replicated at home with a dash of love.
Moroccan Chicken and Chickpeas
Ingredients:
4 bone-in, skin-on chicken thighs
1/4 cup olive oil
1 large red onion, chopped
1 tsp. each ground turmeric, ground coriander, and smoked paprika
1 jar (24 oz.) arrabbiata pasta sauce
1 can (15 oz.) chickpeas, rinsed
Chopped fresh cilantro
Toasted pitas
Instructions:
1. Season chicken with salt and pepper on both sides
2. In deep ovenproof skillet, heat oil over medium-high
3. Add chicken, skin-side down; cook for 5 minutes. Turn chicken over.
4. Add onion and spices; cook for 5 minutes
5. Add sauce and chickpeas
6. Roast at 375°F until chicken is cooked through, about 15 minutes or more
7. Top with cilantro and serve with warm pitas
No one is sweeter than your honey, but this dessert recipe is just about close. You’ll be saying, “I wouldn’t trade you for a million dollars, but for a million heart cheesecake…probably.”
Million Heart Cheesecake
Ingredients for crust:
1 ½ cups finely crushed chocolate wafer cookies
5 tablespoons unsalted melted butter
1/3 cup granulated sugar
Pinch of salt
Ingredients for raspberry coulis:
1-pint raspberries
Ingredients for filling:
Two 8-ounce packages of cream cheese softened to room temperature
3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
Pinch of salt
1 ¼ cups heavy cream
Equipment:
9-inch springform pan
Small squeeze bottle
Toothpick
Instructions:
1. For the crust: Preheat the oven to 350°F
2. Mix the cookie crumbs, butter, granulated sugar, and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set about 10 minutes. Let cool completely.
3. For the raspberry coulis: Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle.
4. For the filling, Combine the cream cheese, confectioners' sugar, vanilla, and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. In a separate bowl, beat the heavy cream to medium peaks. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream.
5. Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours.
Here's to a great night in with the one you cherish and love. As they say, the way to the heart is through the stomach. Happy Valentine’s Day!