Courtesy of Chef Charlie Curtis of El Moro Spirits and Tavern in Durango, Colorado
4 chicken breasts, boneless/skinless
4 tablespoons olive oil
Juice of 2 fresh oranges
Juice of 1 fresh lemon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Combine all ingredients and refrigerate in Ziploc bag for at least 30 minutes, but no longer than 3 hours. Remove chicken from bag and discard marinade. Grill chicken breasts over medium flame 8-10 minutes per side until they reach an internal temperature of 165 degrees. Serve chicken over finished pasta and sauce.
2 tablespoons vegetable oil
2 medium yellow onions, diced small
2 tablespoons minced garlic
3 tablespoons Ras El Hanout*
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
24 ounces canned diced tomatoes
2 tablespoons sugar
1 bunch fresh cilantro, minced
4 ounces feta cheese, crumbled
Heat oil over medium heat in saucepan. Add diced onions and cook, stirring often, until translucent and just beginning to brown (10-15 minutes). Add garlic and cook until just fragrant (2-3 minutes). Add Ras El Hanout, crushed pepper flakes and tomato paste, stirring to incorporate until tomato paste begins to brown. Stir in canned tomatoes and bring sauce to a simmer for 15-20 minutes. Stir in sugar and cilantro and remove from heat. Pour finished sauce over cooked pasta and serve. Garnish with feta cheese.
Ingredients for Ras El Hanout
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Combine all ingredients and store in airtight container. This recipe yields about three tablespoons.
*Ras El Hanout is a Moroccan spice blend common in North African cuisine.