In my quest to try recipes representing teams playing in the World Cup. I found this one for Saudi Arabia, original recipe is found on Genius Kitchen.
This is a lovely chicken dish you serve on rice.
Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes.
Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes.
Serve over rice and top with the toasted almonds.
Recipe originally found in Southern Living Christmas At Home Magazine.
Ragout of Mushrooms With Creamy Polenta
This sounds and looks like a fancy dish and while it is rich and flavorful, it is a easy dish to put on a table whether for you or for entertaining purposes.
For the ragout:
Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 - 10 minutes depending on how much heat you have on.
Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don't let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm.
To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan.
You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.