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Entree Recipes

 Braised Chicken with Preserved Lemon and Olives

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 Five Spice Tilapia

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 Spanish Meatballs in Almond Sauce

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Spinach and Tomato Pizzettas

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 Five Spice Tilapia    

Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets—if you don’t have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.


  • 1 pound tilapia fillets
  • 1 teaspoon Chinese five-spice powder
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 1 tablespoon canola oil
  • 3 scallions, thinly sliced


Step 1:  Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.

Step 2:  Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.


Spanish Meatballs in Almond Sauce

 Ingredients for Meatballs

  • 2       oz. white or wheat bread, crust removed, soaked in 3 T water
  • 1       pound lean ground pork (or mix)
  • 1       cup finely chopped onions
  • 2       teaspoons minced garlic
  • 2       tablespoons chopped fresh parsley
  • 1       egg, beaten
  • ½      teaspoon, five spice mix
  • ¼      teaspoon, ground cloves
  •           Freshly ground nutmeg, salt and black pepper to taste
  •           Flour, for coating, olive oil for frying


Ingredients for Almond Sauce

  • 2          tablespoons olive oil
  • 1          ounce bread cubes
  • 2/3       cup blanched almonds
  • 2          garlic cloves, finely chopped
  • 2/3       cup white wine
  •             Salt and pepper
  •             up to 2 cups vegetable or chicken stock



Spinach and Tomato Pizzettas


  • 1       pound whole wheat pizza dough             


  • 2       tablespoons extra-virgin olive oil
  • 1       small onion, finely chopped
  • ½      cup finely chopped fresh fennel
  • 1       pound of flavorful tomatoes, skinned, seeded and chopped
  • ½      pound fresh baby spinach
  • ½      teaspoon fennel pollen (or to taste)
  • ½      teaspoon Italian blend
  • ½      teaspoon freshly cracked pepper
  •           Salt to taste
  •           Toasted pine nuts


Braised Chicken with Preserved Lemon and Olives

Recipe from Tasting Table Test Kitchen

Yield: 3 to 4 servings

 Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Total Time: About 2 hours



  • 2 sprigs thyme
  • 1 bay leaf
  • 10 peppercorns
  • Small handful of parsley leaves, chopped, plus a few stems
  • 6 skin-on chicken legs (drumstick and thigh), patted dry
  • Salt and freshly ground black pepper
  • Olive oil
  • 2 heads garlic, cloves separated and peeled
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 cups white wine
  • 2 cups chicken stock or broth
  • 16 Cerignola olives (Picholine olives or other green brine-cured olive can be used)
  • 2 small preserved lemons, cut into ⅛-inch thick rounds
  • Roasted potatoes, boiled egg noodles or toasted slices of country bread rubbed with garlic and oil (optional)


1. Make an herb sachet: Lay the thyme, bay leaf, peppercorns and parsley stems on a piece of cheesecloth or in a tea bag. Tie or seal it up.

2. Season the chicken generously with salt and pepper. Set a wide, heavy braising pan or Dutch oven over medium-high heat. When hot, add just enough oil to coat the bottom of the pan, about 1½ tablespoon. Cook half the chicken, skin-side down, without moving, until brown, about 2 to 3 minutes. Turn and brown the other side. Transfer to a plate. Add more oil as needed. Brown the remaining chicken and transfer to the plate. Add the garlic cloves to the pan and sauté until golden brown, 1 to 2 minutes. Transfer the garlic to a bowl.

3. Add 2 tablespoons of the butter and the flour to the pan and whisk over low heat until golden brown, about 1 minute. Add the wine and bring it to a boil, scraping the pan with a wooden spoon to pull up the brown bits, until reduced by one-third. Add the stock, browned garlic cloves, olives and herb sachet to the pan. Tuck the chicken, skin-side up, into the sauce. Bring to a boil, then simmer, covered, for 35 minutes.

4. Preheat the oven t o 425°F. Transfer the chicken to a large baking sheet along with the preserved lemon slices. Use a slotted spoon to transfer the garlic and olives to a bowl. Discard the sachet. If you choose, strain the sauce and return it to the braising pan. Boil the sauce until it thickens, skimming the top from time to time. Whisk in the remaining 1-tablespoon butter and season to taste with salt and pepper.

5. While the sauce reduces, put the chicken and lemons in the oven to brown, about 20 minutes for the chicken, and 25 for the lemons. Transfer the garlic, olives, and browned chicken back into the reduced sauce. Place the preserved lemon slices on the chicken. Sprinkle with some chopped parsley.

6. Serve with egg noodles or roasted potatoes, or on a toasted slice of country bread rubbed with garlic and oil.