Retreat Dinner Tuesday - Vegetarian Stuffed Peppers and Moroccan Chicken

Roasted Chicken with Moroccan spices

Marinate for 4-6 hours
6 pounds of boneless skinless chicken breast in:
3 cup olive oil
3/4 cup red wine vinegar
9 tablespoons ground cumin
4 1/2 tablespoons ground coriander
6 teaspoons ground cinnamon
6teaspoons salt
6 teaspoons sugar
3/4 teaspoon cayenne pepper

Pre-heat broil. Broil chicken in marinade until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side Transfer chicken to platter.

Sprinkle with
¾ C parsley (I didn't do this)

Makes 18 servings.

Middle Eastern Tofu Stuffed Peppers
This is from the Moosewood Low-Fat Cookbook

Saute 3 minutes:
8 Tblsp. Canola or other Vegetable Oil
8 large garlic cloves, minced
6 cups diced onions
1/4t cayenne
2 tsp. ground cinnamon

Add, cover and cook 3 minutes:
6 cups peeled and diced carrots
dash of salt

Add and cook 2 minutes
4 cup diced tomatoes (I didn't do this)

Stir in and cook 2 minutes then cover and set aside 5 minutes:
6 cups tofu -45 ounces (Freeze tofu overnight, thaw all day, crumble)
¾ C soy sauce
4 Tblsp. chopped fresh dill (1 tsp. dried)
8 tsp. fresh lemon juice
2 cup couscous, uncooked
1 cup hot water

Stir in:
¾ C currants or raisins

Preheat the oven to 375°.

Fill with ½ C filling:
16 large bell peppers, halved

Pour in bottom of glass baking dish:
8 cups tomato juice

Cover tightly, and bake for 45-50 minutes until the peppers are tender.
Serve Feta and chunky tomato sauce on side

Chunky Tomato Sauce
6 Cups

In a heavy, nonreactive pan, sauté 10 min
1C onions
6 cloves garlic
2t Olive Oil

Add:
56 oz Undrained Canned Tomatoes
Basil
Salt And Black Pepper