where the image is meant to titillate and inspire the cook
This chicken stew is a little bit spicy, a little bit sweet, a little bit sour, and a little bit salty with plenty of exotic spices. I took the liberty of adding non-traditional ingredients such as tamari and butter too. It is chock full of savory umami flavors. A big bunch of herbs brings fresh bright notes at the end. The humble chicken stew is humble no more.
The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort and Whole Foods Market recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year’s super-successful event highlighted foods and flavors native to Mediterranean Climate Regions.
Terranea Resort Executive Chef Bernard Ibarra showcased the best of California handcrafted, organic, and sustainable food and wine unique to our California climate, 1 of only 5 Mediterranean Climate Regions in the world.
These include the Mediterranean Basin, California, Central Chile, Western South Africa, and South and Western Australia. While comprising only 2% of the earth’s surface, these regions are home to 20% of the earth’s plant species.
Chef Bernard takes advantage of this biodiversity in his menu. The Chicken Course alone featured Mediterranean herbs, spices, fruits and vegetables including chili, cumin, coriander, fennel, paprika, honey, olive oil, lemon, rosemary, thyme, turmeric, bulgur, couscous, parsley, almonds, apricots, mustard, saffron, squash, and, of course wine.
The Chef graciously shares his recipe for Seared Moroccan Spiced Free Range Chicken below.
See the entire menu and read about the fabulous 2017 Palos Verdes Pastoral Dining Experience and the important work of the Palos Verdes Peninsula Land Conservancy here.
Continue reading “Chef Bernard Ibarra’s Moroccan Spiced Free Range Chicken”