Moroccan Chicken with Black Beluga Lentils, with Orange and Radish Salad over Pea Shoots

Photo by: Francine Halvorsen

Back in 1970 when they started Earth Day, the organizers probably thought that by the 41^st anniversary, every day would be Earth Day.

“Green” was new and almost immediately popular. Wisconsin Senator Gaylord Nelson called for a nation-wide environmental “teach-in” and was amazed when over 20 million people responded. That was the year the Clean Air and Water Act passed and Richard Nixon established the Environmental Protection Agency.

These days, with the political promotion of  creationism and global warming denial and such, virtually all environmental issues seem to be on the table again, polarizing a variety of ecological concerns.

That being said, this year, Earth Day events are scheduled in almost 200 countries and in cities across the country, including Baltimore. This is Baltimore’s 8^th annual Green Week, focusing on Earth Day goals.

People here are living, shopping, cooking and eating more sustainably, including Chef Therese Harding at The Classic Catering People.

During her 12 years at Classic, Harding has been a strong advocate (working with owners and operators Harriet Dopkin and Larry Frank) for greater use of local, organic and sustainable resources.

“I’m a vegetarian, and pleased to be in a food environment that encourages local, and sustainable food and partners with the community to support food education,” Harding said, noting that Classic also works with the National Aquarium to stay abreast of sustainable fish and seafood concerns.

Classic Catering Chef, Therese Harding (Photo by Francine Halvorsen)

In fact, Classic participates in a full menu of activities in the community to promote healthy food choices. Harding has, for example, conducted teaching programs in Baltimore Public Schools, as part of a teaching program of the American Institute of Wine and Food. This group, works nationwide, to promote healthy eating among elementary school children, includes a hands-on introduction to real fruits and vegetables, and visits to farms.

Harding was also at the White House for the launch of Michelle Obama’s “Chefs Move to School” program. In the summer, Classic conducts a summer program for kids called “Cooking Camp” that specializes in introducing children to the food and cooking of different countries.

Recently, I had the pleasure of speaking with Harding about Earth Day meals and she suggested this recipe for Moroccan Chicken with Black Beluga Lentils. It uses Free-range and Organic Chicken from Springfield Farm, in Sparks Maryland. As an accompaniment, she suggests Orange & Radish Salad served over Microgreen Pea shoots.

I found both to be very tasty.  Not only is the chicken delicious, but it’s good hot and then later cold. This makes it an especially good dish to carry to a picnic or potluck. Tell me your experience if you try making either of these.

MOROCCAN CHICKEN WITH BLACK BELUGA LENTILS

Recipe:  The Classic Catering People, Chef Therese Harding

Ingredients:

Spice Blend

1 teaspoon cayenne pepper

2 teaspoons black pepper

1 ½ tablespoons paprika

1 ½ tablespoons ginger

1 tablespoon turmeric

2 tablespoons cinnamon

1 whole Springfield Farm chicken or 8 cut pieces

¼ cup orange juice

To prepare Chicken:

Combine all spices and divide in half.  Rub ½ of the portioned amount all over chicken and let sit, covered for 6 – 24 hours in refrigerator.

Pre-heat oven to 350⁰

Cover chicken with aluminum foil and add orange juice to pan.  Roast chicken for 1 hour and 45 minutes or until temperature reaches 165 ⁰on a meat thermometer.  Uncover chicken for the last 30 minutes of cooking time.

While chicken is roasting prepare the sweet and savory accompaniment.

Classic Catering corporate chef, Ronnie Ching (Photo by Francine Halvorsen)

Ingredients:

2 cups large white onion, diced

2 tablespoons garlic, minced

1 can of diced tomatoes in juice, 24 ounces

¼ cup of dried apricots, halved

¼ cup dried dates

¼ cup raisins

½ cup chicken broth

1 teaspoon honey

1 teaspoon saffron

olive oil

Garnish: parsley (optional)

Method:

In a medium pot, heat 1 tablespoon of olive oil and 1 tablespoon of spice blend over medium heat.  Add onions and remaining spice blend and cook for 10 minutes, until onion is clear.  Add the garlic for final 3 minutes.  Add canned tomato and reduce heat to low.  Add apricots, dates, raising, chicken broth, honey, and saffron and let simmer for 20 minutes.

For Black Beluga Lentils:  Submerge 2 cups of lentils in water and bring to a boil.  Then reduce heat and simmer for 20-30 minutes until tender.  Drain & Season to taste.

For Serving: Place the sweet and savory mixture on an oval platter, large enough to hold the chicken with room to spare. Place Chicken in the center of the serving dish and spoon the lentils around it. Garnish with Parsley if desired.

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ORANGE AND  RADISH SALAD SERVED OVER MICRO-GREEN PEA SHOOTS

Recipe: The Classic Catering People, Chef Therese Harding

Ingredients:

4 tablespoons fresh mint

4 tablespoons fresh cilantro

½ teaspoons cinnamon

½ teaspoons sugar

½ lemon, juiced

2 tablespoons olive oil

1 tablespoons orange juice

2 navel oranges, segmented with membrane removed

8 red and white radishes, thinly sliced (Easter egg or cherry bell)

3 ounces Microgreen pea shoots

Sea salt to taste

Directions:

For the marinade (dressing):

In a large bowl, combine mint, cilantro, cinnamon, sugar, lemon juice, orange juice & olive oil and mix well.  Add oranges and radishes and marinate for 1-2 hours.  Add salt to taste.

To assemble, place pea tendrils on plate and mound radishes and oranges on top.  Drizzle with desired amount of marinade.