Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Serves 6 to 8
TO DRINK: Sauvignon Blanc
1/3 cup plus 1 tablespoon extra virgin olive oil3 tablespoons lemon juice3 cloves garlic, minced3/4 teaspoon ground cuminSalt and freshly ground black pepper3 boned chicken breasts, about 12 ounces, trimmed5 cups chicken stock12 oz. dry farfalle pasta1/2 cup fresh Italian parsley leaves, washed and dried3/4 cup fresh cilantro sprigs, washed and dried3/4 cup fresh basil leaves, torn into large pieces, washed and dried1/2 cup fresh mint leaves, washed and dried1 1/2 cups fresh arugula, washed and dried1 preserved lemon, 1/4" dice (optional)
If you are cooking indoors, heat a cast-iron ridged grill over medium heat for 10 minutes. Otherwise, start a charcoal grill. In a large bowl, whisk together 1/3 cup of the olive oil, lemon juice, garlic, cumin, salt and pepper. Reserve.
In the meantime, using the remaining 1 tablespoon olive oil, and oil the chicken breasts. Cook the chicken until golden on one side, 3 to 4 minutes. Turn the chicken over, season with salt and pepper and continue to cook until done, 4 to 5 minutes. Slice the chicken across the grain into thin slices. Reserve.
Place the chicken stock in a saucepan and over medium high heat, reduce by three-quarters. Add the oil/lemon juice mixture and reserve.
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, 10 to 12 minutes. Drain the pasta and toss the pasta immediately with the oil/lemon juice mixture, chicken pieces, parsley, cilantro, basil, mint, arugula, preserved lemons, salt and pepper. Toss well, place on a platter and serve immediately.
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