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Fall Recipes - Let's Talk Chicken

When it comes to fall recipes, I tend to think of warm comfort foods. Anything cranberry works - sweet or savory! And bring on the sweet scents of fall with cinnamon and cloves! As the aroma of the spices begins to fill the kitchen, we feel fall all around us!

A cute photo of a child holding a chicken.

In my book, I share the story of an extraordinary German couple that I came to know, "Gunther and Greta Schmidt." I wanted to share with you a recipe that Greta had scribbled on a small piece of notebook paper for me all those years ago, and although I've never tried it, Greta insisted it was Gunther's favorite! The instructions are pretty simple:

Mix together one pack of Lipton onion soup, and one 8oz. Russian dressing, one can of whole cranberry sauce, put in chicken, and bake for about 40 minutes.

Sounds good!


Although the following recipe doesn't include cranberry, it is filled with wonderful fall spices, and it is truly outstanding!


Grilled Moroccan Chicken


1 1/2 pounds boneless skinless chicken breasts

1/4 cup olive oil

1 tsp. salt

1 tsp. sugar

3 garlic cloves minced

2 tsp. paprika

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. ground ginger

1/4 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/8 tsp. cayenne pepper


Place the chicken breasts between two sheets of wax paper and pound with a meat mallet until 1/2 inch thick. (If they're super thick, I sometimes split each into two thinner pieces.)

Mix all of the remaining ingredients into a measuring cup.

Place the chicken into a zip-lock bag, and pour the marinade into the bag, press the air out and seal it shut. Massage the marinade into the chicken until evenly coated, place the bag into a bowl (to prevent leaks), and put it in the refrigerator to marinate for 5-6 hours.

(I sometimes do this the night before.)

Once the chicken has finished marinating - fire up the grill! Place the chicken on the grill, spoon marinade over the top, and grill for several minutes on each side. Do not overcook, but chicken should reach an internal temperature of 165 degrees to be considered safe to eat. Serve with rice, or couscous for an authentic Moroccan meal.

Now that the weather's getting cooler, this could also be done on an indoor grill. Enjoy!









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