Around the World in { 8 Meals}

In the seven weeks since we moved I have gone overboard in the kitchen trying to create a sense of “home” in our new house.  To me nothing makes me feel more at home than eating with the family at the table.  Trying to add a bit of creativity to our meals I have attempted to take us on a savory vacation of the senses using flavors from around the world.So far we have enjoyed two variations of Asian with honey- chili chicken and a Japanese pork roast, Irish with a corned beef dinner served with champ & soda bread, Creole for Mardi Gras; enjoying shrimp creole and crab cakes,  a rich, French onion soup, Spaghetti with meatballs made from Italian sausage, and more recently a taste of Cuba with a fabulous Cuban Chicken Stew.

Adapted from a Williams-Sonoma cookbook, this citrus chicken stew was so flavorful.  Served with rice, and a crisp green salad,  it made for a filling and delicious supper.

Cuban Chicken Stew
{Adapted from Williams-Sonoma}

10-12 chicken thighs or legs
Kosher salt & Freshly ground Pepper
3 Tablespoons olive oil
8 cloves garlic
3/4 cup orange juice
3/4 cup lime juice, from 8-9 limes
1/8 cup lemon juice, from 2 lemons
1 bay leaf
1 thinly sliced sweet onion
1/2 cup fresh, flat leaf parsley
limes cut into wedges for garnish

**Season the chicken with salt and pepper.  In a large frying pan over medium-high heat, warm the olive oil.  Add the chicken, in batches if necessary, and cook until brown.  Turning frequently, this will take about 10 minutes or so.  Transfer the chicken to a dutch oven or slow cooker.  Pour off all but about 1 tablespoon fat from the frying pan and return to heat.  Add the garlic and sauté until fragrant.  Add the citrus juices and raise the temperature to high, bringing them to a boil.  Stir scraping up the browned bits on the bottom of the pan.  Pour contents of the pan over the chicken in the Dutch oven.  Add the bay leaf, onion and 1 teaspoon salt, stirring to combine.

**If using a Dutch oven, cover and cook at about 325 until the chicken is opaque throughout and very tender, about an hour or so.  If using a slow cooker, over and cook on high heat for 2 1/2 hours or the low setting for 5 hours.  Remove and discard the bay leaf.  Transfer the chicken to  serving dish.  Season the sauce to taste with salt and pepper.  Spoon the onions and the sauce over the chicken.  Garnish with the parsley and serve with lime wedges.

A salad served with a citrusy vinaigrette really sets this off.  It’s a light dish that won’t sit heavy on you during the hot summer days.

Linking up for Foodie Friday this week.  Stop over and check out what’s cooking!

If you have time, check out the links at the beginning of this post for other delicious International flavors we have enjoyed.  In the meantime, I’m trying to decide what country to “visit” next!

6 thoughts on “Around the World in { 8 Meals}

  1. Hi!

    I just found your website.
    Love the chicken recipe.
    I am pleasantly surprised to find no cilantro or hot peppers in it.
    It makes it so edible for me.

    I'm not sure what countries you have put recipes up for.
    What about doing the different countries within the old USSR?
    Picking dishes that we might not know about.

    Would like to subscribe to your blog.
    Do you have a subscribe by email?



  2. Jennifer, I linked over from Foodie Friday. This recipe sounds very similar to a dish my husband had in Cuba. I have made a version of it, but this one is a must try! I have joined your blog. Patsy


  3. This looks delicious. I am newly moved, sort of, (we still have our old house as well) and it has been a real challenge trying to make the place feel homey with a good meal when I'm running back and forth from house to house and always seem to be at the wrong end of an ingredient or cooking implement.


  4. I love this kind of recipe – easy to put together and full of wonderful flavor. I can almost taste that lovely citrus sauce on tender pieces of chicken. Don't you just love the crock pot?


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