Say It With African Spiced Chicken Sauté and Roses This Jewish Valentine’s Day

One of the Jewish calendar’s lesser-known celebrations is Tu B’Av, the 15th of Av. While it is a minor holiday, it is considered one of the year’s most joyous and has come to be regarded as the Jewish day of love, somewhat akin to Valentine’s Day, perhaps because of its ancient roots as a matchmaking day.

Photo courtesy of the author.

This year Tu B’Av begins Sunday evening, August 18, and runs through Monday evening, August 19. (For more on the holiday, visit this link.)

My North African Spiced Chicken Sauté features some of the spices I favor and ones I discuss in my spice mixing workshops (the next one is for the Evolve Hadassah chapter in Danville, Calif., on August 25). These aromatic spices give the chicken a deep, warming taste, reminiscent of North African Jewish flavors.

Here is the link to the Middle Eastern Spice Mixing Workshop.

Since roses are a symbol of love, I added dried rose petals to give a subtle floral note and some Tu B’Av romance to this very delicious dish of chicken, dried apricots and artichoke hearts. The recipe is written for a generous two servings–perfect for a special dinner à deux, but it easily doubles for family or Shabbat dinners.

Edible dried rose petals are available online and in Middle Eastern, Indian and specialty markets as well as tea, herb and spice shops. Crumble the petals before measuring. If rose petals are not available, omit them and add a tablespoon of finely grated lemon zest to the mint garnish.

North African Spiced Chicken Sauté
Serves 2

1/2 cup dried apricots (see notes)
2 cups warm chicken broth or stock
1 lb. boneless, skinless chicken breasts or thighs
1/2 tsp. salt, divided, plus as needed
1/2 tsp. ground black pepper, divided, plus as needed
2 Tbsps. grape seed, sunflower, safflower or other neutral oil
1/2 cup chopped onion
1 tsp. finely chopped garlic
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
1/4 tsp. ground red pepper (cayenne), plus as needed
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
2⁄3 cup carrots, sliced in 1/4 -inch rounds
2 cups (16 oz.) defrosted, frozen or canned artichoke hearts (see notes)
1 Tbsp. crumbled dried, edible rose petals (see notes)
1/2 cup plus 1 Tbsp. chopped fresh mint

Place apricots in a medium bowl. Pour warm chicken stock over them. Let soak for at least 20 minutes.

Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Heat oil in large skillet over medium-high heat. Add chicken and brown on all sides. Lower heat to medium and then continue to sauté until somewhat firm when you press down with a finger but not cooked through (about 5-6 minutes for breasts, slightly more for thighs). Put on a rimmed plate or in a bowl and set aside.

Return heat to medium-high. Sauté onions 5 to 7 minutes until golden, then add garlic. Sauté 1-2 minutes until golden, then add the remaining salt and pepper and the coriander, cinnamon, red pepper, allspice, cloves and nutmeg. Sauté 1-2 minutes until spices start to sizzle. Add carrots. Sauté until carrots just begin to soften, about 5-6 minutes. Add artichoke hearts. Sauté 2 minutes. Stir in stock and apricots.

Bring broth to a simmer and lower heat as needed to keep it simmering. Simmer, stirring occasionally, until vegetables are cooked and sauce is slightly thickened, about 5 minutes. Stir in rose petals. Return chicken with any accumulated juices to pan. Lower heat. Cook until chicken and vegetables are cooked through, about 3-5 minutes, but timing will vary. Taste and add more salt, pepper and/or red pepper if desired. Stir in 1/2 cup mint. Garnish with remaining tablespoon of mint. Serve over couscous or other pasta or grain.

Notes: Select natural-style, unsulfured dried apricots if possible. I prefer to use defrosted, frozen artichoke hearts. If using canned artichoke hearts, drain and rinse well before using. If you have access to raw fresh artichokes, use only the hearts, cut in half (or quarters if very large) and add with carrots. If only edible rosebuds are available, detach the petals before crumbling and using.

Variation: Cut chicken into 1-inch cubes and then brown and cook as directed above.