7To WeeA argadV Fmk FRESH WHOLE WHITEFISH EMPIRE From our Seafood Counter Wild Caught—Canada CORNISH HENS (SOLD FROZEN) 4.991b. FRESH WHITEFISH FILLET Wild Caught—Canada $6.99 LB. ••••••••• ••••• • An unfussy chicken dinner. I t's the middle of December, and fussy and caloric party fare is all around. A simple chicken dinner is in order. Prepared with lots of garlic and fresh thyme, roasted chicken on the bone with distinct Mediterranean flavor is extra-easy to prepare. Complement the entree with couscous flavored with sweet dried fruits and the surprise of aromatic cilantro, cardamom and cinnamon. If cilantro isn't your favor- ite herb, fresh dill or parsley is a wonderful alternative. Fresh and crisp green bean-and-radish salad is an unusual, yet per- fect, first course. Best of all, most of these recipes can be prepared well ahead of serving time. From the sun-kissed slopes of Spain. Deliciously sweet, seedless & easy to peel! SPANISH CLEMENTINES 5 LB. BOX 5.99 LARGE 5 lb Rev • SY, oa410401 'kWd lak t om/ Sale prices are good through Sunday, December 23, 2012. Not all items available at all stores. • ❑ GREEN BEAN SALAD 11/2 lbs. haricots verts (thin green beans), stem ends trimmed and cut diagonally into 2-inch pieces 2 cups thinly sliced radishes Y2 cup very thinly sliced red or Bermuda onions Dressing: % cup olive oil % cup red wine vinegar 1 Tbsp. grained Dijon mustard 2 tsp. sugar Y2 tsp. salt freshly ground pepper to taste Bring a large pot of water to a boil over high heat. Add the beans, and cook until bright green and nearly tender, about 3 minutes. Drain in a colander, and rinse under cold water to stop the cooking process. Transfer the beans to a large bowl. Add the radishes and onions. Cover with plastic wrap, and chill until ready to serve. Make the dressing: Combine all ingre- dients (except the pepper) in a jar with a tight-fitting lid, and shake well. To serve: Pour about half the dressing over the green beans, and toss well. Add more dressing to taste. Serve with fresh- ly ground pepper. Makes 6 servings. Combine the remaining ingredients in another bowl, and whisk well. Pour the mixture over the chicken, and rub it over all the chicken pieces with your hands. Cover, and chill for at least 1 hour (up to 8 hours). Preheat oven to 425 degrees. Arrange the chicken pieces, skin-side up, on a rimmed baking sheet or in a roasting pan. Roast uncovered for 20 minutes. Reduce heat to 350 degrees, and cook for 10 minutes more. Turn the chicken pieces over with tongs (do not use a fork), and roast for 15 minutes more. Turn the chicken over again, and cook for 10 minutes more. Remove chicken from roasting pan to a serving plate. Tent with foil, and let rest for 5-10 min- utes before serving with any pan juices drizzled over. Makes 6 servings. APRICOT, DATE AND ALMOND COUSCOUS 2 cups couscous 2 cups boiling water 1 /4 cup extra-virgin olive oil 1 Tbsp. grated orange zest or peel 1 tsp. ground cardamom 1 tsp. ground cinnamon 1 cup finely chopped scallions, white and green parts '/2 cup chopped dates ROAST CHICKEN WITH '/2 cup chopped apricots GARLIC AND LEMON '/2 cup pine nuts, lightly toasted 12 assorted pieces chicken with skin '/2 cup minced fresh cilantro (chicken on the bone, about 3-4 lbs., or salt and pepper to taste 6 chicken breasts with skin and bones) Bring 2 cups water to a boil over high % cup extra-virgin olive oil heat in a medium saucepan. Stir in the kosher salt and pepper to taste couscous. Remove from heat, and cover. 2 Tbsp. minced garlic Let stand for 5-10 minutes, until all the 2 Tbsp. fresh thyme leaves liquid is absorbed. % cup fresh lemon juice Transfer the couscous to a large bowl, 1 tsp. red pepper flakes add the olive oil and use a fork to break up the couscous. Allow to cool completely. Place the chicken pieces in a dish or Add remaining ingredients, and toss well. bowl large enough to accommodate Serve at room temperature, or reheat them. Season the pieces with salt and for 5 minutes in a microwave-safe bowl. pepper, and set aside. Makes 6-8 servings. All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com . CHALLAH BREAD FROM THE DAKOTA BREAD COMPANY FRESH PARTY TRAYS Let Busch's help you ring in the New Year in style. We have everything you need to dazzle and delight your guests. Choose from our delectable dessert trays, party trays piled high, hot gourmet meals and much more! Stop by our Deli or visit www.buschs.com/catering wert) Weet4ti ee444440 , BEST WISHES FOR ■ BUSCH'S Save even more time with online shopping! buschs.com/MyWay Ftes4 779-0-c/Avtiet WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington Grand River Avenue at Drake 248-427-7400 248-539-4581 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. 1792460 December 13 • 2012 53