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	Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).	1 vote 1982 views
	CECELIA’S HERB - CITRUS ROASTED CHICKEN by Cecelia Heer I've learned that soaking the chicken in a pot of warm water for a few minutes removes the impurities and the result is a very juicy-tasting chicken. Of course, the natural herbs and citrus flavors contribute to the success of this. Notice, I don't use any salt. Not necessary. And, healthy, too.	1 vote 2623 views
	LEMON AND GOAT CHEESE RAVIOLI by Cecelia Heer After reading about a dish made with lemon ravioli, I was anxious to make it myself so I perused the Web for some ideas. That was much easier than perusing my 300-plus (and continuously growing) collection of cookbooks. I found a recipe for Lemon and Goat Cheese Ravioli posted on several websites from Chef Yotam Ottolenghi's…	1 vote 2316 views