Gingerbread bites

Honey	2/3 cup
Butter, unsalted, room temperature	5 tablespoons (70 grams)
Flour, all purpose	2 cups (250 grams)
Baking powder	1 teaspoon
Almonds, chopped	2/3 cup
Cinnamon, ground	4 tablespoons
Ginger, ground	¾ teaspoon
Allspice, ground	¾ teaspoon
Nutmeg, ground	¼ teaspoon
Cloves, ground	¼ teaspoon
Anise seed, ground	¼ teaspoon
Cherries, fresh or canned	20 or so
Apricot fruit spread	¼ cup
Chocolate, grated	¾ cup

1. In a medium saucepan over medium heat, melt the honey and butter together.
2. In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, cloves, and anise seed; measure out 1 tablespoon of the mixture, and reserve the remaining for another use.
3. Whisk in the flour, baking powder, almonds, and 1 tablespoon spice mixture; remove the pan from the heat.
4. Preheat to 350°F.
5. While the dough is still warm, form small balls into your palm, and then flatten them.
   If the mixture gets too sticky, sprinkle confectioners' sugar on your palms.
6. Place a cherry into each flattened cookie, and wrap the dough around it; continue until all the dough is used, you'll have about 18 cookies.
7. Line a baking sheet, and then place the cookies on the pan with a pastry spatula, spacing them about 1 inch apart.
8. Bake for 15 minutes or until lightly golden; be careful not to burn.
9. Carefully remove from the pan with a pastry spatula, and cool completely on a wire rack.
10. Warm the apricot fruit spread in a saucepan.
11. Brush a teaspoon of fruit spread onto each cookie.
12. Roll the cookies in the chocolate.

Recipe from European Cookies for Every Occasion by Krisztina Maksai

Marrakech chicken stew with preserved lemon & olives

Cumin seeds	1 tablespoon
Anise seeds	1 teaspoon
Strange blackish-purple seeds I found in the cupboard (maybe poppy)	2 teaspoons
Flour	½ cup
Pepper, freshly ground	1 teaspoon
Salt	1 teaspoon
Chicken thighs, boneless, skinless	3 pounds
Olive oil, extra virgin	2 tablespoons
Onions, chopped	2
Garlic, minced	2 cloves
Wine, white	½ cup
Chicken broth	1 ½ cups
Lemon, zested, juiced	1
Lemon, preserved, finely chopped	1
Parsley, chopped	¼ cup
Olives, Kalamata, coarsely chopped	½ cup

1. In a cast iron skillet over medium-high heat, toast the cumin and anise seeds for 30 seconds, stirring constantly.
2. Remove from heat, add the "strange blackish-purple seeds," and continue stirring for 30 seconds more.
3. Pour into a mortar, and process into a coarse meal.
4. Place in a large bowl, and mix with the flour, pepper, and salt.
5. Heat the oil in a large skillet over medium-high heat.
6. Dredge the thighs through, in batches, and brown 3 minutes per a side; transfer chicken to slow cooker; reserve flour mixture.
7. Reduce heat to medium, add the onions, and cook until tender, about 2 minutes.
8. Add the garlic and flour mixture, and cook for 3 minutes, or until the flour lightly browns.
9. Add the wine and broth, and stir constantly until the sauce thickens slightly.
10. Remove from heat, stir in the lemon zest, and pour over the chicken.
11. Sprinkle preserved lemon over the top, cover, and cook on HIGH for 2 to 3 hours (LOW for 4 to 6).
12. Transfer the chicken to a platter, and keep warm.
13. Stir the lemon juice, parsley, and olives into the sauce, and then spoon it over the chicken.

Recipe adapted from Art of the Slow Cooker by Andrew Schloss