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It's been said before, but one of the greatest joys of Canada's multicultural makeup is the access it provides to many tastes and cuisines. The fact that a lot of cultures offer dishes that are both full of flavour and inexpensive to make is a bonus nowadays. A case in point is this modern French Moroccan menu, which centres on ingredients such as couscous, leeks and chicken thighs, the best cuts of chicken as far as I'm concerned.

Leeks vinaigrette

If you don't have tarragon vinegar, substitute white-wine vinegar with a pinch of tarragon.

Ingredients

6 leeks, cleaned

Vinaigrette:

3 tablespoons tarragon vinegar

2 tablespoons finely chopped fresh parsley

1 teaspoon Dijon mustard

1/2 teaspoon chopped garlic

1/2 cup olive oil

Salt and freshly ground pepper

2 tablespoons chopped mint

Method

Cut each leek in half through the root and remove all but 2 inches of the dark green part. Wash well. Place leeks in skillet with salted water, cover and simmer for 6 to 10 minutes or until crisp-tender. Remove, plunge into cold water and drain well. Wipe dry with paper towels.

Beat together vinegar, parsley, mustard and garlic. Slowly whisk in oil. Season with salt and pepper.

Pour vinaigrette over leeks and leave to marinate for 30 minutes at room temperature or overnight refrigerated. Sprinkle with mint before serving. Serves 4.

Chicken thighs with

peppery salsa

Compared to other poultry cuts, chicken thighs are meaty, juicy, inexpensive and versatile. By contrast, breasts can be too dry and legs don't get the crisp skin that thighs do. This dish offers lovely changes in texture, from the crispness of the skin to the soft but spicy sauce. You can use skinless, boneless thighs or breasts if you wish, but cook them for only 10 minutes in the oven.

Ingredients

Peppery salsa:1/4 cup olive oil

1/4 cup chopped mint

1/4 cup chopped parsley

1/4 cup chopped shallots or green onions

1 teaspoon chopped garlic

2 tablespoons lime juice

1 teaspoon grated lime rind

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon paprika

Pinch sugar

1 roasted red pepper

Chicken:

2 tablespoons olive oil

8 chicken thighs, skin on, boned

Salt and freshly ground pepper

Method

Place all salsa ingredients in a food processor or mini chop and pulse until a chunky puree. Preheat oven to 450 F.

Heat oil in skillet over medium high heat. Season chicken with salt and pepper. Sear chicken skin side down for 3 minutes or until nicely browned, turn over and sear second side for 1 minute. Remove chicken to baking dish.

Toss chicken with salsa. Bake for 15 to 20 minutes depending on thickness of thighs or until juices run clear. Place chicken on serving dish and keep warm. Serves 4.

Israeli couscous with

spinach and garlic cream

Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.

Ingredients

2 cups Israeli couscous

4 cups baby spinach

1/2 cup whipping cream

2 cloves garlic, peeled and slivered

Salt and freshly ground pepper

Method

Bring a large pot of salted water to boil. Sprinkle in couscous. Boil for 5 minutes or until tender. Drain.

Place couscous in skillet and toss with spinach until spinach is limp. Add the slivered garlic and cream and bring to boil. Boil until cream thickens slightly. Season with salt and pepper. Stir in couscous and cook until couscous has absorbed some of the cream. Serves 4.

Blood orange AND

pistachio salad

Use regular oranges to make this simple, flavourful dessert if blood oranges are unavailable.

Ingredients

4 blood oranges, peeled, white pith removed

1 cup peeled pistachios

1/4 cup blood orange juice

2 tablespoons Cointreau

Method

Slice oranges into wedges, keeping a bowl underneath to retain the juice.

Place wedges in a bowl and toss with pistachios, orange juice and Cointreau. Marinate for at least 2 hours before serving.

Serves 4.

lwaverman@globeandmail.com