This is the recipe that was on our original 2018 packaging. The big differences are the optional ingredients; dried apricots, flaked almonds and green olives.
This is the recipe that was on our original 2018 packaging. The big differences are the optional ingredients: dried apricots, flaked almonds and green olives.
1 TBSP butter or extra virgin olive oil or ghee
1 large red onion, thinly sliced
4 cloves garlic, minced
1 package Masi Masa Moroccan Ras El Hanout Blend
1 14.5 oz can diced tomatoes
1½ lbs boneless skinless chicken thighs or breasts (or substitute with tofu and/or vegetables like carrots or sweet potatoes) cut into 1-2" pieces
1 15.5 oz can garbanzo beans, drained and rinsed
2 C chicken or vegetable stock or broth
1 large lemon, cut into 6 thick slices
¼ C dried apricots, roughly chopped (optional)
¼ small bunch fresh Italian parsley, roughly chopped—approx. ¼ cups
½ C pitted green olives, roughly chopped (optional)
2-4 C cooked couscous
¼ C flaked almonds, dry toasted (optional)
In large sauté pan or Dutch oven, melt butter or ghee or extra virgin olive oil over medium-low heat.
Add onion and garlic. Cook, stirring often until softened, about 5 minutes.
Add Masi Masa Ras El Hanout Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
Add tomatoes. Cook, stirring often until tomatoes are broken down, about 10 minutes.
Stir in chicken (or tofu), garbanzo beans, lemon slices, dried apricots (if using), and chicken or vegetable stock or broth. Bring to a boil.
Lower heat and simmer uncovered at a gentle bubble until chicken (or tofu) is cooked through, 20-25 minutes for chicken and 3-7 minutes for tofu.
Add two-thirds of chopped parsley and pitted green olives (if using), and stir until heated through, about 1 minute.
Serve over couscous, topped with remaining chopped parsley and flaked almonds.