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.
Shopping List & Prep (serves 4)
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 large red onion, thinly sliced
¼ small bunch fresh Italian parsley, roughly chopped—approx. ¼ cups
4 cloves garlic, minced
1 large lemon, cut into 6 thick slices
15.5 oz can garbanzo beans, drained and rinsed
2 cups chicken or vegetable stock or broth
1 TBSP butter or extra virgin olive oil
½ cup pitted green olives, roughly chopped (optional)
¼ cup dried apricots, roughly chopped (optional)
¼ cup flaked almonds, dry toasted (optional)
2-4 cups cooked couscous
Directions
In large sauté pan or Dutch oven, melt butter or ghee over medium-low heat. Add onion and garlic. Cook, stirring often until softened, about 5 minutes.
Add Masi Masa 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 or garbanzo beans). Bring to a boil.
Lower heat and simmer uncovered at a gentle bubble until chicken (or tofu or garbanzo beans) is cooked through, 3-7 minutes.
Add yogurt and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
Serve over basmati rice topped with remaining chopped cilantro.
This month, we came up with a recipe for a warming vegan tagine. Because we don’t have a tagine, a charcoal fire, or the time (!), we made our tagine in our Staub cocette which has self-basting drip function on the lid.
This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. The green tahini sauce creates a bright contrast to the roasted goodness of the cauliflower.
