Moroccan Ras El Hanout “Tagine” (2018 Package Recipe)

August 07, 2020 0 Comments

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
• 1 14.5 oz can diced tomatoes
• 1 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

1. 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.
2. Add Masi Masa Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
3. Add tomatoes. Cook, stirring often until tomatoes are broken down, about 10 minutes.
4. Stir in chicken (or tofu or garbanzo beans). Bring to a boil.
5. Lower heat and simmer uncovered at a gentle bubble until chicken (or tofu or garbanzo beans) is cooked through, 3-7 minutes.
6. Add yogurt and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
7. Serve over basmati rice topped with remaining chopped cilantro.

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