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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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