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.
In our Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend—we take the boldness and flavor up a level with zesty red onions, crispy jalapenos, some snappy fresh red peppers, all topped with a mouth-watering garlic sauce calledToum.
This soup is as hearty and delicious as it is easy to make. We had it as a main dish with some crackers, cheese and a green salad. Yummy and perfect for the cooler fall (and colder winter!) weather.