Moroccan Chicken Stew (with vegan options)

Summary
Use dark-meat chicken here (or tofu/tempeh for vegan version), and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. (Do, however, use a vanilla bean, not vanilla extract if you can). Serve with couscous or quinoa. (I actually recently found brown rice cous-cous that was decent and it can be used with rice).
Ingredients   (I  DOUBLE all the spices)

Ingredients

• 2 tablespoons coconut oil or olive oil 

• 2 tablespoons butter (or ghee)

• 1 large onion, peeled and thinly sliced  (I used 2 small red onions)

• 2 cloves garlic, minced

• pinch Salt

• Pinch nutmeg

• 1/2 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground black pepper

• Pinch cayenne

• 1 1/2 to 2 cups chopped tomatoes (organic canned are fine; drain excess liquid, I have used I 28oz can fire roasted tomatoes)

• 4 cups chickpeas (organic canned are fine; drain and rinse first)

• 1/2 cup raisins or chopped pitted dates (can also use currents and/or dried apricots or prunes!)

• 1/2 vanilla bean

• 8 chicken thighs, or 4 leg-thigh pieces, cut in two   (I used 12 organic chicken thighs.)

• Chopped cilantro or parsley leaves

• Add fresh spinach close to the end of cooking as much as you like (doing this makes the dish even more complete and hearty)

Instructions

1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If the mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.

2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.

Spice-Rubbed and Roasted Turkey

Yields

12 Servings

Ingredients

• 1 whole fresh turkey (20-24 pounds)

• 2 navel oranges, halved

• Lemon

• Coarse Salt

• 1/4 cup plus 2 tablespoons ground Aleppo pepper or paprika, plus more if desired

• 4 ounces (1 stick) unsalted butter, melted

• 1 cup dry white wine

• Persimmons, for garnish (optional)

• Fresh Sage, for garnish (optional)

• 1/4 teaspoon cumin and 1/2 teaspoon cayenne for a little "kick" if desired

Instructions

1. Chop the hazelnuts and spread on a cookie sheet.  Preheat over to 375 degrees.  Rinse inside and outside of turkey; pat dry with paper towels.

Transfer to a large roasting pan.  Let stand at room temperature for 1 hour.  Tuck wings under turkey.  Tie legs together with kitchen twine.  Squeeze 1 orange and lemon over turkey.  Season outside of turkey generously with salt and sprinkle with pepper.  Gently rub seasonings into turkey.

2. Heat juice of remaining orange, lemon, the butter, and wine in a small saucepan over medium heat until the butter melts.  Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours.  (Halfway through, rotate pan and cover with foil)

3. Let turkey stand for 30 minutes.  Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy.  Carve turkey.  Garnish with persimmons and safe if desired.

Spicy Leek Meatballs

Prep Time

15 minutes

Prep Notes

n/a

Cooking Time

15 minutes

Yields

4 servings

Ingredients

• 1 pound lean ground turkey or ground beef

• 1 1/2 cups minced leeks (white and light green part only, about one bunch)

• 2 fresh chili peppers, minced

• 1 tbsp fresh ginger, minced

• 2 tbsps almond flour

• 2 tbsps sesame oil

• Sea salt and black pepper to taste

Directions

1. Place all the ingredients in a large mixing bowl.

2. Knead well by hand until the ingredients are thoroughly combined.

3. Divide the mixture into 10 to 12 equal portions, about 1/4 cup each. Roll each portion into a ball.

4. Heat the cooking oil in a large nonstick pan over medium-high heat.

5. Add meatballs and pan-fry, covered, turning occasionally until browned on all sides and cooked through, about 10 minutes.

6. Drain on paper towel.

7. Serve warm.

Notes

Easy Pork Chops

Prep Time

5 minutes

Prep Notes

Cooking Time

15 minutes

Yields

2 servings

Ingredients

• 1 tbsp ghee or butter

• 2 pork chops

• 1 apple peeled, cored and sliced

• 2/3 cup apple juice or cider

• Fresh ground pepper

• 2 tbsps plain yogurt

Directions

1. Heat half the ghee in a frying pan over medium-high heat.

2. Add the apple slices and lightly sauté.

3. Add pork chops, placing the apple slices around the edges.

4. Cook the pork for about 1-2 minutes on each side until brown.

5. Pour in apple juice, add fresh ground pepper to taste, and lower the heat.

6. Cover and simmer until cooked, about 10 minutes.

7. Stir in yogurt and bring back to simmer.

8. Serve with apples, rice, and/or vegetables and use additional sauce for flavor.

Cilantro Mango Chicken

Prep Time

10 minutes

Prep Notes

Cooking Time

30 minutes

Yields

4 servings

Ingredients

• 2 whole skinless, boneless chicken breasts, butterflied

• 8 oz plain yogurt

• 11/4 cup cilantro, finely chopped

• 1/2 cup fresh lime, juiced

• Dash of cayenne pepper

• 1 clove fresh garlic, minced

• 1 large ripe mango, peeled, finely diced

Directions

1. Preheat oven to 375° F.

2. To butterfly the chicken breast, place them flat on a cutting board with your hand on top. Using a sharp knife, slice most of the way into the thicker side of the breast and slice along until you reach the thinner side. Be careful not to cut through the entire breast; just cut enough to be able to open the breast like a book.

3. Combine 1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper, and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.

4. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice, and 1 cup cilantro in blender.

5. Bake chicken in a glass baking dish for 25-30 minutes.

6. Place chicken on serving plates, pour on sauce, and sprinkle with mango and extra sauce on side.

7. Garnish with more cilantro and lime and season to taste.

Notes

Great paired with a roasted winter squash!