Originally "North African Lamb Stew" by Fitmencook.com, but I subbed chicken.
I used the non-stick pan, but try the silver one next time cuz harder to "sear" chicken on the nonstick.
Ingredients:
-chicken tenders (used 2 lb)
-garlic, minced
-jalapenos, 1 minced
-1/2 cup onion (used a whole yellow onion)
-1/2 cup dried apricots (used golden raisins) - could use MORE
-1 can tomato paste (6 oz)
-1 can chickpeas
-1.8 cups (est) low sodium chicken stock (used broth)
-2-3 cinnamon sticks
-1 large head cauliflower
-salt and pepper
Spices (weird amounts because changed serving size from 5 to 6)
-2.4 tsp ground cumin
-2.4 tsp smoked paprika
-2.4 tsp turmeric (would use less maybe 2 tsp)
-0.6 tsp ground coriander
-1.2 tsp allspice
-0.6 tsp cayenne
Directions:
1. Bake cauliflower in oven 400 deg for about 15-20 min. Seasoned with salt, pepper, smoked paprika.
2. Cook olive oil, garlic, onions, and jalapenos for 3 min on medium heat until onions turn brown and translucent. Sprinkle salt to bring out sweetness
3. Increase heat to medium high and add chicken pieces. Cooke 1-2 min to sear.
4. Sprinkle seasoning
5. Reduce heat to low-medium and add raisins, tomato paste, and chickpeas. Stir for about 1 min.
6. Add in chicken stock to deglaze pan
7. Add cinnamon sticks
8. Cover and cook for 15 min on light simmer
9. Combine with cauliflower
Notes:
-Also served with avocado slices and cilantro
-Raisin bites were surprising - not enough - would add more, but don't want to overpower - try 3/4 cup next time
-Also use the silver pan to try and cook next time
-Use less turmeric - thought it was a bit overpowering
-Eric liked it
*African
