On our Sunday drives home from the cabin on the Key Peninsula, we like to talk about what we want to eat for the week ahead and do a little menu planning for Sunday afternoon shopping. Whether subliminal or blatant, the weather on the drive plays a part in our food moods. We decided to make this lunch while driving home in grey rain showers. The bright colors, warmly layered flavors, and lightly sweet and middle eastern tasting tones bring sunshine even on a dreary day. We made a big crockpot full, some whole wheat cous cous to go on the side, and brought this for the week’s lunches.
Chop two large onions and 3 or 4 garlic cloves. Saute in olive oil, over medium heat, in a very large frying pan for five minutes.
Gather up a tablespoon of flour, 3 tbsp honey, and 2 tablespoons of tomato paste.
Add a cup of stock to the frying pan, then gradually stir in the tablespoon of flour, mixing well so it’s not lumpy. Stir in the three tablespoons of honey and two tablespoons of tomato paste.
Add either 4 tsps of ras el hanout spice mix, or add 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp cayenne pepper. This is what makes the dish fantastically delicious PLUS so brightly colorful.
Stir the mix into the frying pan, along with 28 ounces of canned chopped tomatoes, 1 1/2 pounds of chopped chicken breast, and 28 ounces of canned chick peas. Mix well and stir in the six ounces (or more!) of dried apricots.
Add everything into the crock pot and turn it up to high for 3 or 4 hours.
Cook up some whole wheat cous cous as a bed for the tagine, and enjoy a week of warm, bright lunches.
- 1 1/2 lbs boneless skinless chicken breasts
- 1 T flour
- 2 large onions, chopped
- 3-4 garlic cloves, finely chopped
- olive oil
- 1 inch fresh ginger, finely chopped
- 6 ounces dried apricots (we used more, because they were so good)
- 2 T tomato paste
- 28 ounces canned, chopped tomatoes
- 28 ounces canned chickpeas
- 3 T honey
- 1/2 pint chicken or vegetable stock
- 1 pinch saffron (or 1 tsp turmeric)
- 4 tsp ras el hanout spice mix (or, we used 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground cumin)
- 1 tsp cayenne pepper (optional)
- salt and pepper
- chopped fresh cilantro to serve on top
- cous cous (to make and serve on the side)
- Sunday’s dinner: Easy Moroccan Butternut Squash Tagine (sprucemouse.wordpress.com)