TAGINE
-4 Quarter Chicken Legs OR Just Legs OR Lamb
– AS NEEDED KOSHER SALT & FRESH CRACKED BLACK PEPPER
-3 Tablespoons Olive Oil
-1 Large Yellow Onion(Medium Slices)
-2 Tablespoons Ground Coriander
-1 Teaspoon Fresh Cracked Black Pepper
-2 Tablespoons Ground Tumeric
-2 Tablespoons Ground Ginger
-6 Oz Green Olives(pitted)
-1 1/2 Cups Water
-3 Tablespoons Chicken Bouillon
-1 Preseved Lemon Strips(RECIPE BELOW)
-1 Tablespoon Fresh Parsley(fine chop for garnish)
-2 Tablespoons Cilantro(fine chop for garnish)
* SEASONING PROTEIN WITH SALT & PEPPER
* ADD OLIVE & BROWN PROTEIN MEDIUM HEAT 15 MINUTES EACH SIDE
* TAKE OUT PROTEIN & ADD ONION & SWEAT 5 MINUTES
* ADD GINGER & LEMON SLICES & SPICES LET SWEAT TILL TRANSLUCENT
– ADD CHICKEN BOUILLON WITH WATER
PRESERVED LEMONS
-1 Cup Water
-2 Tablespoons Kosher Salt
-1 Lemon Quartered
* BTB THEN BTS & SIMMER 30 MINUTES
* CUT OUT FLESH & THINLY SLICE RIND
COUSCOUS
-1 5.8 Oz Box Of Store Bought Couscous
* FOLLOW DIRECTIONS ON BACK OF BOX
AKARA
-1 Cup DRY ONLY(NOT CANNED) Black Eyed Peas
– As Needed HOT Water
-2 Oz Yellow Onion(fine brunoise cut)
-1 Oz Red Bell Pepper(fine brunoise cut)
-1 Teaspoon Ginger(grated)
– As Needed Kosher Salt
– As Needed Veggie Oil For Frying
* COVER PEAS IN HOT WATER FOR 1 HOUR
* DRAIN WATER & BLEND OR FOOD PROCESSOR
* BLEND TILL SMOOTH & PASTE LIKE
* ADD ONIONS, PEPPERS & GINGER & MIX
* PUT MIX IN STRAINER UNDER BOWL TO REMOVE ANY EXCESS WATER
* PUT IN FRIDGE FOR 1 HOUR
* USE MEDIUM ICE CREAM SCOOPER & FRY IN 350 DEGREE OIL
OBE ATA
-2 Red Bell Peppers(large dice)
-5 Cloves Garlic(smashed)
-2 Roman Tomatoes(quartered & seeded)
-3 Jalapeños(chop)
-1 Medium Red Onion(large dice)
-1 Tablespoon Veggie Oil
-1 Cup Water
-3 Tablespoons Chicken Bouillon
-1/4 Teaspoon Curry Powder
– As Needed Kosher Salt & Fresh Cracked Black Pepper To Taste
* IN BOWL ADD PEPPERS & OLIVE OIL & KOSHER SALT
* PUT ON PARCHMENT LINED BAKING SHEET PAN
* IN SAME BOWL ADD THE REST OF VEGGIE & OLIVE OIL & KOSHER SALT
*PUT ON PARCHMENT LINED BAKING SHEET PAN
* PUT IN PREHEATED 400 DEGREES OVEN & ROAST ALL VEGGIES 30 MINUES & PEPPERS 45 MINUTES
* BLEND ALL VEGGIES WITH 1/2 CHICKEN BOUILLON & WATER
* ADD BLENDED VEGGIE TO PAN WITH REST OF CHICKEN BOUILLON & WATER & SEASON & VEGGIE OIL
* LET SIMMER 1 HOUR
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