New Flavors to Savor

Moroccan Chicken Tagine

Servings: 4 | Prep: 10 min. | Cook: 1 hr. | Total: 1 hr. 10 min.

Ingredients: 1 Tbsp. olive oil | 4-6 chicken thighs, bone-in | ½ red onion, chopped | 2 cloves garlic, minced | 4 carrots, peeled, sliced | 1-2 preserved lemons, deseeded, sliced | 1 tsp. ground ginger | 1 tsp. ground turmeric | 1 tsp. smoked paprika | ¼ tsp. ground cinnamon | ¼ tsp. cayenne pepper | 4 cups chicken stock | 1 cup pitted green olives | ½ cup chopped fresh cilantro | ½ cup chopped fresh parsley | 1 Tbsp. honey | Salt and pepper to taste

Directions: Heat the olive oil in a large tagine or Dutch oven over medium heat. Brown the chicken, skin side down, until golden, set aside. Add the onion and cook until softened about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, paprika, and cayenne pepper and cook for 1 minute more. Stir in the olives, preserved lemons, carrots, cilantro, parsley, and honey. Add chicken stock. Bring to a simmer and cook for 5 minutes. Place the chicken into the tagine and arrange it in a single layer. Cover the tagine and simmer for 1 hour or until the chicken is cooked through. Serve the chicken tagine with couscous or rice. Garnish the chicken tagine with chopped fresh cilantro and parsley.

Tips & Tricks: If you don’t have a tagine, you can use a Dutch oven or a cast iron pan. Use aluminum foil to cover but also vent so that liquid reduces as chicken cooks.

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Jollof Rice

Servings: 12 | Prep: 10 min. | Cook: 45 min. Total: 55 min.

Ingredients: 2 cups long-grain white rice | ¼ cup coconut oil | 3 Roma tomatoes, chopped | 4 red bell pepper, chopped | 2 habanero peppers, stem removed | 2 cloves garlic, minced | 1 red onion, ½ chopped, ½ sliced | 1 Tbsp. Caribbean curry powder | 1 tsp. thyme | 2 bay leaves | ¹/8 tsp. nutmeg | 1 (14-oz.) can tomato paste | 4 cups chicken or vegetable broth | Salt and white pepper to taste

Directions: Rinse the rice in a fine-mesh strainer until the water runs clear. Combine tomatoes, peppers, and garlic in a food processor until liquified. Pour mixture into a pot. Reduce sauce by about half. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes. Add the curry powder, thyme, bay leaves, and nutmeg. Cook for 1 minute more, until fragrant. Add the tomato paste, pepper sauce, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in the rice and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the rice is cooked through and the liquid has been absorbed. Taste and season with salt & pepper to taste.

Tips & Tricks: You can add other vegetables, such as carrots, bell peppers, or green beans. If you like your jollof rice spicy, you can use scotch bonnet peppers.

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Arepas (open face) with Avocado & Tomato

Servings: 8 | Prep: 15 min. | Cook: 15 min. Total: 30 min.

Ingredients: 2 cups pre-cooked cornmeal (masarepa) | 1 tsp. salt | 2 cups hot water | 4 Tbsp. butter | ½ ripe avocado, mashed | ½ tomato, diced | ½ lime, juice squeezed | ¼ cup chopped cilantro | Salt and pepper to taste.

Directions: Whisk together the cornmeal and salt. Slowly add the hot water, whisking constantly until a smooth dough forms. Mixture should be moist but not stick to hands. Cover the bowl with plastic wrap and let the dough rest for 10 minutes. Divide the dough into 8 equal pieces. Roll each piece of dough into a ball and then press down into a circle about 4 inches in diameter. Heat a large skillet over medium heat. Add 2 tbsp butter, then add the arepas to the skillet and cook for 2-3 minutes per side or until golden brown. Work in 2 batches, adding the rest of butter. Mash the avocado in a separate bowl. Add lime juice, cilantro, salt, and pepper. Stir to combine. To serve, split open the arepas and top them with the avocado mixture and diced tomatoes.

Tips & Tricks: You should be able to find masarepa in a local Latin grocery or online. If necessary to substitute, use instant polenta (not cornmeal). Arepa can be filled with many different toppings and can be stuffed by only cutting ¾ way through each arepa after cooking.

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