New Favorite dinner right here.
Currently I am extremely into flavors that my very average, no worse than average, family is so not into trying.
This means that I basically want to cook all the things: seafood, vegetables, spicy, sweet (while actually they do love spicy and sweet) and all of the rest of the stuff they just are not on board with…..
The last few days I have been cooking whatever the heck I want to… and it is awesome.
Most of the family is actually outside of Pittsburg, PA right now at Seven Springs Resort for another Burton Open or something like that. Which is actually kind of ironic since I am here with all the snow (an there is a TON) and they are there with not a whole lot of snow, high winds, some rain and now an ice storm.
Anyway, with no one to cook for I have a ton of food so please come over and get some. Oh but, do not come at night because I will probably be very freaked out and end up either hurting you or me. Do not know, it could go either way. I may be scrawny-ish, but I grew up with boys. Trust me, I learned the hard way how to hold my own.
I have also been getting a little more creative with things. It’s good. Well, at least I think so.
This one is honestly one of my favorites of the week.
For one, it is so easy and all you need is thirty minutes, one pot and some pantry staples.
It can go from a chicken dinner, to vegan dinner without compromising any texture or flavor.
The only reason I added chicken was because I had some on hand that needed to be used up, but you can totally leave the chicken out and swap it with more chickpeas and veggies.
- 1 pound skinless chicken (I used a mix of thighs and breasts), cut into bite size pieces (or swap in 2 more cup cooked chickpeas or your favorite veggies)
- 2 tablespoons olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 3/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper, or more to your liking
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 onion, thinly sliced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced or grated
- 1 red pepper, chopped
- 3 carrots, chopped
- 3 tablespoon tomato paste
- 1 chipotle chile in adobo, minced
- 2 cups chicken broth (or veggie broth)
- 2 cups cooked chickpeas (rinsed and drained if using canned)
- 1 lemon, zest + juice
- 1/4 cup fresh cilantro, plus more for serving
- 3-4 cups cooked couscous
- 1/4 cup chopped pistachios
- 6 medjool dates, sliced (optional)
- 2-4 ounces goat cheese, crumbled
In a small bowl toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper.
Heat a large high sided skillet over medium-high heat. Add some olive oil to coat the bottom of the skillet and once hot add the chicken and half of the seasoning mixture to the skillet. Brown the chicken all over until cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.
To the same skillet add a little more olive oil to pan and swirl to coat. Add the onion, ginger, garlic, red pepper and carrots to the skillet, sauté 4-6 minutes. Add the remaining spice mixture and sauté another 30 seconds, stirring constantly. Add the chicken back to the skillet. Stir in the tomato paste, chipotle chile, chicken broth, and chickpeas. Bring to a boil and reduce the heat, and simmer 5-10 minutes or until the mixture thickens. Remove from heat. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.
To serve, divide the couscous among bowls or plates and sprinkle the couscous with the chopped pistachios and dates (if using). Top each plate of couscous with the chickpea mixture. Sprinkle on the crumbled goat cheese and garnish with chopped pistachios and cilantro. EAT.
Perfection in a bowl. Obviously.
If you make this recipe, be sure to tag your photo #halfbakedharvest.