Slow Cooker Chicken & Chickpea Tagine

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. It combines both sweet and spicy elements to make a really flavor-filled dish. This recipe takes a bit more prep time that my usual slow cooker recipes so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.   Ingredients: 1 1/2 tablespoons olive oil 8 (5-ounce) boneless chicken thighs, skinned 1 1/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 1/2 cups chopped onion 1/4 cup finely chopped fresh garlic 1 1/4 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 3/4 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/4 teaspoon ground red pepper 1 cup unsalted chicken stock 1 1/2 teaspoons honey 1 (3-inch) cinnamon stick … Continue reading

Baked Black Beans with Chorizo

You can never have too many party appetizers in your cooking arsenal. I wanted to try something a little different than the apps I’ve been posting recently. This dish is a layered dip with black beans, chorizo, tomatoes, and cheese and would be perfect for watching the game or any other party! Ingredients: 1 tablespoon olive oil 1 cup diced Spanish chorizo 1 1/2 cups chopped onion 1 jalapeño pepper, sliced 1/2 teaspoon salt 1/2 teaspoon ground cumin 5 garlic cloves, minced 3/4 cup fat-free, lower-sodium chicken broth 2 (15-ounce) cans black beans, rinsed and drained 1 cup chopped seeded tomato 1 cup (4 ounces) shredded Monterey Jack cheese 1/4 cup thinly sliced green onions

Chicken & Guacamole Tostadas

Working late really messes with my dinner making plans. When I get home later than expected, I can’t justify making a big meal, mainly because I’m already hungry and just want to eat as soon as possible. This recipe for Chicken and Guacamole Tostadas is perfect for nights like that, it uses shredded rotisserie chicken so that the recipe comes together in no time! You’ll still notice that the photos are, well, crummy. I was super hungry and had to eat ASAP; the tostadas looked so good! Ingredients: 1 ripe peeled avocado 1 cup plus 2 tablespoons finely chopped tomato, divided 3 tablespoons minced fresh onion, divided 1/4 teaspoon ground cumin the juice of 2 limes, divided 1/2 teaspoon salt, divided 1 tablespoon chopped fresh cilantro, plus more for garnish 1 tablespoon minced seeded jalapeño pepper 2 cups shredded skinless, boneless rotisserie chicken 1/4 teaspoon smoked paprika 6 (6-inch) corn tortillas

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