This recipe is for those nights when you want to eat something satisfying and healthy, but have too much on your plate to put too much thought into a meal. Although it’s not a traditional African tagine recipe, it shares some of the elements of one and holds up great as leftovers for a few days. You can go totally meatless with this dish and add extra vegetables, but I’ve made it with ground turkey on one occasion and with ground pork on another and liked both these too. I recommend any of these options. Flavoring is the name of the game with this dish, so make sure your spice cabinet is well-stocked. I tend to eyeball with most spices, and I welcome you to do the same.
Ingredients (serves 2 people)
-1 lb. ground turkey or pork
-1 yellow onion, chopped
-4 cloves garlic, chopped
-1 tablespoon of each of the following spices: garlic powder, onion powder, ground turmeric, paprika, ground ginger, cinnamon, ground coriander, cayenne, salt, and ground pepper.
-1 can chickpeas, drained and rinsed
-1 cup uncooked jasmine rice or cous cous
-1 1/2 cups water or broth
-optional: raisins or golden raisins
1- Set oven to 400 degrees F. On the stovetop, heat a large, ovenproof skillet over medium-high heat. Once hot, add about 2 tablespoons oil to the pan. Next, add the onion, the fresh garlic, and meat to the skillet. Add all of the spices to the pan, mix in with the meat and onions, and cook until the meat is browned.
2- Add the uncooked rice, chickpeas, and water/broth to the skillet. Add a little more salt, mix together, then place in the oven covered for 40 minutes.
3- That’s it, food is ready! BE CAREFUL after removing the skillet from the oven. It’ll be HOT and I totally burned myself!
Enjoy your meal 🙂