Type what you have

Ingredients

• ✓ cilantro
• water
• sugar
• active dry yeast
• butter
• garlic
• bread flour
• yogurt
• salt

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ cilantro
• cherry tomato
• onion
• green onion
• green chile pepper
• salt
• lemon juice

Instructions

1. 1 Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
2. 2 Mix white onion, green onion, cilantro, and chile peppers in a medium bowl; add hot cooked tomatoes and mix well. Season with salt, pepper and lemon juice to taste.

By Valeriekooka

Ingredients

• ✓ cilantro
• bird's eye chile
• garlic
• coriander
• cumin
• salt
• mint
• olive oil

Instructions

1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Ingredients

• ✓ cilantro
• bird's eye chile pepper
• garlic
• vegetable oil
• white vinegar
• lime
• salt
• black pepper
• chicken breast
• chicken leg quarter

Instructions

1. 1 Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
2. 2 Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
3. 3 Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
4. 4 Preheat an outdoor grill to medium heat and lightly oil the grate.
5. 5 Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.

By Buckwheat Queen

Ingredients

• ✓ cilantro
• red onion
• salt
• tomato
• cucumber
• jalapeno pepper
• avocado
• lime
• salt
• black pepper

Instructions

1. 1 Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
2. 2 Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

By lutzflcat

Ingredients

• ✓ cilantro
• harissa powder
• chickpea
• olive oil
• tahini
• lemon juice
• garlic
• kalamata olive
• harissa powder

Instructions

1. 1 Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
2. 2 Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
3. 3 Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ cilantro
• chicken breast
• berbere spice blend
• salt
• butter
• coconut milk
• chicken broth
• lime
• tomato paste
• berbere spice blend
• salt

Instructions

1. 1 Season both sides of chicken breast with 1 tablespoon berbere spice and 1 teaspoon kosher salt.
2. 2 Melt butter in a skillet over medium-high heat until it just starts to turn brown. Add chicken breast to the skillet and cook 2 to 3 minutes per side; transfer to a warm dish.
3. 3 Pour coconut milk, chicken broth, lime juice, and tomato paste into the skillet; bring to a simmer while scraping browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 teaspoon berbere spice and pinch of salt.
4. 4 Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
5. 5 Sprinkle chicken with chopped cilantro; drizzle with sauce.

By John Mitzewich

Ingredients

• ✓ cilantro
• vegetable oil
• onion
• carrot
• celery
• peanut
• black sesame seed
• bay leaf
• salt
• attieke
• water

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, carrot, and celery; cook until fragrant, 3 to 4 minutes. Stir in peanuts, sesame seeds, bay leaf, and salt, stirring often until vegetables are tender and seeds and peanuts have toasted; add attieke, stirring constantly. Pour water over entire skillet, distributing evenly.
2. 2 Cover skillet; reduce heat to medium. Steam attieke until it is moist and heated all the way through, about 5 minutes.
3. 3 Uncover skillet; fold attieke with a spatula. Top with cilantro.

By Buckwheat Queen

Ingredients

• ✓ cilantro
• black-eyed pea
• onion
• tomato sauce
• olive oil
• garlic
• salt
• cumin
• paprika
• ginger
• cayenne pepper
• water

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
2. 2 Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a large stockpot; pour water over pea mixture. Bring to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 hour 30 minutes.

By TGural

Ingredients

• ✓ cilantro
• vegetable oil
• onion
• garlic
• ras el hanout spice blend
• harissa paste
• salt
• fire-roasted diced tomato
• chickpea
• vegetable broth
• white basmati rice
• egg
• za'atar

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
2. 2 Serve stew over rice. Top with an egg and sprinkle with za'atar.

By dinehaus

Ingredients

• ✓ cilantro
• olive oil
• scallion
• garlic
• cumin
• tomato
• cayenne pepper
• sea salt
• black pepper
• honey
• egg

Instructions

1. 1 Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
2. 2 Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
3. 3 Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

By Healthination

Ingredients

• ✓ cilantro
• olive oil
• onion
• carrot
• parsnip
• vegetable stock
• pumpkin puree
• lemon juice
• salt
• black pepper
• olive oil
• parsley
• garlic
• paprika

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot. Add onion; cook until soft and translucent, about 5 minutes. Stir in carrots and parsnips; cover and cook until vegetables softened slightly, about 5 minutes.
2. 2 Add stock and pumpkin purée; bring to a simmer and reduce heat to low. Cover; simmer until vegetables are tender, about 40 minutes. Stir in lemon juice, cilantro, salt, and black pepper. Cool, about 30 minutes.
3. 3 Fill a blender halfway with soup; remove lid's center plug. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend until smooth. Alternatively, use an immersion blender. Thin with additional stock if soup is too thick. Return puréed soup to the pot; heat on medium-low until hot, about 15 minutes.
4. 4 Meanwhile, heat 2 teaspoons olive oil in a small skillet over low heat. Add parsley and garlic; cook until garlic is fragrant, 1 to 2 minutes. Stir in paprika. Top soup servings with garlic-parsley mixture.

By Laura Roberts

Ingredients

• ✓ cilantro
• chicken thigh
• chicken drumstick
• ginger
• garlic
• spiced clarified butter
• red onion
• tomato sauce
• berbere
• kosher salt
• paprika
• cayenne pepper
• cardamom
• nutmeg
• injera

Instructions

1. 1 Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
2. 2 Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
4. 4 Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
5. 5 Sprinkle with cilantro and serve with injera.

By Raghavan Iyer

Ingredients

• ✓ cilantro
• garlic
• paprika
• ginger
• turmeric
• saffron
• chicken breast
• preserved lemon
• olive oil
• butter
• red onion
• cinnamon stick
• olive
• chicken broth
• parsley

Instructions

1. 1 Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
2. 2 Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
4. 4 Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ cilantro
• olive oil
• onion
• chicken
• turmeric
• cumin
• coriander
• salt
• cinnamon stick
• bay leaf
• ginger root
• water
• butter
• pear
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat 2 tablespoon olive oil in a skillet over medium heat. Add onions; cook and stir until softened and browned, 8 to 10 minutes. Transfer onions into a tagine pot. Layer chicken pieces on top of onions.
3. 3 Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine pot with a lid.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
6. 6 Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

By Natasha Titanov

Ingredients

• ✓ cilantro
• beef stock
• lentil
• olive oil
• onion
• cinnamon stick
• ginger root
• turmeric
• cumin
• black pepper
• chickpea
• red kidney bean
• tomato
• quinoa
• flat-leaf parsley
• lemon

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Ingredients

• ✓ cilantro
• olive oil
• onion
• garlic
• turmeric
• cumin
• cinnamon
• cayenne pepper
• black pepper
• agave nectar
• water
• carrot
• salt
• chickpea
• lemon

Instructions

1. 1 Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
2. 2 Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
3. 3 Serve tagine with lemon wedges and cilantro.

By Heather

Ingredients

• ✓ cilantro
• olive oil
• tomato
• celery
• green bell pepper
• yellow bell pepper
• red bell pepper
• red potato
• olive oil
• red wine vinegar
• lemon
• parsley
• cayenne pepper
• cumin
• paprika
• salt
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
3. 3 In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
4. 4 Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

By NIBLETS

Ingredients

• ✓ cilantro
• black pepper
• salt
• cherry tomato
• cornstarch
• flour
• water
• saffron
• harissa
• ginger
• turmeric
• paprika
• mint
• parsley
• chickpea
• tomato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
2. 2 Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

By chouchou65

Ingredients

• ✓ cilantro
• lemon
• egg
• vermicelli pasta
• chickpea
• green lentil
• water
• tomato
• cayenne pepper
• ginger
• cinnamon
• turmeric
• black pepper
• margarine
• celery
• red onion
• onion
• lamb meat

Instructions

1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Ingredients

• ✓ cilantro
• egg
• olive oil
• black pepper
• salt
• oil-cured black olive
• carrot
• lemon zest
• lemon
• green chile pepper
• green bell pepper
• red onion
• roma tomato
• garlic
• lentil
• salt
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Ingredients

• ✓ cilantro
• chickpea
• kale
• water
• raisin
• tomato sauce
• tomato
• potato
• salt
• curry powder
• cayenne pepper
• garam masala
• coriander
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Stir in cumin, coriander, garam masala, cayenne pepper, curry powder, and salt; cook until fragrant, about 1 minute. Add potatoes, diced tomatoes, tomato sauce, and raisins; add enough water to cover mixture. Bring to a simmer; cook until potatoes are soft, 10 to 15 minutes.
2. 2 Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.

By Mari

Ingredients

• ✓ cilantro
• peanut butter
• cayenne pepper
• peanut
• salt
• water
• carrot
• sweet potato
• tomato
• clove
• cinnamon
• coriander
• cumin
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. 2 Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. 3 Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

By GregMcE

Ingredients

• ✓ cilantro
• potato
• tomato
• tomato paste
• carrot
• zucchini
• water
• chickpea
• celery
• mint
• vegetable oil
• salt
• cinnamon
• paprika
• black pepper
• onion
• lamb meat
• freekeh

Instructions

1. 1 Place freekeh in a small bowl and cover with cold water. Set aside.
2. 2 Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
3. 3 Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
4. 4 Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
5. 5 Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

By salima1962

Ingredients

• ✓ cilantro
• pine nut
• honey
• orange peel
• apricot
• chicken stock
• cinnamon stick
• ginger root
• garlic
• onion
• olive oil
• kosher salt
• turmeric
• cardamom
• cayenne pepper
• paprika
• cumin
• coriander
• leg of lamb

Instructions

1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Ingredients

• ✓ cilantro
• peanut
• collard green
• water
• peanut butter
• tomato
• ginger root
• garlic
• water
• red bell pepper
• onion
• sweet potato
• clove
• red chile flake
• cayenne pepper
• cinnamon
• salt
• cumin

Instructions

1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
3. 3 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
4. 4 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

By Dea

Ingredients

• ✓ cilantro
• almond
• paprika
• parmesan cheese
• orange zest
• couscous
• tomato
• chickpea
• salt
• cardamom
• paprika
• vegetable broth
• portabella mushroom
• yellow bell pepper
• red bell pepper
• carrot
• yellow squash
• zucchini
• red onion
• olive oil

Instructions

1. 1 Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. 2 Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. 3 Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

By girlandagun

Ingredients

• ✓ cilantro
• almond
• honey
• chicken broth
• garlic
• onion
• olive oil
• chicken thigh
• raisin
• apricot
• black pepper
• salt
• mint
• ginger
• coriander
• turmeric
• cumin
• cinnamon

Instructions

1. 1 To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
2. 2 To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
3. 3 Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
4. 4 Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
5. 5 Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
6. 6 Serve chicken garnished with cilantro and almonds.

By Chef Kelly

Ingredients

• ✓ cilantro
• shrimp
• bay leaf
• black pepper
• cayenne pepper
• lemon juice
• turmeric
• paprika
• sazon seasoning with saffron
• seasoned salt
• cumin
• parsley
• tomato
• ginger paste
• garlic
• kalamata olive
• red bell pepper
• russet potato
• sweet onion
• carrot
• olive oil

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
2. 2 Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

By SunnyDaysNora

Ingredients

• ✓ cilantro
• bamboo skewer
• red onion
• green bell pepper
• salt
• lemon zest
• garlic
• mint leaves
• lemon juice
• whole-milk greek yogurt
• chicken breast
• cayenne pepper
• cinnamon
• coriander
• cumin
• paprika
• garlic
• salt
• honey
• lemon juice
• mint
• olive oil

Instructions

1. 1 Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
2. 2 Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
3. 3 Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
4. 4 Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

By VikingCook