Type what you have

Ingredients

• ✓ carrot
• olive oil
• lemon juice
• sugar
• cumin
• cinnamon
• garlic powder
• cayenne pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
3. 3 Roast in the preheated oven, turning often, 20 to 30 minutes.

By kelljob

Ingredients

• ✓ carrot
• chickpea
• raisin
• olive oil
• lemon juice
• cumin
• chili powder
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

Ingredients

• ✓ carrot
• vegetable oil
• onion
• garlic
• turmeric
• salt
• black pepper
• cabbage
• water

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ carrot
• olive oil
• onion
• cabbage
• salt
• black pepper
• cumin
• turmeric
• potato

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
2. 2 Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.

By stamarex

Ingredients

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

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

• ✓ carrot
• water
• olive oil
• salt
• black pepper
• cinnamon
• cumin
• garlic
• thyme
• bay leaf
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
2. 2 Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
3. 3 Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

By Amy

Ingredients

• ✓ carrot
• moroccan spice rub
• chicken tender
• olive oil
• butter
• red onion
• garlic
• couscous
• chicken broth
• chickpea
• almond

Instructions

1. 1 Coat chicken with 1 tablespoon olive oil and Moroccan seasoning in a shallow dish.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and butter once the pot is hot. Cook chicken until browned, 3 to 5 minutes per side. Remove chicken and keep warm. Add onion, carrot, and garlic and cook until softened, about 5 minutes. Add pearl couscous, broth, and chickpeas; stir to combine. Cancel Saute function. Add chicken back to the pot.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken with almonds sprinkled on top.

By thedailygourmet

Ingredients

• ✓ carrot
• oil
• onion
• green bell pepper
• tomato
• green chile
• water
• vegetable bouillon
• curry powder
• chili powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Ingredients

• ✓ carrot
• olive oil
• onion
• vegetable stock
• peanut butter
• tomato
• red pepper flakes
• cabbage
• sweet potato
• turnip
• okra
• chicken

Instructions

1. 1 Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
2. 2 Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

By mary

Ingredients

• ✓ carrot
• grapeseed oil
• yellow onion
• red bell pepper
• green bell pepper
• garlic
• harissa paste
• fire-roasted diced tomato
• tomato paste
• shrimp stock
• chickpea
• shrimp
• salt

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

By CookingWithShelia

Ingredients

• ✓ carrot
• olive oil
• onion
• turmeric
• cumin
• salt
• black pepper
• ginger
• cabbage
• garlic
• yellow potato
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.
2. 2 Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.

By Twin Cities

Ingredients

• ✓ carrot
• all-purpose flour
• chipotle chili powder
• garlic powder
• cinnamon
• coriander
• salt
• black pepper
• turkey breast
• olive oil
• acorn squash
• red onion
• garlic

Instructions

1. 1 Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
2. 2 Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
3. 3 Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
4. 4 Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
5. 5 Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

By Christine

Ingredients

• ✓ carrot
• seafood seasoning
• yellow african pepper
• tomato paste
• golden pompano fish
• palm oil
• yellow onion
• red bell pepper
• green bell pepper
• sweet potato
• garlic
• fire-roasted diced tomato
• seafood stock
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix seafood seasoning and ground yellow pepper together in a small bowl. Place tomato paste in another bowl and mix in 1/2 of the seasoning mixture; set aside.
3. 3 Clean fish and pat dry. Season both sides with the remaining seasoning mixture. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes.
5. 5 Meanwhile, heat oil in a Dutch oven. Add onion, carrots, bell peppers, sweet potato, and garlic. Stir well and cook until vegetables begin to soften 3 to 5 minutes. Stir in the reserved tomato paste mixture until well combined.
6. 6 Add diced tomatoes and juice; stir well. Stir in seafood stock. Lower heat, cover with a lid, and simmer until sweet potatoes are soft, but not mushy, 5 to 8 minutes.
7. 7 Add fish to the pot. Put the lid back on and simmer for 5 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Ingredients

• ✓ carrot
• olive oil
• onion
• parsnip
• vegetable stock
• pumpkin puree
• lemon juice
• cilantro
• 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

• ✓ carrot
• butter
• onion
• couscous
• water
• zucchini
• potato
• green bean
• tomato puree
• coriander
• red chile powder
• cumin
• salt
• milk

Instructions

1. 1 Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
2. 2 Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

By layal

Ingredients

• ✓ carrot
• chicken breast
• sweet potato
• chickpea
• onion
• garlic
• parsley
• salt
• cumin
• turmeric
• black pepper
• cinnamon
• tomato

Instructions

1. 1 Place chicken, sweet potatoes, garbanzo beans, carrots, onion, and garlic into a slow cooker.
2. 2 Mix parsley, salt, cumin, turmeric, cinnamon, and pepper together in a small bowl. Sprinkle over chicken and vegetables, then pour in tomatoes and stir to combine.
3. 3 Cover and cook on High until sweet potatoes are tender and sauce has thickened, 4 to 5 hours.

By KCOOPER78

Ingredients

• ✓ carrot
• olive oil
• chicken breast
• onion
• garlic
• butternut squash
• chickpea
• tomato
• vegetable broth
• sugar
• lemon juice
• salt
• coriander
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.
2. 2 Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.

By JRLJACKSON

Ingredients

• ✓ carrot
• paprika
• cumin
• salt
• black pepper
• onion
• potato
• zucchini
• green bell pepper
• tomato
• garlic
• turkey breast
• vegetable oil
• olive oil

Instructions

1. 1 Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
2. 2 Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
3. 3 Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

By Kat

Ingredients

• ✓ carrot
• olive oil
• onion
• kosher salt
• parsley
• black pepper
• ginger
• tarragon
• cumin
• lentil
• tomato
• vegetable broth
• spinach
• zucchini
• salt
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
2. 2 Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
3. 3 Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

By Sassy Moroccan

Ingredients

• ✓ carrot
• vegetable oil
• onion
• garlic
• chickpea
• red bell pepper
• tomato
• olive
• parsley
• cumin
• paprika
• chicken bouillon granules
• cayenne pepper
• salt
• tilapia fillet

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Ingredients

• ✓ carrot
• onion
• garlic
• ginger
• water
• red lentil
• chickpea
• cannellini bean
• tomato
• celery
• garam masala
• cardamom
• cayenne pepper
• cumin
• olive oil

Instructions

1. 1 In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. 2 Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. 3 Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

By Grace and Mae

Ingredients

• ✓ carrot
• whole wheat couscous
• vegetable oil
• onion
• bay leaf
• clove
• cinnamon
• turmeric
• cayenne pepper
• chicken breast
• chicken broth
• chickpea
• tomato
• zucchini
• salt

Instructions

1. 1 Prepare couscous according to package directions.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion in hot oil until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Add chicken and cook until well browned. Pour in chicken broth, garbanzo beans, and tomatoes; bring to a boil. Reduce heat to low and simmer for 25 minutes.
3. 3 Mix carrots and zucchini into the pot. Season with salt. Continue cooking until vegetables are tender, about 10 minutes. Serve stew over cooked couscous.

By Myleen Sagrado Sjdin

Ingredients

• ✓ carrot
• water
• green lentil
• olive oil
• onion
• garlic
• turmeric
• coriander
• cumin seed
• salt
• black pepper
• potato
• tomato
• sweet potato
• vegetable broth

Instructions

1. 1 Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
2. 2 Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

By Lady at the Stove

Ingredients

• ✓ carrot
• olive oil
• celery
• onion
• green bell pepper
• garlic
• vegetable broth
• tomato
• potato
• onion
• thyme
• salt
• black pepper
• chicken breast
• red pepper flakes
• red wine vinegar

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
2. 2 Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
3. 3 Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

By Vicki

Ingredients

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

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

• ✓ carrot
• brown rice
• black cardamom seed
• coriander
• black pepper
• cumin
• paprika
• cinnamon stick
• cabbage
• water
• sweet potato
• beef stock concentrate
• water
• garlic
• tomato-chicken bouillon granules
• onion
• beef round steak

Instructions

1. 1 Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
2. 2 Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.

By Keep it Tasty

Ingredients

• ✓ carrot
• white wine
• chicken bouillon granules
• parsley
• cranberry
• yellow bell pepper
• tomato
• red potato
• garlic
• onion
• chicken
• black pepper
• ginger
• cinnamon
• salt
• olive oil
• lemon juice

Instructions

1. 1 Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
2. 2 When ready to start, line a tagine with sliced carrots.
3. 3 Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
4. 4 Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
5. 5 Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
6. 6 Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

By Milly Suazo-Martinez

Ingredients

• ✓ carrot
• lime
• black pepper
• salt
• chicken stock
• coconut milk
• cinnamon
• nutmeg
• coriander
• curry powder
• garlic
• celery
• onion
• banana
• honey
• brown sugar
• olive oil
• pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
3. 3 Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
4. 4 Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
5. 5 Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

By Allrecipes Member

Ingredients

• ✓ carrot
• butter
• couscous
• water
• black pepper
• paprika
• cinnamon
• ginger
• cumin
• garlic salt
• all-purpose flour
• lemon juice
• tomato paste
• chicken broth
• apricot
• raisin
• onion
• chicken thigh

Instructions

1. 1 Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
2. 2 Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
3. 3 Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

By Holly Combs

Ingredients

• ✓ carrot
• all-purpose flour
• margarine
• potato
• bay leaf
• red pepper flakes
• thyme
• clove
• marjoram
• black pepper
• beef stock
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET