Type what you have

Ingredients

• ✓ coriander
• salt
• fennel seed
• cumin
• cinnamon
• turmeric
• garlic
• harissa
• tomato paste
• ground lamb
• olive oil

Instructions

1. 1 Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
2. 2 Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
3. 3 Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

By John Mitzewich

Ingredients

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

• ✓ coriander
• red chili pepper
• olive oil
• caraway seed
• cumin seed
• garlic
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ coriander
• chili powder
• paprika
• salt
• fenugreek
• ginger
• onion powder
• cardamom
• garlic powder
• clove
• cinnamon

Instructions

1. 1 Combine chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon in a bowl. Transfer to an airtight container; store in the refrigerator.

By Twin Cities

Ingredients

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

• ✓ coriander
• butter
• onion
• couscous
• water
• zucchini
• potato
• green bean
• carrot
• tomato puree
• 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

• ✓ coriander
• new mexico chile
• paprika
• cayenne pepper
• onion powder
• ginger
• cumin
• cardamom
• fenugreek
• garlic powder
• cinnamon
• allspice
• clove
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Ingredients

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

• ✓ coriander
• olive oil
• onion
• chicken
• turmeric
• cumin
• salt
• cinnamon stick
• bay leaf
• cilantro
• 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

• ✓ coriander
• onion
• jalapeno pepper
• garlic
• ginger
• cumin
• salt
• cinnamon
• red pepper flakes
• water
• sweet potato
• tomato
• chickpea
• peanut butter
• green bean

Instructions

1. 1 Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
2. 2 Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

By mamaluv

Ingredients

• ✓ coriander
• vegetable oil
• cod fillet
• salt
• onion
• garlic
• red chile pepper
• bay leaf
• black peppercorn
• allspice berry
• red wine vinegar
• water
• brown sugar
• curry powder
• cumin
• turmeric

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
3. 3 Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.
4. 4 Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.

By NITSCKIE

Ingredients

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

• ✓ coriander
• brandy
• worcestershire sauce
• tomato paste
• chicken stock
• onion
• butter
• black pepper
• salt
• bay leaf
• cumin
• red pepper flakes
• garlic
• lemon juice
• red wine vinegar
• olive oil
• chicken liver

Instructions

1. 1 Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
2. 2 Remove livers to a second bowl; reserve marinade.
3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
4. 4 Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.

By FAIRDINKUM

Ingredients

• ✓ coriander
• brown rice
• black cardamom seed
• black pepper
• cumin
• paprika
• cinnamon stick
• cabbage
• water
• sweet potato
• carrot
• 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

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

• ✓ coriander
• cilantro
• chickpea
• kale
• water
• raisin
• tomato sauce
• tomato
• potato
• salt
• curry powder
• cayenne pepper
• garam masala
• 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

• ✓ coriander
• lime
• black pepper
• salt
• chicken stock
• coconut milk
• cinnamon
• nutmeg
• curry powder
• garlic
• celery
• carrot
• 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

• ✓ coriander
• cilantro
• peanut butter
• cayenne pepper
• peanut
• salt
• water
• carrot
• sweet potato
• tomato
• clove
• cinnamon
• 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

• ✓ coriander
• mint
• couscous
• orange juice
• chicken broth
• chickpea
• orange zest
• salt
• raisin
• zucchini
• bell pepper
• red onion
• olive oil
• allspice
• cardamom
• cayenne pepper
• clove
• ginger
• cumin

Instructions

1. 1 Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
2. 2 Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

By BenevolentEmpress

Ingredients

• ✓ coriander
• peanut
• peanut butter
• red bell pepper
• collard green
• sweet potato
• tomato
• chicken broth
• cinnamon
• turmeric
• cumin
• ginger root
• garlic
• onion
• peanut oil
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken with 1/2 teaspoon salt and black pepper.
2. 2 Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.
3. 3 Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.
4. 4 Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.
5. 5 Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

By Ellie Krieger

Ingredients

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

• ✓ coriander
• black pepper
• salt
• lemon zest
• lemon juice
• spinach
• tomato
• butternut squash
• water
• ginger
• garlic
• yellow onion
• chicken thigh
• black pepper
• paprika
• cumin
• cinnamon
• kosher salt
• olive oil

Instructions

1. 1 Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.
3. 3 Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.

By Alice Waugh

Ingredients

• ✓ coriander
• peanut butter
• raisin
• pepper
• salt
• chili powder
• curry powder
• cumin
• ginger
• lemon juice
• tomato
• chickpea
• garlic
• red bell pepper
• celery
• onion
• olive oil
• vegetable broth
• sweet potato

Instructions

1. 1 Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
2. 2 Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
3. 3 Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

By Carrie Sublett

Ingredients

• ✓ coriander
• garlic
• mint
• greek yogurt
• salt
• olive oil
• red onion
• anaheim chile pepper
• carrot
• potato
• honey
• allspice
• clove
• cinnamon
• cayenne pepper
• paprika
• black pepper
• ginger
• cumin
• olive oil
• kosher salt
• pork loin roast

Instructions

1. 1 Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
2. 2 Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
4. 4 Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
5. 5 Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
6. 6 Place the pork into the prepared roasting pan and surround with vegetable mixture.
7. 7 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
8. 8 Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
9. 9 Combine yogurt, mint, and garlic in a small bowl for sauce.
10. 10 Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

By John Mitzewich

Ingredients

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

Ingredients

• ✓ coriander
• harissa
• butter
• couscous
• water
• cilantro
• zucchini
• chickpea
• ras el hanout
• tomato paste
• carrot
• turnip
• potato
• cumin
• turmeric
• water
• onion
• black pepper
• salt
• chicken drumstick
• mutton chop
• olive oil

Instructions

1. 1 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
2. 2 Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
3. 3 Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
5. 5 Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
6. 6 Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

By Natacha Pellerin

Ingredients

• ✓ coriander
• lemon
• apricot
• red lentil
• bay leaf
• molasses
• beef broth
• tomato paste
• allspice
• cumin
• ginger
• cinnamon
• black pepper
• garlic powder
• onion powder
• turmeric
• salt
• chuck roast
• garlic
• onion
• celery
• carrot
• vegetable oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute.
2. 2 Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook, stirring occasionally, until beef is browned, about 5 minutes.
3. 3 Stir in tomato paste until combined and cook for 1 minute. Add beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
4. 4 Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper; mix in fresh lemon juice just before serving.

By Kim

Ingredients

• ✓ coriander
• black pepper
• salt
• honey
• raisin
• lentil
• chicken broth
• tomato paste
• chili flake
• paprika
• ginger
• cinnamon
• turmeric
• cumin
• black pepper
• salt
• garlic
• potato
• tomato
• lamb stew meat
• onion
• ghee

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
2. 2 Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
3. 3 Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

By Diana71

Ingredients

• ✓ coriander
• water
• cornstarch
• honey
• sun-dried tomato paste
• chicken broth
• lemon
• ginger
• garlic
• carrot
• onion
• saffron
• clove
• cayenne pepper
• turmeric
• ginger
• cardamom
• cumin
• garlic powder
• salt
• cinnamon
• paprika
• olive oil
• lamb

Instructions

1. 1 Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
2. 2 Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
3. 3 Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
4. 4 Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
5. 5 If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
6. 6 Serve over couscous.

By BenevolentEmpress

Ingredients

• ✓ coriander
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich