Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.

Tender marinated chicken pieces charred and then simmered in a heavenly creamy, rich and moderately spicy sauce.

Sometimes your tastebuds need (and deserve) a trip around the world.

When I set out to prepare a well-known dish such as Chicken Tikka Masala, I spend a good bit of time reading, recreating and recording the process.

As I researched the history of this delightful dish it became clear that the aromatics and the spices were the stars.

What I’ve also found is that there are really two recipes within one….the marinade and the sauce. And both include the same key ingredients.

So for my recipe breakdown below, you’ll see I added a Spice Blend first. This allows you to measure once and use twice and also keeps the ingredients list far less intimidating.

The Marinade

Chicken Tikka Masala begins by marinating chicken pieces in yogurt, aromatics and spices. I used chicken thighs because they love to quickly take on a punchy marinade and remain nice and juicy when cooked. I recommend a minimum of 30 minutes to marinate but an hour or two will nicely intensify the flavors.

The Method

Working in batches, the marinated chicken pieces are pan seared in a smoking hot skillet with ghee until nicely charred, about 2 minutes per side.

Reserve the chicken, wipe the pan to remove any black bits and begin to build the curry sauce.

The Sauce

The sauce begins with sautéed diced onion and freshly grated ginger, followed by minced garlic, a generous amount of spices, and tomato puree.

At this point the aromas wafting through your house will be incredible, fortunately you’re only 15 minutes away from serving!

The sauce is simmered and then pureed in the blender (or remove to a bowl and use an immersion blender).

Return the sauce to the skillet, swirl in the cream and ghee (or butter), and return the charred chicken pieces to the sauce to heat through.

Just like that you’ve recreated Chicken Tikka Masala at home.

Serve Chicken Tikka Masala over basmati rice or with naan bread and a generous sprinkle of fresh cilantro.

This dish is comfort in a bowl. Warm spices, creamy sauce, tender chicken all beautifully balanced. I hope you’ll give this recipe a try and share a comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
Libby

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Chicken Tikka Masala

Warm spices, creamy sauce, tender chicken all beautifully balanced in this flavorful dish.

Course Entree

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Spice Blend

• 2 Tablespoons garam masala
• 1 Tablespoon ground cumin
• 1 Tablespoon turmeric
• 1 Tablespoon paprika not smoked
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper or more for extra spicy flavor

For the Marinade

• 2 pounds boneless skinless chicken thighs cut into 1" pieces
• 1 cup plain full fat yogurt
• 1 Tablespoon fresh grated ginger
• 1 Tablespoon fresh minced garlic about 3 cloves
• 2 1/2 Tablespoons Spice Blend see above

For the Sauce

• 4 Tablespoons ghee divided
• 1 large onion fine diced
• 2 Tablespoon fresh grated ginger
• 2 Tablespoon fresh minced garlic about 6 cloves
• 1 teaspoon salt
• 3 Tablespoons Spice Blend see above
• 1 14 ounce can tomato puree
• 1/2 cup cream
• 1/2 cup water if needed

To Serve

• 1 1/2 cups Basmati Rice
• 1 handful fresh cilantro leaves chopped
• naan bread optional

Instructions

For the Spice Blend

• Combine ground spices in a jar with a lid and shake to combine.

For the Marinade

• In a large bowl, combine 1 cup yogurt with 1 Tbl. freshly grated ginger and 1 Tbl. freshly minced garlic. Add 2 1/2 Tbl. of Spice Blend, stir to combine. Add chicken pieces and stir to thoroughly coat all pieces. Cover bowl and refrigerate for a minimum of 30 minutes but up to 3 hours.
• Heat a large cast iron or heavy skillet over high heat. Add 1 Tbl. of ghee, heat until smoking. Working in batches, sear the chicken pieces in a single layer, about 2 minutes per side. They should become blackened and charred. Remove pieces to a plate. Add more ghee and sear another batch. Repeat until all chicken has been charred on both sides. Reserve.

For the Sauce

• Wipe the skillet to remove any black bits. Heat skillet over medium heat, add 1 Tbl. ghee and sauté onion and ginger, stirring constantly until onion is translucent. Add minced garlic and salt and cook an additional minute. Sprinkle in remaining spice blend, stir to coat onions and sauté for 1 minute. Stir in tomato puree, reduce heat to low, cover and simmer for 10 minutes.
• Transfer sauce to a blender and puree until smooth or transfer to a bowl and use an immersion blender. Return sauce to pan, stir in cream, 1 Tbl. ghee or butter. Add water, up to 1/2 cup, to achieve desired thickness. Bring to a low simmer, return charred chicken pieces to sauce to heat through.

To Serve

• While making the sauce, prepare basmati rice according to package instructions. To serve, place a serving of rice in each bowl, with 1/4th of the chicken tikka masala. Sprinkle with a generous amount of chopped fresh cilantro. Serve with side of naan bread (optional). Enjoy!

The post Chicken Tikka Masala appeared first on Lemony Thyme.

The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

I discovered a couple things from this recipe.  Greek Yogurt makes a pretty darn good substitute for mayonnaise IF you are adding some punchy flavors to it….like cumin, coriander, and orange juice & zest.  That’s exactly what makes up the delicious dressing for this Apple Fennel Slaw.

I also discovered that no matter how many ways I prepare it, B is not going to eat fruit.  So Apple Fennel Slaw with Orange Cumin Dressing made a lovely side dish with our Oven Fried Chicken.  And I had plenty leftover for my lunch the next day.

Recipe note:  I would not recommend preparing more than four hours ahead of serving.  The dressing flavor became a little over powering by the next day.  If you must prepare ahead, wait to toss the fennel mixture in the dressing until just before serving.

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Apple Fennel Slaw {with Orange Cumin Dressing}

Servings 4

Calories 86kcal

Author Weight Watchers

Ingredients

• 1 fennel bulb halved lengthwise and very thinly sliced
• 2 apples I used 1 Granny Smith and 1 Red Delicious, halved, cored and thinly sliced
• 8 radishes matchstick cut
• 3 Tbl. fresh mint leaves
• 1/3 cup plain fat free Greek yogurt
• 2 tsp. orange zest
• 3 Tbl. orange juice
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Toss fennel, apples, radish, and mint leaves in a bowl.
• Mix remaining ingredients, then spoon over fennel mixture and toss. Serve or refrigerate up to 4 hours.

Notes

Per Serving (1 cup of slaw) = 2 WW Pts+

The post Apple Fennel Slaw {with Orange Cumin Dressing} appeared first on Lemony Thyme.

We ran out of our favorite bottled BBQ sauce about the time I developed an insatiable craving for BBQ Chicken Pizza.  Sadly it’s not available locally so this time I turned the tables and challenged myself to come up with a Homemade BBQ Sauce that was equally as good as our favorite.

I came up with a winner.

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Homemade BBQ Sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 cups ketchup
• 1/2 cup sugar
• 1/2 cup molasses
• 1/3 cup red wine vinegar
• 1/3 cup water
• 1 Tbl. Frank’s hot sauce
• 1 Tbl. Worcestershire sauce
• 1 Tbl. dry mustard
• 2 tsp. smoked paprika
• 2 tsp. ground coriander
• 2 tsp. black pepper
• 1 tsp. salt or to taste

Instructions

• Combine all ingredients in a non-reactive pan and simmer over low heat for 30 minutes. Cool completely. Store in a covered jar in refrigerator.

The post Homemade BBQ Sauce appeared first on Lemony Thyme.

When making Healthy Choices, one of the first things I add to our weekly dinner rotation is Jenny-O All Natural Turkey Tenderloins.  This versatile white meat is actually slightly lower in fat and calories than boneless skinless chicken breasts.  And their mild flavor lends itself to recipe creativity.  Like this flavor packed colorful Moroccan Stuffed Turkey Tenderloin.

While Winter Thyme brings Spice Exploration to the pages of Lemony Thyme, it also brings less than desirable lighting for food photography.  However, because I loved this dish so much I see nothing but beautiful flavor here.  The stuffing began with a base of cinnamon infused couscous.  To that I added sautéed onion and garlic that was seasoned with cumin and coriander.

Next came the aromatics: the nutty sweet flavors of dried pitted dates and shelled pistachios combined with the tart pop from fresh orange pieces and pomegranate seeds.  I also added about a 1/4 cup of fresh chopped cilantro leaves.  Flavor wow!!  I have actually pictured this Moroccan Stuffing to share as a separate recipe.  It’s amazing.

I’m a sucker for stuffing with anything.  It is after all one of my favorite food groups.  So I butterflied the tenderloins, pounded them to an even thickness (about 3/4-inch), then stuffed them with this glorious Moroccan influenced filling.

A little butcher’s twine helps keep everything in place.  I lightly browned the stuffed tenderloins in an oven-proof skillet, then basted them with a wonderful spiced honey glaze before transferring them to the oven to bake.  Pour yourself a glass of wine and set your timer for 30 minutes, give them another basting with the glaze, set your timer for 10 minutes and check for doneness.  Recommended temperature is 165 degrees.  We remove ours just before and let them rest for 10 minutes while coming up to temp.  Slice and serve.

We reheated one of the Moroccan Stuffed Turkey Tenderloins by wrapping it in foil and placing it in a 350 degree oven for 10 minutes.  It was just as delicious as when we first served this dish.  Enjoy!

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Moroccan Stuffed Turkey Tenderloin

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 24- ounce pkg. Jennie-O All Natural Turkey Tenderloins pounded to 3/4-inch thickness.
• 1/2 cup couscous
• 3/4 cup chicken broth
• 1 cinnamon stick
• 2 Tbl. olive oil divided
• 1 onion fine diced
• 2 garlic cloves minced
• 1/2 tsp. coriander
• 1 tsp. cumin
• 6 dried pitted dates chopped
• 1/2 cup pistachios chopped
• 1/4 cup pomegranate seeds
• 1/4 cup orange pieces chopped
• 1/4 cup fresh chopped cilantro

For the glaze…

• 1 Tbl. honey
• 1/4 tsp. ground cinnamon
• 1/2 tsp. cumin
• salt & pepper

Instructions

• Preheat oven to 350 degrees.
• Butterfly turkey tenderloins and pound to even thickness, about 3/4-inch. Reserve.
• Combine 3/4 cup water with 1 cinnamon stick in a small saucepan. Bring water to boil, stir in couscous and cover. Remove from heat and allow to sit for 5 minutes. Remove cinnamon stick, drizzle with 1 Tbl. olive oil and fluff with fork.
• Meanwhile, in an oven-proof skillet sauté onion in a tsp. of olive oil over medium heat until just tender; add in minced garlic, coriander and cumin; cook another minute.
• Add onion mixture along with dates, pistachios, pomegranate, orange pieces, and cilantro to couscous. Allow to cool slightly before stuffing tenderloins.
• Cut 3 pieces of 12-inch butcher’s twine for each tenderloin. Lay butterflied tenderloin on top of strings. Split couscous between each tenderloin. Tie snuggly with twine. Add remainder of olive oil to skillet and brown tenderloins on all sides.
• Combine glaze ingredients and baste browned tenderloins. Transfer tenderloins to oven and bake for 30 minutes. Baste again, then bake an additional 10 minutes or until done. 165 degrees is the recommended temperature. Rest 5 – 10 minutes before slicing.

The post Moroccan Stuffed Turkey Tenderloin appeared first on Lemony Thyme.

Christmas Leftover Chili began by assessing the leftovers in the fridge.  Here’s a quick run down of what we found.

• A hunk of Prime Rib leftover from Christmas Eve dinner.
• 1/2 lb. of ground beef & 1/2 lb. ground pork leftover from Swedish Meatballs Christmas Day.
• An open jar of Rao’s Marinara sauce that was served with our Risotto Balls on Christmas Day.
• A bottle of Victoria beer leftover from my company Christmas Party.
• A Cowboy Cut Ribeye Bone leftover from a Christmas present :)

Our Chili started by frying bacon in the cast iron skillet.  No surprise to those that know us ;)

First, dice up two onions, 5 jalapenos, and a big hunk of prime rib leftover from Christmas Eve dinner.  From this point I will give you the process pictured below.

Remove browned bacon from the cast iron skillet, then add in diced onion and jalapenos.  Saute until just tender then transfer to a large crockpot.  Now add 1/2 lb. of ground pork and 1/2 lb. of ground beef to the skillet to brown off. Now add this to the crockpot along with the cubed beef and crispy bacon.  Deglaze pan with a beer.  We used a bottle of Victoria (thank you Rogelio for the tip on this beautiful beer).  Add that to the crockpot.  Then came a can of diced tomatoes (preferably no-salt added) and about 2 cups of tomato sauce (Rao’s Marinara Sauce is to die for).

Seasoning is often to taste.  I’m giving you my best assessment of the volume of spice that went into our Christmas Leftover Chili, adjust according to taste preference.  Here we go:

• 1 Tbl. chili powder
• 1 Tbl. ground cumin
• 2 tsp. garlic powder
• 2 tsp. ground oregano
• 1 tsp. ground coriander
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. ground thyme
• 1/4 tsp. cayenne pepper

This is when we threw in the rib bone from our Cowboy Cut Ribeye enjoyed on Friday night.  Totally optional.

Once all the goodness was in the crockpot we set it to low and walked away.  Not too far away.  I believe crockpot cooking is meant to happen on week days, when no one is home.  Rule #1 ~ Don’t lift the lid.  Let me tell you that was nearly impossible as the aromas of this rich beefy chili seeped into the air.  That’s when we decided to turn it to high and move dinner time up an hour or two.

I’m convinced that in our house, the best dishes happen when I stay out of the grocery store and instead shop my fridge & pantry. I hope you’ll adapt and personalize this recipe and then share the results with us.

I’m also quite proud to share that Christmas Leftover Chili is the 500th Recipe posted to Lemony Thyme.  Hehe.

The post Christmas Leftover Chili appeared first on Lemony Thyme.

I separated this Tandoori Spice Blend from the Whole Roasted Tandoori Cauliflower post because it’s so versatile it’s worth a post of it’s own.  I can see myself using this in various dishes and thankfully the recipe made enough to for us and to share with Shelby.

I also learned that a coffee grinder is one powerful little gadget.  Yes, the cinnamon sticks go in whole and come out as part of this blend.  Pretty amazing.

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Tandoori Spice Blend

Author Sarah B’s Tandoori Spice Blend

Ingredients

• 2 tsp. chili or cayenne
• 1 Tbl. cardamom ground or seeds
• 4 Tbl. cumin seeds
• 2 Tbl. coriander seeds
• ½ whole nutmeg grated
• 2 tsp. whole cloves
• 2-3 cinnamon sticks
• 2 Tbl. ground turmeric
• 2 Tbl. paprika

Instructions

• Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powder. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months.

The post Tandoori Spice Blend appeared first on Lemony Thyme.

The first time we made African Chicken Peanut Stew was the day Shelby and I discovered Penzey’s Spices.  I bought three spices that day, cumin seeds, coriander seeds, and cardamom seeds.  You see, earlier that morning I had read my first ‘non-family/friend’ comment on Lemony Thyme.  It’s hard to explain the feeling but I was a titch giddy.  Perhaps it’s like being in high school and having a crush on the most popular kid in school, who doesn’t even know you exist.  Then one day, out of nowhere, they greet you by name.  What?!  Me, you know my name?  And my mother didn’t put you up to this?  It’s the kind of thing that can make your day or for me… changed my cooking life.

Here was that comment as posted on our North African Lamb Kebabs recipe:  I found your site looking up Patty Pan squash. Wonderful recipes, photography and blog. If making this lamb recipe again, may i suggest lightly toasting and then grinding your cumin and coriander from whole seeds? (mortar & pestle or coffee/spice grinder). You would not believe the difference in depth or flavor. I found this out myself when learning Indian cuisine from Laxmi Hiremath’s book “The Dance of Spices” and will never go back. I get my seeds from an Indian grocery store. Can’t wait to try your recipe/s. Cheers!

And here was my response:  Thank you so much for visiting Lemony Thyme and for the spice suggestion!!  I have been so focused on getting to know my fresh herbs that I’ve neglected the ‘spices’ in my recipes.  You’ve inspired me.  I think my winter focus will be just that….spice exploration.  And I’ll start by checking out “The Dance of the Spices.”  Thanks again and please share if you try any of our recipes. I’d love your feedback. Cheers!

And so Winter Thyme Spice Exploration was born.  That evening when I came home from my Sundays with Shelby outing to Penzey’s I promptly toasted my coriander seeds, ground them fine and added them to this wonderful African Chicken Peanut Stew.

Today we decided to elevate this dish and turn it into African Chicken Peanut Stew Pot Pies (anything served in pie crust gets high marks in this house).  I’ve said before, I’m a big fan of ready-made pie crusts.  They’re so versatile…you can even braid them.  Side note:  does the above picture feel upside down to you?

Or you can cut fun shapes to decorate your pies.

This time around we slightly modified the original recipe, found on Simply Recipes, according to ingredients on hand.  We replaced the chicken legs and thighs with boneless breasts, added new potatoes in addition to the sweet potato, and kicked up the heat by increasing the cayenne and black pepper.  The end result is a hearty flavorful stew with hints of ginger and peanuts and warmth and goodness.  I have eaten it hot in a bowl like soup…incredible.  I have had it over a bed of couscous which was delicious.  I’ve eaten it cold for breakfast, the best way to appreciate true flavors….divine.  And now I’ve enjoyed it from a flaky pie crust bowl and I am in heaven.

If you have yet to dabble in African cuisine I can’t tell you enough how much flavor you are missing out on.  I’m so hooked I’ve added a new Moroccan/North African Category to Lemony Thyme.  And while this African Chicken Peanut Stew is West African inspired it falls nicely in this category.

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African Chicken Peanut Stew {Pot Pies}

Course Stew

Cuisine African

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 6

Author Hank Shaw

Ingredients

• 1 pkg. Pillsbury ready-made pie crusts 2 crusts
• 4 boneless skinless chicken breasts or 2 lbs. of chicken legs, thighs, and/or wings
• 3 Tbl. canola oil
• 1 large onion. sliced
• A 3-inch piece of ginger peeled and minced
• 6-8 garlic cloves chopped
• 1 sweet potato peeled and cut into 1-inch cubes
• 2-3 small new potatoes cut into 1-inch cubes
• 1 15 oz. can diced tomatoes
• 1 qt. chicken broth
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbl. coriander seeds toasted and ground
• 1 tsp. cayenne pepper or to taste
• salt and pepper
• 1/2 cup chopped fresh cilantro

Instructions

• In a large soup pot or dutch oven, heat oil over medium-high heat and saute the onion for 3-4 minutes, add the ginger and garlic and saute another minute. Add the potatoes and stir to combine.
• Add the chicken breasts, chicken broth, diced tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer, cover the pot and simmer gently for 90 minutes (check for chicken doneness after an hour). When chicken is done and potatoes are tender remove from heat.
• Remove chicken pieces and shred or chop and return to pot. Taste for salt and pepper and add in as much black pepper as you can stand. The dish should be peppery. Then stir in fresh cilantro.
• Preheat oven to 425 degrees.
• Line individual baking dishes or one pie plate with ready-made pie crust and prebake for 5 minutes.
• Fill dishes with prepared stew, add a top crust or adornments, and return to the oven for 20 minutes or until pie crust is golden brown. Allow to rest 5 minutes before serving, sprinkle with fresh cilantro leaves.

The post African Chicken Peanut Stew {Pot Pies} appeared first on Lemony Thyme.

It’s hard to believe that just three short months ago I was harvesting my fresh herbs and hanging them by their toes to dry, as we began Autumn Thyme.  Now I can hardly wait for Winter Thyme ~ A Spice Exploration.  Shortly after Christmas, we’ll be unveiling our new Winter Thyme banner….but for now, I’ll give you a preview of what’s to come.  Presenting North African Chicken with Spicy Green Sauce.

Thinking about what to make for dinner earlier today, I had a little North African vibe swelling.  We’ve made a couple of dishes lately with the wonderful flavor influences from this region and I’ve loved each one equally.  A quick Internet search for North African Chicken brought me this fantastic recipe from City Kitchen on The New York Times Dining & Wine page.  This Tunisian one-pot dish brings together the beautiful flavor balance of toasted caraway, cumin, and coriander seeds.  Once I read the ingredients list I knew it would go perfectly with a Spiced Cashew Rice recipe we tried a couple months ago that features the subtle flavors of cinnamon and cloves.  The entire dish was amazing, right down to the Spicy Green Sauce.  Look out North Africa…we’re about to embark on a flavor exploration and you’re on our radar.

My Winter Thyme goal is to better understand, and therefore share, spices and seasonings and how they add wonderful flavor and character to dishes.

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North African Chicken {with Spicy Green Sauce}

Ingredients

• 1 cup dried chickpeas soaked in cold water overnight (or 3 cups canned chickpeas)
• 1 small onion peeled and stuck with 2 cloves, plus 1 medium onion, diced, about 2 cups
• 1 bay leaf
• Salt and freshly ground pepper
• 1/2 tsp. coriander seed
• 1/2 tsp. cumin seed
• 1/2 tsp. caraway seed
• 1/4 tsp. cayenne
• 4 chicken legs with thighs
• 1 Tbl. olive oil
• 1 inch long stick of cinnamon
• 6 garlic cloves minced
• 1/2 pound carrots peeled, in 2-inch batons
• 1/2 pound small turnips peeled and cut in wedges (or substitute potatoes in cubes)
• Spicy green sauce for serving see recipe
• Cashew Spiced Rice see recipe

Instructions

• Drain the soaked chickpeas, then cover with 8 cups water in a large pot. Add the onion stuck with cloves and the bay leaf, bring to a boil, then gently simmer for 40 to 60 minutes, until tender. Season with salt, leaving the chickpeas in their broth. Chickpeas may be cooked in advance. (If using canned chickpeas, rinse and add salt to taste and cook with onion 25-30 minutes).
• While chickpeas cook, make the spice mixture and cook chicken: In a dry skillet over medium heat, toast the coriander, cumin and caraway seeds until fragrant. Grind to a coarse powder with a mortar or in a spice mill. Stir in the cayenne.
• Rinse the chicken legs/thighs and pat dry. Season generously on all sides with salt and pepper. Sprinkle with the spice mixture and rub into the meat.
• In a heavy-bottomed enameled soup pot or Dutch oven, heat the olive oil over medium-high heat. Add chicken legs/thighs and brown gently until golden, about 4 minutes a side. Remove chicken and set aside. In the same pot, add diced onions and a little salt. Let onions soften and color for 3 to 4 minutes, stirring occasionally, and scraping up any brown bits. Add cinnamon stick and garlic and cook for a minute more.
• When chickpeas are cooked, drain, reserving broth. Return the chicken to the pot and pour in 4 cups of chickpea broth (or water). Bring to a boil, then reduce heat to a gentle simmer. Cook, covered, for 25 minutes.
• Add chickpeas, carrots and turnip or potatoes and cook, covered, for 15 minutes more. Let rest 5 minutes and skim excess fat. Serve with broth, spicy green sauce and cashew spiced rice.

The post North African Chicken {with Spicy Green Sauce} appeared first on Lemony Thyme.