berbere chicken curry
- If you’re using fresh tomatoes, place them in a blender and blend into a chunky sauce, set aside.
- If you’re using chopped canned tomatoes, they’re all ready to go.
- To prepare the broccoli, trim the end of the stems and peel away the tough outer layer.
- Thinly slice the stems, and cut the florets into small bite sized pieces, set the prepared broccoli aside.
- Preheat a large skillet, 15″ over medium heat.
- When the pan is hot, add 1 Tablespoon of the butter or avocado oil to the pan along with the cut up chicken thighs.
- Turn the heat to high and sauté until browned and mostly done, don’t worry if there’s a little pink in the chicken because it’s going to finish cooking later.
- Remove the chicken pieces from the pan, and set them aside.
- Lower the heat to medium high, and add the remaining 2 Tablespoons of butter or avocado oil to the pan along with the diced onion.
- Sauté until the onion is browned and beginning to soften, about 3-4 minutes.
- Add the minced garlic and berbere spice mix and cook for about 1 minute or until the garlic is fragrant but not browned.
- Then add the prepped broccoli, blended tomatoes/canned chopped tomatoes, and the can of coconut milk.
- Bring the mixture to a simmer.
- Then lower the heat to low, add the chicken back into the pan, and simmer for 5-6 minutes or until the broccoli is just tender and the chicken is fully cooked.
- Season to taste with sea salt, and stir in the chopped cilantro.
- Serve immediately with rice or cauliflower rice.
prawn, basil and harissa pasta
- Cook the pasta following pack instructions.
- Heat the olive oil in a pan then add the garlic and cook gently for 2-3 minutes.
- Tip in the tomatoes and harissa then cover and simmer for 15 minutes until thickened and saucy.
- Add the prawns and cook for 2-3 minutes or until pink then stir in a knob of butter, the basil and the orecchiette and season.
Spoon into warm bowls and add a spoonful of yogurt.
dukkah roasted vegetables chopped salad
- Preheat the oven to 425F. Line a large sheet pan with parchment paper or grease. Set aside.
- In large bowl, place all your diced/chopped cauliflower, mushroom, tomatoes, and onions.
- Toss in 1/4 cup oil and then add in your dukkah spice mix, garlic, salt, pepper, and toss again.
- Mix in your chopped greens and toss again. Feel free to add in any more vegetables if you’d like more bulk to the salad.
- Lay the chopped vegetables on the baking sheet and sprinkle the pumpkin seeds on top.
Season with salt, pepper, and fresh lemon juice.
- Roast in oven for 15-20 minutes, checking at 15 minutes for doneness.
Once cauliflower is golden brown, remove from oven and toss in pan.
- Garnish with just a touch fresh mint leaf (optional), lemon slices, and a few leafs of fresh oregano.
Serve onto plates with extra green or sprouts. You can also just place in large serving bowl.
- Drizzle with extra olive oil if needed. Or use your favorite creamy dressing.
If you want to make this salad more filling, add in a few tablespoons of chopped dried fruit and crumbled feta.