I was recently asked to take part in an interview and share my thoughts on LOVE + FOOD. There’s so many aspects to LOVE + FOOD – the gathering of family and friends, the art of food preparation, the healing properties of what we put into our bodies, savoring the taste and noticing the different flavor notes – more about this interview to come, but first I want to introduce Phoebe Lapine and her connection to my interview about LOVE + FOOD.
Just a few months ago, I stumbled across Phoebe’s blog FeedMePhoebe.com. It was a goldmine! Her humor, wit, personality and recipes forced me to return (not to mention the pictures!). As we were preparing for the Done With Diets Summit, I knew that Phoebe would be an incredible addition to the event and I’m so grateful for our fun interview. To see Phoebe’s interview, click here to register for the event. (It’s FREE!)
Phoebe is a New York based food writer, gluten-free chef, culinary instructor, recipe developer, and wellness personality – so to make it short…she does it all. Phoebe is also ALL about keeping things simple and easy in the kitchen and meeting you where you’re at. So much of her writing is about making balanced lifestyle choices beyond what’s on your plate.
Here’s the connection to LOVE + FOOD – during our interview, the young, gorgeous, and talented Phoebe spoke all about how she learned to cook in a small kitchen and was able to create miracles for friends and family with the skills and ingredients she had. So much of her experience with food revolved around her interactions with people.
Our relationships are what make us happy. Our relationships are what make us LOVE. Our relationships are what fill us up and so many relationships are created and strengthened over a meal. This is one of the aspects of LOVE + FOOD I wanted to share on my interview.
I asked Phoebe to share a recipe with me that makes her think of LOVE + FOOD and literally within minutes, I received a response that had the PERFECT recipe to share with family and friends.
Phoebe told me that this recipe reminds her of her mother, so I decided to make it with mine!
Moroccan Chicken Tagine with Carrots, Chickpeas and Kale
Get the Full Recipe and Phoebe’s Blog Here
I must say that this dish is incredibly easy to make. It has a great kick and as a special bonus, it serves about eight, which means its great for a group or a fantastic option if you want to have leftovers.
I’m currently visiting Chicago and while we are heading out of tagine and stew weather, I did happen to make it on a day in May that was still unseasonably cold. It was a great warming dish.
I always give myself a little extra time when making a new recipe, but this one is well worth it. Who will you share your LOVE + FOOD with?
Live your WHOLE life,
Meg + Shannon
P.S. There’s still time to Register for the Done With Diets Summit. The summit ends June 7th, but we have a special bonus for you that we’re thrilled to share! We announce the bonus June 8th. Grab your spot here —> www.donewithdietssummit.com It’s FREE!
P.P.S. Don’t forget to stay tuned for more about my LOVE + FOOD interview!
Moroccan Chicken Tagine with Carrots, Chickpeas and Kale
Ingredients
- 3 pounds boneless, skinless chicken thighs
- Olive oil
- 2 small yellow onions, diced
- 1 pound carrots, peeled and halved lengthwise
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- 1 tablespoon salt
- One 15-ounce can diced tomatoes, with their juices
- 6 cups chicken stock
- One 15-ounce can chickpeas, rinsed and drained
- 1 bunch kale, stems removed, roughly chopped
- Juice of 1⁄2 lemon
- Parsley or cilantro leaves, for garnish
Instructions
- Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat a thin layer of olive oil. Sear the chicken in batches over high heat, making sure not to crowd the pot, until golden-brown, about 4 minutes per side. Remove to a mixing bowl.
- Add the onions and sauté until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.
- Stir in the carrots, garlic, cumin, turmeric, ginger, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Add the tomatoes and cook until thick, 5 minutes. Arrange the chicken on top of the vegetable mixture and cover with the stock.
- Bring to a simmer, turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.
- During the last 15 minutes of cooking, add the chickpeas, kale and lemon juice.
- Spoon the tagine into individual bowls and garnish with cilantro or parsley.
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