How To Prepare
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
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Blackened Chicken
How To Prepare
Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.
TIPS & NOTES
Make Ahead Tip: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated. | Prep ahead: Trim lamb and coat with spice mixture. Chop onions. Combine broth, tomatoes and garlic. Refrigerate in separate covered containers for up to 1 day
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Middle Eastern Lamb Stew
How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Combine lamb, turkey, potato flour, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, and cumin in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3
Bake the meatballs for 10 minutes. Set aside.
4
Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, and cayenne. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5
Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
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Spicy Lamb Meatballs in Tomato Sauce
How To Prepare
1.
In a covered medium saucepan cook potatoes in a small amount of boiling salted water about 10 minutes or until nearly tender. Drain well.
2.
Meanwhile, in a small bowl combine chili powder, cumin, garlic powder, oregano, and cayenne pepper. Gently toss potatoes with 2 tablespoons of the lemon juice and the oil. Sprinkle with 1 1/2 teaspoons of the chili powder mixture. Toss again to coat potatoes evenly. Arrange potatoes in a single layer in a lightly greased 15x10x1-inch baking pan; set aside.
3.
Brush both sides of roast with remaining 1 tablespoon lemon juice. Sprinkle with remaining chili powder mixture. Place roast on a rack set in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, in a 425 degree oven until desired doneness. Allow 30 to 35 minutes for medium rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Remove roast from oven. Cover with foil and let stand for 15 minutes. (The meat’s temperature will rise 5 derees F while it stands.)
4.
Meanwhile, while roast is standing, place the potatoes in the 425 degree F oven. Bake, uncovered, about 15 minutes or until potatoes are tender and brown, carefully turning potatoes once.
5.
To serve, thinly slice roast across the grain. Serve potatoes with roast. 6 to 8 servings.
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Roast with Spicy Potatoes
