Contents of your meal kit:
chicken thighs
quinoa
chickpeas
green olives
cherry tomatoes
lemon
cauliflower
onion
ras el hanout
Equipment needed: small or medium saucepan, medium or large skillet, foil, large baking sheet
Finishing steps:
- Preheat oven to 450.
- Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Continue with next steps while quinoa is cooking.
- Heat a small amount of oil in a skillet over med-high heat. Season chicken thighs with salt & pepper, then brown 2-3 minutes per side or until golden.
- Meanwhile, rinse and drain chickpeas, cut olives in half, cut tomatoes in half, and thinly slice lemon.
- Tear off a foil sheet large enough to create one packet for the chicken and all of the other meal kit ingredients (except quinoa). Working on top of a baking sheet, place chicken, cauliflower, chickpeas, onion, olives and tomatoes on the foil. Drizzle with olive oil, sprinkle with ras el hanout spice blend and salt & pepper. Toss to combine. Top with lemon slices, then fold the foil over the ingredients and crimp the edges to seal completely. Place into the oven for 15-20 minutes or until cauliflower is done to your liking, and chicken is cooked through.
- Carefully open the foil packet and give everything a good toss to combine flavors. Serve chicken, cauliflower and chickpea tagine on top of quinoa, and season with additional salt & pepper if needed.
Notes: Tagine is a dish named after the type of vessel it’s traditionally cooked in. Tagines are typically earthenware dishes, with cone shaped lids. The lid captures condensation from the steam while cooking, which drips back down into the dish, keeping the ingredients moist. The foil packet you’ve created here will provide a similar effect.