Ingredients:

• 1 onion
• 1/4 preserved lemon (original recipe uses fresh)
• 1/2 fresh lemon sliced into wedges
• 4 pieces of Gardein chick’n scallopini 
• 2 Cups of low sodium vegetable broth
• 1 T caper
• 1/2 c olives (the original recipe called for green olives)
• 2 Garlic Cloves
• 1 T paprika (or use berbere which has all of these)
• 2 T ground cumin
• 1 T ground cinnamon
• 1 t turmeric
• 1/2 T ginger paste 
• 1 T olive oil
• 1 scallion
• 1 spring cilantro
• 1 sprig mint
• 1 T potato starch (corn starch would be fine)–for thickening the sauce
• 1 T pepitas

The method
1. Slice onion into thin shreds. In a heavy pan (I used my LeCreuset French oven), sautee onion with 1 T of olive oil until golden. 
2. Add spices, ginger paste, 1/2 of the preserved lemon, and broth. bring to a boil 

3. Reduce to simmer and add your gardein “chick’n.” Cook for about 30-35 minutes 

4. Remove the chik’n pieces and add your potato starch to thicken the liquid into a sauce. Add the chick’n back and add the capers and olives. I sprinkled on a few more shakes of cinnamon and paprika at the end.

5. Before serving, add cilantro, mint, scallion, and pepitas  

I served this with a version of coconut farro.