This recipe was inspired by a recipe on epicurious and is part of an effort to turn expand our palates and adapt meat recipes that my husband might like into vegetarian ones.
- 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
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.