By: Ayinde Howell

Ingredients:

• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 1/4 teaspoon sea salt
• 5 sprigs saffron
• 2 tablespoons olive oil
• 2 tablespoons cooking oil
• 1/2 cup onion, diced
• 2 teaspoons garlic, minced
• 2 tablespoons fresh ginger, peeled and sliced
• 3 medium size carrots cut half-inch thick
• 1/3 cup lemon juice
• 1/2 cup chopped tomato
• 4 cutlets of vegan chicken
• 1/2 teaspoon sea salt
• 1/2 Cup couscous
• 1/2 tablespoon vegan butter
• 1/2 cup Turkish apricots

Instructions:

In a medium skillet over medium-high heat, heat oil until hot and shimmering. Add onions and leeks sauté for approximately 16 minutes until caramelized then add carrots and continue to sauté for approximately 2 to 4 minutes. Then add garlic and sauté for approximately one minute and lastly, add tomatoes and lemon juice.

For CousCous: cut apricots into bite-size pieces, in a small skillet over medium-high heat melt butter and sauté on both sides (optional add a little bit of agave.) Cook for no longer than four minutes remove and place in a medium-size bowl. Add one cup boiling water to couscous mix and apricots and cover allows water to cook couscous.

Combine spices together with oil and rub your vegan chicken in the spices toning? both sides evenly.

In a separate skillet over medium-high heat, heat remaining oil until hot and shimmering place cutlets in oil and cook until browned on both sides approximately three minutes each side. Add cutlets to tagine using approximately 3 tablespoons of water today deglaze the pan and get all of the spices and oil’s from the skillet and add to the tagline mix well add a little salt if needed cover and cook for approximately 30-45 minutes.