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4
Apr, 2023
Chios Mastic Tears

Greek Mastic Tears

Mastic tears of Chios in a Greek bowl
No Tears Left?

Unique Mastic Tears

If a spice deserves to be labeled “unique” it is mastic, also called mastiha. There is only one place in the world where it is produced, on Chios, a small island in the Mediterranean Sea. The rarity and complex production are reflected in a price much higher than most spices.

The Mastic Tears Culinary Spice Kit includes the following spices:

  • Small Mastic Tears
  • Green cardamom pods (organic)
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In case you get hooked on this distinctive spice, your “PEPPER” rewards secure you an attractive offer in our online store.

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The Tears of Chios

The Mastiha tree grows in other parts of Greece and the Mediterranean, but it only “cries” in Chios, as the locals sometimes call the slitting-tearing process the tree must undergo in order to produce its resinous spice.

natural mastic drop on the tree close up
Natural Mastic Drop on the Tree

Mastiha is produced in 24 specific Mastiha Villages, Mastihohoria, in the southern, coastal area of Chios, Greece.

Greek Islands
Greek Islands
Cooking With Mastic Tears

Cooking with mastic tears is very special. Before you start, smell the flavor. How do you like it?

Mastic is a precious, extremely versatile spice that enhances just about every dish. It has a distinctive flavor, fresh and slightly pine-like. A small amount goes a long way. Too much can leave a bitter aftertaste.

Give your favorite dinner dish a new flavor, follow one of our starter recipes, or find your favorite recipe on our website. Important! Decide first how you prefer to use the included Mastic Tears pouch, as a flavored oil or ground powder. Both ways need different preparations.

Choose one of these two preparations for your Mastic Tears and find recipes below:
  • Mastic infused olive oil (see recipe below)
  • Grind Mastic Tears (see recipe below)
Olive Oil

Mastic Infused Olive Oil

SpiceBreeze
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Cuisine Greek
Servings 0

Ingredients
  

  • 5 tbsp olive oil
  • 1 tsp small mastic tears

Instructions
 

  • In a small POT, heat olive oil over low heat.
  • Add all mastic tears and stir over low heat until they are dissolved.
  • Pour oil into a glass container and let cool.
  • It keeps fresh in a cool, dark place.
  • Always stir or shake oil before using it.
Mastic Recipe Inspirations for Mastic Infused Olive Oil:
  • Drizzle 1-2 tbsp mastic oil over salads, vegetables, or feta. Find the recipe for Halloumi Salad below.
  • Reheat cooked broccoli or another firm vegetable in 1 tbsp mastic oil and garlic. Serve as a side.
  • Roasted Pepper, Mastiha and Goat Cheese Spread – recipe
  • Warm Spinach-Orange Salad with Mastiha Scented Olive Oil – recipe (the recipe refers to 1/3 tbsp mastic infused olive oil)
  • Warm Vegetable Taboule Seasoned with Chios Mastiha – recipe
Chios Mastic Tears In A Mortar

Grind Mastic Tears

SpiceBreeze
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Cuisine Greek
Servings 0

Ingredients
  

  • 1 tsp small mastic tears

Instructions
 

Freeze

  • Place pouch with mastic tears for 1 hour in the freezer.

Grind with mortar and pestle

  • Grind with a mortar and pestle half or all mastic tears with 1 tsp salt or sugar, depending on your recipe. For sweet recipes use 1 tsp sugar, for savory recipes 1 tsp salt.

Grind without mortar and pestle

  • Place mastic tears on a flat surface.
  • Cover mastic tears with a large piece of plastic wrap.
  • Roll over the plastic wrap with a baking pin until all mastic tears are pulverized.
Mastic Recipe Inspirations for Ground Mastic:
  • In a PAN, fry cardamom 1 minute in 2 tbsp oil. Add ground meat and/or small vegetables. Season with salt, pepper, and ground mastic to taste. Fry until done.
  • Savory rice porridge (see recipe below).
  • Spaghetti with Fresh Mastiha-Tomato Sauce and Bocconcini – recipe
  • Greek Fries with Homemade Mastiha Scented Ketchup – recipe
  • Plum and Purslane Salad with Mastiha-Lemon Vinaigrette – recipe
  • Orange Chicken with Cinnamon, Ginger and Mastiha – recipe (make half of the recipe for 4 servings)
  • Asparagus Sautéed with Mastiha-Butter. Optional: Double all ingredients, except the asparagus, and add 1 lb shrimps. – recipe
  • Skilled-Seared Lamb Chops Rubbed with Mastiha – recipe
  • Greek cake recipes with ground mastic tears (see recipes below).
  • Orange Poached Pears Dipped in Dark Chocolate and Mastiha – recipe (make half of the recipe for 5 desserts).
  • Greek rice pudding (see recipe below).
Traditional Greek rizogalo

Rizogalo Rice Pudding

SpiceBreeze
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Cuisine Greek
Servings 3

Ingredients
  

Shopping list

  • 1/2 cup rice rinsed with cold water
  • 1/2 cup milk
  • 1/4 cup sugar use less or more to taste
  • 1/2-1 tsp small mastic tears ground

Optional

  • 1 stick stick cinnamon or cinnamon powder
  • 3 pods cardamom

Instructions
 

  • 1/2 cup rice, rinsed with cold water
  • 1/2 cup milk
  • 1/4 cup sugar (use less or more to taste)
  • 1/2-1 tsp mastic (ground)
  • Optional:
  • 1 stick cinnamon or cinnamon powder
  • 3 pods cardamom
  • In a POT, add rice and 1 cup cold water with a pinch of salt.
  • Optional: Add cinnamon and/ or cardamom.
  • Cover. Bring to boil.
  • Turn heat to low and cook for 15-30 minutes until the rice is cooked. The time depends on the type of rice.
  • Add milk and sugar. Mix well.
  • Stir in ground mastic. Start with 1/2 tsp. Add more to your taste.
  • Cover. Bring to boil.
  • Turn heat to low and cook for about 5 minutes, until the rice thickens.
  • Fill rice pudding in 3-4 dessert dishes.
  • Let cool for 30 minutes.
  • Let cool in the fridge for 1 hour.
  • Enjoy!
Greek Halloumi Salad

Halloumi Salad

SpiceBreeze
Welcome to the delicious world of grilled halloumi salad! This vibrant and flavorful dish combines the smoky goodness of grilled halloumi cheese with a medley of fresh vegetables and zesty dressing. Whether you're looking for a light lunch, a refreshing side, or a vegetarian option, this salad is sure to satisfy your cravings.
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hands-on time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Salad Base

  • 1 Frisee lettuce or your lettuce of choice

Soft Ingredients

  • 1-2 oranges
  • 8 oz cherry tomatoes halved

Protein

  • 2 Halloumi cheese or firm mozzarella or firm tofu about 8 oz each
  • oil

Salad Dressing

  • 1 tbsp mastic olive oil [1] see notes for recipe
  • 1 orange for juice
  • salt & pepper

Suggested Side

  • 1 baguette sliced

Instructions
 

Prepare Oranges

  • Peel the oranges.
  • With a sharp knife, remove the peel and white pith from the sections.

Mix Dressing

  • In a BOWL, mix mastic olive oil [1] with 1 tbsp orange juice and salt and pepper to taste.

Fry Halloumi

  • Cut halloumi into thin slices (8 slices per package).
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry halloumi slices for about 2 minutes until they turn golden on both sides and start slightly to melt.

Assemble

  • Distribute lettuce on plates.
  • Place cherry tomatoes and orange sections on lettuce.
  • Drizzle with vinaigrette.
  • Place halloumi slices on top.
  • Optionally, serve with warm baguette slices.
  • Enjoy!

Notes

[1] recipe for mastic infused olive oil
Rice porridge with grilled vegetables

Savory Rice Porridge

SpiceBreeze
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Cuisine Greek
Servings 3

Ingredients
  

  • 1 lb grilled meat and/or grilled vegetables
  • 2 cups rice
  • 4 cups broth
  • 4 tbsp butter
  • 1 lemon for juice
  • 1 tbsp parsley chopped
  • 4 tomato/es chopped
  • 1 clove garlic grated
  • green cardamom pods
  • 1/2-1 tsp ground mastic
  • salt

Instructions
 

Rice

  • In a POT, add rice, broth, cardamom and salt to taste.
  • Cover. Bring to boil. Turn heat to low. Cook until rice is done.
  • Optional: Add 1/2 cup milk and cook about 5 minutes until the rice thickens
  • Take cardamom out.

Mastic Butter

  • In a small POT, melt butter with ground mastic to taste over low heat.

Serve

  • Drizzle butter over plated rice.
  • Serve with grilled meat and/or veggies.
  • Add a tomato salad seasoned with 1 tbsp lemon juice, fresh parsley, and garlic. No oil.
Orange Semolina Cake

Orange Semolina Cake

SpiceBreeze
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Cuisine Greek
Servings 0

Ingredients
  

Shopping list for the batter

  • 1.5 cup semolina
  • 0.5 cup sugar use to taste: up to 0.25less or more
  • 2 tsp baking soda
  • 0.25-0.5 tsp ground small mastic tears
  • 1.5 cup yogurt
  • 0.5 c milk
  • 1 tbsp lemon juice

Shopping list for the syrup

  • 0.75 cup sugar use to taste: 0.25less or up to 0.75more
  • 1 cup orange juice
  • 3 green cardamom pods optional
  • 1 stick cinnamon optional

Shopping list for garnish (optional)

  • 1 orange halved and sliced
  • 0.5 cup powdered sugar
  • 1 cup ice cream vanilla or orange flavor

Instructions
 

Syrup

  • In a small POT, add bring 0.5 cup of water to boil.
  • Stir in sugar until dissolved.
  • Optional: Add cardamom or cinnamon.
  • Mix in orange juice. Return to a boil.
  • Turn heat to low and cook slowly for about 10 minutes. The syrup shall have thickened but still be runny.
  • Remove and let cool.

Batter

  • In a BOWL, mix semolina with sugar, baking soda, and mastic.
  • Add yogurt, milk, and lemon juice.
  • With an ELECTRIC MIXER, beat until the batter is creamy.

Bake

  • Preheat OVEN to 350°F.
  • Spread a thinly layer of butter onto a BAKING PAN.
  • Pour the batter into the BAKING PAN.
  • Bake for about 1 to 1.5 hours until its baked and lightly golden.
  • If the top turns brown before it fully baked, cover the pan with aluminum foil for the remaining baking time.
  • Take the BAKING PAN out.
  • Pour syrup over hot cake.
  • Let cool.

Serve

  • Sprinkle cake with powdered sugar.
  • Serve cake with orange slices and/or ice cream.

Notes

Here are some Greek cake recipes. For all you can add ground mastic tears to the batter to get this special flavor:
Mastic Tears
Mastic Tears
Mastic Tears
29
Mar, 2023
Vietnamese Bánh Xèo

Vietnamese Bánh Xèo

Vietnamese
Bánh Xèo

A Magic Combination of Flavors and Textures

Bánh xèo is a delicious Vietnamese dish that can be described as a crispy rice flour crepe filled with savory ingredients such as shrimp, pork, and bean sprouts.

Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce made from fish sauce, lime juice, sugar, and chili. Our spice blend lets you skip the fish sauce. 

Bánh Xèo Spice Blend
[1] Turmeric, chives, fenugreek
[2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
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Vietnamese Bánh Xèo

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Tips & Tricks

  • The texture of bánh xèo is supposed to be crisp on one side and soft on the other side. If you are not up to this experience, you can have it crisp on both sides by frying the crêpe on the other side as well. Before you decide, fry one tbsp of the batter to see how it turns out and how you like it.
  • The crepe turns out best with plain standard rice flour. All-purpose flour is a great substitute and better than missing the experience altogether.
  • Pork belly and shrimp is the authentic choice. Other fillings became popular as well, for instance, finely shredded carrots, zucchini, or cabbage. Add protein with thinly sliced firm tofu or tempeh.
  • Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Substitute with a selection of fresh parsley, chives, basil, and thyme.
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Vietnamese Bánh Xèo

Vietnamese Bánh Xèo

SpiceBreeze
Bánh Xèo is a delicious Vietnamese crispy crepe seasoned with turmeric and filled with savory ingredients. Bánh Xèo is best served with fresh herbs, lettuce leaves, and a sour-sweet-salty-spicy dipping sauce. Our recipe includes a mild dipping seasoning that lets you skip the fish sauce. The combination of flavors and textures creates a mouthwatering and satisfying meal that is a must-try for anyone who loves Vietnamese cuisine
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Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

Batter

  • 1 cup rice flour *1
  • 4 tsp starch (corn starch or arrowroot)

Dipping Sauce (Nước chấm)

  • 1/4 cup lime or lemon juice
  • 1 tbsp soy sauce or tamari *2
  • 1/8 cup sugar *2

Filling *(3)

  • 1 cup pork belly or bacon *4 thinly sliced
  • 1 cup shrimp *4 peeled, deveined
  • 1 small onion thinly sliced
  • 3 cups mung bean sprouts *5
  • 6 cups lettuce leaves & fresh herbs *6

Others

  • oil *7
  • salt & pepper

Bánh Xèo Culinary Spice Kit

  • Pouch [1] Turmeric, chives, fenugreek
  • Pouch [2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Instructions
 

Dipping Sauce (Nước chấm)

  • In a BOWL *8, add lime juice, soy sauce, and 1/2 cup of water. Add Bánh Xèo [2] spices and sugar. Stir until dissolved. Set aside for later.

Batter

  • In a BOWL *8, mix flour, starch, Bánh Xèo [1] spices, and 1/2 tsp salt.
  • Add 2 cups of water. Mix well.
  • Let it rest for 15 minutes.

Frying Step 1 *(9)

  • In a 9-inch PAN, heat 1 tbsp oil over high heat.
  • Add pork, shrimp, and onions. Season with salt & pepper to taste. Fry for 3 minutes. *10
  • Divide into 3 parts. Take 2 parts out. Set aside.

Frying Step 2

  • Add 1 tsp oil. Reheat PAN to sizzling.
  • Give the batter a stir. Quickly, spread 1/2 cup of the batter over the remaining filling in the PAN and twirl to cover the bottom with a thin layer of batter. Cook 1 minute over high heat.
  • Turn heat to medium. Spread 1/2 cup of the sprouts on the crepe and sprinkle with salt to taste.
  • Cover. Cook for 3 to 5 minutes until the edges of the crepe turn golden crisp.
  • Fold the crepe in half. Transfer it to the OVEN to keep it warm.

Frying Step 3

  • Return second part of the filling from Step 1 to the PAN.
  • Continue with repeating Step 2.

Frying Step 4

  • Return third part of the filling from Step 1 to the PAN.
  • Continue with repeating Step 2.

Serve

  • Serve each crepe on a bed of lettuce leaves and fresh herbs. Add the remaining sprouts.
  • and dipping sauce.
  • Enjoy!

Notes

(1) Use standard plain rice flour, not the glutinous one that is used for mochi.
Substitute rice flour with all-purpose flour, if necessary, though rice flour makes the crepe more crisp.
(2) Optionally, increase up to double the amount.
Substitute soy sauce with tamari, coconut or liquid aminos, or with Worcestershire. Learn more in our blog.
(3) Double the filling to add as sides.
(4) Pork belly and shrimp is the authentic choice.
Substitute with finely shredded (mixed) vegetables, for instance, carrots, zucchini, or cabbage; thinly sliced firm tofu or tempeh; shredded chicken or beef.
(5) Substitute with the upper soft part of Savoy cabbage, finely shredded.
Optionally, add some thinly sliced green onions.
(6) Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Parsley, basil, chives, and thyme are great substitutes.
(7) Use oil sparingly, just as much not to burn the meal.
(8) Don't use a stainless steel bowl.
(9) The bánh xèo crepe is supposed to be crisp on one side and soft on the other side.
Alternatively, fry the crepe on the other side as well.
(10) Fry until the ingredients are almost done. They will cook further when covered with the batter.
15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

How to cook 34 authentic global recipes without tedious planning.
Moroccan harcha eating

Moroccan Harcha Flatbread

Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!

Ingredients

Dry Ingredients

  • 1 cup fine semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted or olive oil
  • 1/2 cup milk or water

Optional Ingredients

  • For sweet version: up to 2-3 tsp sugar or honey (to taste)
  • For exotic flavor: add 1 tsp rose water or orange blossom water

Instructions

Prepare

  1. In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
  2. Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
  3. Add the remaining ingredients, and stir until a dough forms.
  4. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
  5. Cover and set aside for 5 minutes.

Fry

  1. Shape flat patties in the size of a burger patty or a little smaller and about 1/2 inch thick.
    Alternatively, see this hack on YouTube.
  2. Dust each patty with semolina flour on both sides.
  3. Heat a non-stick pan over medium heat.
  4. Add the harcha patties and fry over low-medium heat for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

  1. Serve for breakfast with honey, jam, butter, and/or cheese.
  2. Serve as a side for tagine.

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© Recipe: SpiceBreeze
Cuisine: Moroccan / Category: Arabia/Middle East
Moroccan Harcha Flatbread

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13
Mar, 2023
Indian methi paratha

Indian Methi Paratha

How to cook 34 authentic global recipes without tedious planning.
Indian methi paratha

Indian Methi Paratha

Yield: 3

Methi paratha is a popular Indian flatbread that is made with fenugreek leaves and wheat flour. Fenugreek leaves, also known as methi, have a distinct bitter flavor and are packed with nutrients. Methi paratha is a healthy and delicious dish that can be enjoyed for breakfast, lunch, or dinner. The paratha is usually served with yogurt, pickle, or any side dish of your choice. In this recipe, we will show you how to make methi paratha at home in a few easy steps.

Ingredients

  • 2 cups wheat flour
  • 1 cup fresh methi (fenugreek leaves), washed and chopped, or 3 tbsp dried crushed methi
  • 1/2 tsp salt
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp oil or ghee

Recommended Spices

  • 1 tsp cumin or coriander or mixed, or ginger
  • 1/2 tsp turmeric
  • 1/2 tsp ajwain seeds

Optional

  • 1/2 tsp chili powder or more to taste

Instructions

Prepare

  1. In a BOWL, combine flour, methi, spice blend, and salt & chili (opt.) to taste. Mix well.
  2. Add sour cream, oil. and 1/4 cup. Mix well.
  3. Knead into a smooth dough. Gradually, add water as necessary, one tbsp at a time. The dough should be soft but not sticky.
  4. Cover the BOWL with a damp kitchen towl. Let it rest for 15-30 minutes.
  5. Divide the dough into equal-sized small balls.
  6. Roll each ball into a flat disc using a rolling pin and some flour for the surface.

Cook

  1. Heat a non-stick PAN over medium heat.
  2. Place the rolled-out paratha in the PAN and cook for 1-2 minutes or until the underside is slightly browned.
  3. Flip the paratha, and cook the other side until brown spots appear on the surface.
  4. Apply a little oil or ghee on both sides and cook until the paratha is crispy and golden brown.

Serve

© Recipe: SpiceBreeze
Cuisine: Indian / Category: Asia - South
Indian Methi Paratha

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2
Mar, 2023
Thai Pad Kee Mao

Thailandese Pad Kee Mao

Thai
Pad Kee Mao

The Drunken Noodles
Pad Kee Mao’s translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name.

One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels
Pad Kee Mao Spice Blend

Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

 

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Thai Pad Kee Mao

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Thai Pad Kee Mao

Thailandese Pad Kee Mao

SpiceBreeze
Pad Kee Mao's translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name. One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels.
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Hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1 lb beef steak *1 thinly cut

Fresh Produce

  • 12 oz vegetables *2 finely cut
  • 5 cloves garlic crushed + peeled
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced

Packaged Goods/Staples

  • 8 oz wide long noodles *3
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar or palm sugar to taste
  • oil
  • salt & pepper

Pad Kee Mao Culinary Spice Kit

  • 1 pouch Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Optional

  • season with fish sauce to taste

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Seasoning

  • In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao spices
    (depending on your desired heat level), sugar, and 1/8 cup of water.

Fry

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add garlic. Stir-fry for 30 seconds.
  • Add meat. Fry until meat is almost done. Take meat out and set aside.

Cook

  • Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
  • Cook for about 5 minutes until vegetables are done.
  • Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
  • Stir in 2 tbsp lime juice or more to taste.

Serve

  • Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!

Notes

(1) Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.
(2) Suggested vegetables: bell pepper, carrots, mushrooms, Savoy cabbage, broccoli, mung bean sprouts.
(3) Try rice noodles for a change.
 
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2
Mar, 2023
Tunesian Tabil Apricot Tagine

Tunisian Tabil Abricot Tagine

Tunisian
Tabil Apricot Tagine

Tabil with a Twist

Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as “tabil”. Our blend is a new approach to this classic with caraway instead of cumin.

This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection.

Tabil Spice Blend
Coriander, smoked paprika, caraway, chili, mint leaves
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Tunesian Tabil Apricot Tagine

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Tunesian Tabil Apricot Tagine

Tunisian Tabil Apricot Tagine

SpiceBreeze
Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as "tabil". This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection with the tender apricots, resulting in a dish that is both comforting and exotic.
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hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken pieces boneless *1, cut into 1 inch pieces

Fresh Produce

  • 1 onion chopped
  • 2 cloves garlic optional, chopped
  • 1 bunch kale any type, chopped *2

Dairy

  • 2 tbsp butter

Packaged Goods/Staples

  • 1/4 cup chopped apricots *3
  • 2 tbsp oil
  • salt & pepper

Tabil Culinary Spice Kit

  • 1 pouch: Coriander, smoked paprika, caraway, chili, mint leaves

Suggested Sides

  • Moroccan harcha flatbread see recipe link in notes
  • couscous, bulgur, or farro
  • boiled potatoes
  • salad Tip: Add 1 tsp of rose water.

Instructions
 

Marinate

  • In a BOWL, mix chicken pieces with 2 tbsp oil, Tabil spices, and salt to taste.
  • Let the chicken marinate in the fridge for 1 to 2 hours.

Fry & Cook

  • In a POT, heat 2 tbsp butter and fry onions and optional garlic over low heat until the onions turn slightly brown.
  • Add chicken and apricots. Fry over medium heat for 10 minutes. Stir occasionally.
  • Add kale, 1/2 cup of water (or broth), and salt & pepper to taste.
  • Cover and cook over low heat for 20 minutes or until the meat*1 is tender.
  • Optionally, thicken the sauce with 1 tsp corn starch or arrowroot powder.

Serve

  • Serve with your preferred sides.
  • Optionally, garnish with parsley or mint leaves.
  • Enjoy!

Notes

(1) Substitute with beef or lamb stew or with 2 lbs bone-in chicken. Adjust cooking time.
(2) Substitute with green cabbage or potatoes.
(3) Substitute or mix with other dried fruits, for instance, raisins, mango, or prunes.
 
Moroccan harcha flatbread
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