Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

https://www.instagram.com/reel/DA7OzhKvxFh/?hl=en

Creamy Potato Salad

Yield: 6-8 servings

3 pounds Yukon gold or red potatoes, cut into 3/4-inch cubes

2 tbsp apple cider vinegar

1 1/4 cup mayonnaise

1/3 cup relish

1 tsp celery salt

1 tsp Dijon mustard

4 hard-boiled eggs, diced

2 stalks celery, diced

1/2 small red onion, thinly sliced

salt and pepper, to taste

smoked paprika, to garnish

1. In a large pot, place the diced potatoes and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Drain the potatoes in a colander, then return the potatoes to the pot. Drizzle evenly with the vinegar and let potatoes rest for 20-30 minutes, or until cool enough to handle.

3. Meanwhile, in a medium bowl, whisk together mayonnaise, celery salt, dijon mustard, and relish.

4. Once the potatoes are cool, add the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.

5. Taste and season with salt and pepper and garnish with smoked paprika.

6. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Serve chilled, or refrigerate in a sealed container for up to 3 days.

https://www.gimmesomeoven.com/best-potato-salad/

Sausage, Beans, and Greens Soup

Servings: 4

1 tbsp olive oil

2 spicy or Italian sausages, casings removed, chopped

1 onion, chopped

2-3 carrots, chopped

1-2 bell peppers, chopped

4 cloves garlic, finely chopped

salt and pepper

1 tbsp thyme

1 tbsp rosemary

1/2 tsp red pepper flakes

4 cups chicken (or vegetable) stock

1 (14-oz) can diced tomatoes

1 large can cannellini beans, rinsed and drained

1 cup greens (eg spinach, kale, cabbage, chard)

optional: 1/4 cup grated Parmesan

1. In a large pot, heat oil over medium heat. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate.

2. Add onion, carrots, peppers, and garlic to pot. Season with salt and pepper. Cook, stirring frequently, until onions are tender, about 8 minutes.

3. Add thyme, rosemary, red pepper flakes, chicken stock, tomatoes, and cooked sausage. Bring to a boil, then reduce heat and simmer until flavours have melded, about 30 minutes.

4. Using a fork, coarsely mash half the beans. Add to pot along with remaining beans. Let simmer 10 minutes.

5. Divide spinach among bowls, then ladle soup over spinach. If using kale or cabbage, add to pot to let cook for a few minutes to soften.

6. Optional: Garnish soup with Parmesan cheese.

https://www.bonappetit.com/recipe/spicy-sausage-and-white-bean-soup

Shakshuka

Servings: 2-4

1 tbsp olive oil

1/2 onion, diced

1/2 red bell pepper, sliced

salt and pepper

3 cloves garlic, minced

1 (14-oz) can crushed tomatoes

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp red pepper flakes

4 eggs

1/4 cup crumbled feta

1/4 cup cilantro, roughly chopped

1. Preheat the oven to 375F.

2. In a cast iron skillet, heat oil over medium heat. Add onion and red bell pepper. Season with salt and pepper, and sauté for 5 minutes until peppers soften.

3. Add the garlic, tomatoes, and spices. Reduce heat and allow sauce to simmer for 10 minutes.

4. Create 4 small wells in the tomato sauce and crack the eggs into the wells.

5. Place skillet into the oven and bake for 10 to 12 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).

6. Remove from the oven and top with crumbled feta and garnish with cilantro.

7. Serve with toasted bread or pita if desired.

https://thefeedfeed.com/girlwiththeironcast/classic-shakshuka-with-feta

Lemon Chicken

Servings: 2-4

2 chicken breasts

3 tbsp all-purpose flour

3 tbsp almond flour

salt and pepper

2 tbsp butter (or olive oil or a combo)

4 slices lemon

1/2 onion, diced

2 cloves garlic, minced

1/4 cup white wine (or chicken stock)

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp chopped parsley

cooked angel hair pasta

1. Butterfly the chicken breasts in half.

2. In a shallow bowl, combine flours with a generous amount of salt and pepper. Lightly coat each piece of chicken on both sides with flour. Tap off any excess.

3. Heat a large skillet over medium high heat and add butter or olive oil. Once hot, add chicken and cook for about 3 minutes per side, or until cooked through. Remove chicken from pan and set aside.

4. To the same skillet, add the lemon slices and cook until they begin to brown and caramelize, about 1-2 minutes per side. Remove from pan.

5. Reduce heat to medium and add another knob of butter or splash of olive oil. Add onions and cook until they begin to soften, about 4-5 minutes.

6. Add garlic and cook for one more minute.

7. Raise heat to high and add white wine, scraping to deglaze the pan. Let reduce by half.

8. Add chicken stock and bring to a boil.

9. Reduce heat to a simmer and add chicken and lemon slices back to pan. Cook for about 2 minutes, or until chicken is heated through.

10. Add lemon juice and parsley and serve over angel hair pasta.

https://thefeedfeed.com/thefeedfeed/one-skillet-lemon-chicken

Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Green Lentil Soup

Yield: 4 servings

1/4 cup olive oil

1 medium onion, chopped

2 carrots, chopped

4 cloves garlic, minced

2 tsp cumin

1 tsp curry powder

1/2 tsp thyme

1 large can diced tomatoes

1 cup brown or green lentils

4 cups vegetable broth

2 cups water

1 tsp salt

pinch red pepper flakes

ground black pepper, to taste

1 cup collard greens or kale, tough ribs removed and chopped

2 tbsp lemon juice, or to taste

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the diced tomatoes and cook for a few more minutes.

4. Add in the lentils, broth, water, salt, red pepper flakes, and pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.

6. Add the chopped greens and cook for 2 more minutes, or until the greens have softened to your liking.

7. Remove pot from the heat and stir in lemon juice. .

8. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.

https://cookieandkate.com/best-lentil-soup-recipe/comment-page-8/

Sheet Pan Meatballs and Vegetables

Yield: 4 servings

Meatballs:

1 lb ground lamb (or chicken or turkey or pork)

3 cloves garlic, minced

1 tsp fresh thyme

zest of 1 lemon

salt and pepper

Vegetables:

1 small red onion, chopped

1 head cauliflower, chopped into florets

1 head bok choy, chopped, washed, and dried

6 mushrooms, sliced

1/4 head cabbage, thinly sliced

2 tbsp olive oil

2 tsp fresh thyme

juice of 1 lemon

salt and pepper

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.

3. In a large bowl, mix all the veggie ingredients together until all are well coated with oil and seasonings. Spread mixture out evenly over the baking sheet.

4. Place meatballs evenly spaced among the veggies.

5. Bake for 30 minutes. Serve warm.

https://autoimmunewellness.com/sheet-pan-lemon-herb-lamb-and-veggies/

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)

2 cups cooked quinoa (1 cup uncooked)

1/4 onion, diced

2 cloves garlic, minced

1 egg

1/4 cup almond flour

1/6 cup coconut flour

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp red chili flakes

salt and pepper

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.

3. In a large bowl, combine all ingredients.

4. Form into patties and place on prepared baking sheet.

5. Bake for 30 minutes, flipping patties halfway through.

6. Serve with cranberry sauce.

https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Wild Rice Pilaf

Yield: 4 servings

1 tbsp olive oil

1/2 onion, diced

1 stalk celery, diced

3 cloves garlic, smashed

zest of 1 lemon

3 sprigs fresh thyme

1 cup wild rice

4 cups chicken broth

2 tsp salt

1 bunch scallions, thinly sliced (3/4 cup)

ground black pepper

1. In a saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic, lemon zest, and thyme. Saute until vegetables are softened, about 5 minutes.

2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute.

3. Add the chicken broth and salt. Bring to a boil, then reduce heat to low. Simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)

4. Garnish with scallions and season to taste.

https://www.foodnetwork.com/recipes/tyler-florence/wild-rice-pilaf-with-nuts-and-lemon-recipe-1945854

Corn Chowder

Yield: 4-6 servings

1 cup onion, chopped

1/4 cup celery, chopped

2 cloves garlic, minced

2 cups corn kernels

1 1/2 cups potatoes, cubed

3/4 cup red bell pepper, chopped

2 tsp salt

1 tsp black pepper

1 tsp thyme

1/4 tsp red pepper flakes

3 cups chicken broth (or vegetable broth)

3 tbsp all purpose flour (optional)

chives or green onion for garnish

1. Add all ingredients (except garnish) to the slow cooker.

2. Cover and cook on high for 4 hours, or on low for 8 hours.

3. Take 2 cups of the soup and blend in a high-speed blender until smooth. Add back to the rest of the soup and stir to combine.

4. Serve with chives or green onions.

https://www.bakedbyrachel.com/slow-cooker-summer-corn-chowder/

Red Lentil Dahl

Yield: 4 servings

1 tbsp olive oil

1 cup onion, diced

1 1/4 cups celery, chopped

1/2 tbsp garlic, finely minced

1 tbsp ginger, grated

1/4 tsp mustard seeds`

1 tsp coriander

2 tsp curry powder

1/2 tsp onion powder

2 cups yam, peeled, chopped

3 1/2 cups water

1 cup red lentils

1 tsp salt

4 cups chopped baby spinach

2 tbsp lemon juice

1. In a pot, heat olive oil over medium heat. Add onion, celery, garlic, ginger, mustard seeds, coriander, curry powder, and onion powder. Saute for 5 to 8 minutes, or until onions are soft.

2. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes.

3. Add chopped spinach, salt, and lemon. Serve warm.

https://blog.freepeople.com/2019/08/mikaela-reubens-red-lentil-dahl-recipe/

Chicken Korma

Yield: 4 servings

4 large chicken breasts, sliced thin

2 tsp salt, to rub on chicken

1/4 cup coconut oil

1 onion, peeled and sliced

4 cloves garlic, peeled and diced

4 tsp ground turmeric

1 tsp ground cinnamon

2 tsp ground ginger

1/2 cup water

1 cup coconut cream

2 tsp maple syrup (or honey)

cilantro leaves, to garnish

1. Slice the chicken breasts very thin and season with salt.

2. In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on both sides. Remove and set aside.

3. In the same pan, cook the onions and garlic over low heat until they have softened.

4. Add the turmeric, cinnamon, ginger, and water. Cook until the mixture has reduced completely.

5. Return chicken pieces to the pan and cook with the lid on for 30 minutes.

6. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens.

7. Serve chicken korma over cauliflower-cilantro rice.

8. Garnish with cilantro leaves.

https://healingautoimmune.com/Aip-chicken-korma-recipe

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew