One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

The title of this may cause you to think it's complicated, but it's not. Warm, spicy, and creamy comfort food. You won't be sorry for trying this one.

From Half Baked Harvest

Ingredients:
~1 lb. boneless, skinless chicken thighs, cut up into bite-size pieces
~2 tbs. olive oil
~2 tsp. smoked paprika
~1 tsp. cumin
~3/4 tsp. cinnamon
~1/2 tsp. coriander
~1/8 tsp. cayenne pepper
~1/2 tsp. pepper
~1/2 tsp. salt
~1 large shallot, thinly sliced
~1 tsp. fresh ginger, grated
~2 cloves minced garlic
~1 red bell pepper, chopped
~3 carrots, chopped
~3 tbs. tomato paste
~1 chipotle chile in adobo, minced
~2 cups chicken broth
~2 cans chickpeas, rinsed and drained
~1 lemon (zest and juice)
~1/4 cup fresh cilantro

For the couscous:
~1 box prepared couscous (I always make mine with chicken stock for more flavor!)
~1/4 cup chopped pistachios
~6-8 dried dates, chopped
~4 oz. goat cheese, crumbled

1. In a small bowl, combine smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt, and pepper.
2. Heat olive oil in a large high-sided skillet over medium high heat. Add chicken and half of the seasoning mixture. Brown chicken all over until cooked through, about 6 minutes. Remove chicken and set aside.
3. Add a little more olive oil to pan and swirl to coat. Add shallot, ginger, garlic, red pepper, and carrots. Saute for 4-6 minutes. Add remaining spice mixture and saute another 30 seconds, stirring constantly.
4. Add chicken back to skillet and stir in tomato paste, chipotle, chicken broth, and chickpeas. Bring to a boil and reduce heat. Simmer 5-10 minutes or until mixture thickens. Remove from heat and stir in cilantro, lemon zest, and juice.
5. Divide couscous among bowls or plates and sprinkle with pistachios and dates. Top with chickpea mixture. Sprinkle on goat cheese and garnish with extra chopped pistachios and cilantro.

Slow-Cooker Chicken Mole Tacos with Queso Fresco, Cilantro, and Lime

Smoky and spicy. The lime, cilantro, and queso fresco brighten it up and balance it out to create a delicious taco.

From Cooking Light

Ingredients:
~2 lbs. boneless, skinless chicken thighs
~1/4 tsp. kosher salt
~1/4 tsp. freshly ground black pepper
~1/4 cup water
~1/4 cup smoked almonds (the smoked part is key - do not substitute regular almonds)
~1/4 cup raisins
~2 tbs. unsweetened cocoa powder
~1 tbs. ground cumin
~2 tbs. tomato paste
~2 chipotle chilies, canned in adobo sauce
~1 tbs. adobo sauce
~1 tsp. ground cinnamon
~4 garlic cloves, crushed
~1 small sweet onion, chopped
~corn tortillas
~cilantro, torn or chopped
~queso fresco
~lime juice

1. Sprinkle chicken with salt and pepper. Place in slow cooker.
2. Place water and remaining ingredients (up to tortillas) in a food processor. Process until smooth and spread mixture over chicken.
3. Cover and cook on low for 8 hours. Shred chicken with forks.
4. Set oven to Broil. Spray tortillas on both sides with cooking spray and place on baking sheet. Broil until they start to bubble and brown. Flip and repeat on other side.
5. Top tortillas with chicken, cheese, cilantro, and a few squeezes of lime juice.

Slow-Cooker Bolognese Sauce

Stove-top bolognese is delicious but time consuming. This version is just as yummy, but takes much less time to prepare.

Adapted from Real Simple

Ingredients:
~2 medium/large shallots, finely chopped
~1 stalk celery (with leaves!), finely chopped
~1 large carrot, finely chopped
~2 tbs. olive oil
~1 lb. ground beef
~1/2 lb. ground pork (do not skip the pork - it adds a lot of flavor)
~1 cup milk
~1 6oz. can tomato paste
~6 14oz. cans diced tomatoes
~4 tsp. kosher salt
~1/2 tsp. ground nutmeg
~1/2 cup red wine
~long pasta (such as linguine or pappardelle)

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat. Stir frequently until tender - about 10 minutes.
2. Add meat and cook, stirring frequently, until it loses its pink color. Add milk. Increase heat to high and cook until the milk has evaporated. Transfer to slow cooker.
3. Return the skillet to the heat and add tomato paste and wine. Cook over low heat for about 5 minutes. Add to the slow cooker along with tomatoes, salt, and nutmeg.
4. Cook on low for 8 hours. Serve over prepared long pasta.

Artichoke & Lemon Pasta

Light, bright, and delicious for spring. We roasted the asparagus to give it a deeper flavor.

Adapted from Taste of Home

Ingredients:
~1/2 tsp. salt
~1/2 lb. fresh asparagus, trimmed and cut into 1 and 1/2 inch pieces
~12 oz. uncooked bowtie pasta
~3 tbs. olive oil
~1 14oz. can quartered artichoke hearts, drained
~2 garlic cloves, minced
~1 cup crumbled goat cheese
~2 tbs. minced fresh parsley
~1 tbsp. lemon zest
~2 tbs. lemon juice
~1/3 cup grated Parmesan cheese

1. Preheat oven to 375. Place trimmed asparagus on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast about 10 minutes. If you asparagus is on the thinner side, you will need less time to roast - keep an eye on it so it does not burn!
2. Cook pasta in salted water according to package directions. RESERVE ONE CUP PASTA WATER - this is important - it will become the base of your sauce. Return pasta to pot.
3. In a large skillet, heat 1 tbs. oil over medium-high heat. Add artichoke hearts and cook for 4-6 minutes or until lightly browned. Add garlic and cook one minute longer. Add to pasta.
4. Add asparagus, goat cheese, parsley, lemon zest, lemon juice, salt, and remaining oil. Toss to combine and add just enough pasta water to coat (I used about 1/2 a cup). Heat through and serve topped with Parmesan cheese.

Roasted Potato Soup

Let's face it. Potato soup is hard. It often smells great but tastes bland. This is my flavorful take on the classic, complete with bacon, roasted potatoes, and smoked Gruyere cheese.

A Tied by Colorful Apron Strings original - created in our kitchen.

Ingredients:
~3 lbs. petite potatoes, quartered (I used yellow, red, and purple - the purple ones gave the soup a grayish tint, but it's still delicious!)
~6 slices bacon, chopped
~2 tbs. flour
~32 oz. chicken stock
~olive oil
~salt and pepper
~3 garlic cloves, minced.
~2 medium shallots, diced
~smoked Gruyere cheese, grated
~1 tbs. butter
~3 tbs. heavy cream

1. Preheat oven to 400. Arrange potatoes on baking sheets and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes or until slightly browned and crispy.
2. Heat soup pot to medium heat and add bacon. Cook 2-3 minutes and remove; leaving bacon fat in the pot.
3. Add shallots, garlic, and butter to bacon fat. Saute until soft, about 5 minutes. Add flour and stir to thicken.
4. Add chicken stock and bring to boil.
5. Reduce heat to low and add roasted potatoes. Simmer for 10 minutes.
6. Using an immersion blender, puree soup until desired thickness (I like mine mostly pureed but slightly chunky). Stir in cream.
7. Serve into bowls and top with reserved bacon and Gruyere cheese.