Brainy North African Stew...

North African cuisine can be as hot as it is hot in the Sahara desert and usually cooked in a pot called a tajine. A lot of people don't know that the top of portion of the African Continent is the Sahara desert; and in fact, its an area as large as the United States.

North African identity is complicated. North Africa has experienced the influence of Greece, Britian, Germany and Italy; as well as the strong French influence which introduced the French language as an attempt to reject all others.

For this dish, you will need to have: skinless, boneless chicken thighs, one glove of garlic, one purple or sweet Spanish onion, jarred roasted red bell pepper, red chili peppers or red pepper flakes, coriander and cumin. Also, you will need: Kalmatta olives, diced tomatoes, yogurt and potatoes.

Saute chopped onion in 3 tbs olive oil and 1 tbs coconut oil with a pat of butter. Once browned on the edges, push aside in the skillet and add the chicken thighs (marinated in fresh squeezed lemon juice for 15 min prior to cooking).

Next, add half a jar of roasted red peppers, half a med. can of diced tomatoes, 1/2 cup of plain Greek yogurt, Kalamata olives (as many as you like), 1 tsp of red pepper flakes (or more if you like hot), 1/2 tsp cumin, 1 tsp of coriander and some dried rosemary and mint.

As this mixture simmers, boil several 'whole' potatoes as a side...

*serve with additional yogurt to spoon on...

~ Tutti a Tavola!








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