Moroccan Mock Chicken with Lemon and Olives

Ingredients:
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon turmeric
1 teaspoon cinnamon
1/2 teaspoon freshly ground pepper
2 tbsp olive oil
½ packet of mock chicken pieces
8 potatoes – cut into chunks
Pinch of salt
3 cloves of garlic, minced
1 onion, chopped
Peel from 1lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Method:
1. Combine all the spices in a large bowl. Place the mock chicken pieces in a bowl, coat well with the spice mixture. Let the mock chicken stand for one hour in the spices.
2. In a large, heavy bottomed pan, heat the olive oil on medium high heat. Add the mock chicken pieces, and potatoes, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3. Turn the mock chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the mock chicken is cooked through and the pumpkin is quite tender.
Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous or rice.

Gayatri
Australian School of Meditation and Yoga