Ingredients

2 lbs. chicken breast (raw) – diced 

1 lb. chorizo sausage (raw) – ground 

1 red bell pepper – diced 

1 medium Spanish onion – diced 

¼ cup garlic – minced 

2 cups diced tomato in juice – canned 

1 qt. chicken stock 

2 cups chickpeas – drained 

2 cups red lentils  

2 Tbs. fresh chopped cilantro 

2 Tbs. fresh chopped parsley 

2 Tbs. cumin seeds - whole-roasted-ground* (see note) 

2 Tbs. whole coriander seed - whole-roasted-ground* (see note) 

¼ cup harissa spice 

3 Tbs. paprika 

TT** salt and pepper (see note) 

3oz. olive oil 

Notes: 

*Roast whole seeds in dry pan over high heat – place in mortar and ground fine 

**TT means “To Taste.” 

Directions

In an 8-quart heavy soup pot, put 3 oz. of olive oil and place over high heat.  Once oil is hot, add the diced chicken and ground chorizo and cook for 3 minutes.  

While cooking, continue to stir chicken and sausage and continue over high heat for 2 more minutes.  

Add the peppers and onions and cook for 3 minutes. Allow the moisture from the meat to evaporate and begin to caramelize ingredients.  

Add garlic and continue to cook for 2 minutes, while stirring. 

Add your cumin, coriander, harissa and paprika and cook until spices cook down into the meat and vegetables. 3-4 minutes. 

Add the tomatoes, stock, chickpeas, and lentils, and reduce heat to low. Cook for 30 minutes or until lentils are soft.  

Add the fresh herbs, salt and pepper. Taste and adjust.  

Serve hot.  

Skewer Kabobs Ingredients

1 lb. ground beef 

1 lb. ground Lamb 

¼ diced white onion 

2 cloves minced garlic 

½ tsp. black pepper 

¼.tsp. cayenne pepper 

2 tsp. cumin seed (whole, heat seeds in a small dry pan, then ground to powder) 

¼ tsp. cinnamon 

2 tsp. paprika 

2tsp. turmeric 

1 tsp. coriander seed (whole, heated and ground in Pestle & Mortar) 

½.tsp. ground cardamom 

1 tsp. salt 

2 tsp. chopped cilantro 

2 tsp. chopped parsley 

Skewer Kabob Directions

Mix all ingredients together in a medium bowl 

Take 2oz. of meat mix and squeeze onto a wooden skewer.

Place a medium sauté pan over high heat and add 2 oz of oil. Once oil is hot, reduce heat to medium. 

Place skewer in pan and sear for 2min. Turn skewer over and sear second side.  

Cook all the skewers until internal temp reaches 165 degrees F. 

Hint: You can sear skewers and finish cooking in the oven at 350 degrees 

Charmoula Sauce Ingredients

½. cup roughly chopped cilantro 

½ cup roughly chopped parsley 

2 Tbs. onion-chopped 

1 Tbs. garlic-minced 

¼ cup roasted red pepper-chopped 

1 Serrano pepper-chopped (add more if desired) 

½ lemon- zest and juice 

2 Tbs. ground cumin 

1 Tbs. ground coriander seed 

2 Tbs. smoked paprika 

2 tsp. turmeric 

¼ cup olive oil (plus a little more if needed) 

TT Salt and Pepper (TT=To Taste) 

Charmoula Sauce Directions

Place everything in a food processor, and blend until smooth sauce. Add more oil if necessary; You want the sauce to be “yogurt” consistency. 

Always adjust your seasonings and heat to your desire. 

Pico Ingredients

10 roma (plum) tomatoes, diced (3 cups)

½ red onion, minced (1/2 cup)

3 tbsp. chopped fresh cilantro

½ jalapeno pepper, seeded and minced

1 each lime for zest and juice

3 cloves garlic

Garlic powder

Cumin

Salt and ground black pepper to taste

Pico Directions

Stir the tomatoes, onion, cilantro, jalapeno, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl.

Refrigerate at least 3 hours before serving.

Guacamole Ingredients

2 Avocados – smashed or diced

½ batch of Pico de Gallo recipe above

Guacamole Directions

Mix the avocados and Pico together. Season to taste.

Ingredients:

2 each large sweet potatoes – peeled and cubed 

3 cans black beans, including liquid

2 each red bell peppers – small dice

1 medium onion, diced

1 can garbanzo beans

16 oz. tomato sauce

8 oz. petite tomatoes in sauce

½ each bunch of cilantro, chopped

3 tsp. cumin

2 tsp. paprika

2 tsp. chopped chipotle in adobo

2 tsp. olive oil 

Salt and pepper

Directions:

Preheat oven at 350 degrees. 

Place cut sweet potatoes on a greased sheet pan. Place potatoes in oven and bake until slightly al dente. Put aside for later.

Place olive oil in medium saucepan and place over high heat. Sauté onions and red pepper until caramelized. Add garlic and cook for another 2 minutes.

Add spices and fresh herbs and sauté for another two minutes.

Add both beans with liquid. (This liquid is called Aquafaba. Very flavorful and nutritious, adding value to your chili).

Stir while seasonings and beans cook together.

Add tomato sauce and petite tomatoes to pot. Cook for 45 minutes on low.

Add potatoes to chili and continue cooking for another 30 minutes.

Remove and season to taste.