Date Tagine Oamc Paleo Primal Freezer Meal Recipes

CHICKEN PROVENCAL OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Salt chicken thighs and set aside. Combine all other ingredients into a uniform mixture and add chicken thighs.
• Divide into five packs and freeze. Thaw before cooking.
• Pressure cooker directions: Bring to pressure and cook 15 minutes. Use natural release.
• Slow cooker directions: Cook four to six hours on low.

CRANBERRY PORK OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut pork into two-inch chunks and salt.
• Combine all ingredients except orange juice. Divide into five packs and freeze.
• Pressure cook or slow cook, adding 1/2 cup orange juice per freezer pack.

SWEET & SOUR CHICKEN (OR PORK) OAMC

Steps:

• Cut chicken into bite sized pieces. Place in a large zipper baggie.
• Add garlic, reserved pineapple juice and ginger root. Seat bag and squish it around to coat the chicken with the marinade.
• Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning).
• While chicken is marinating, chop bell pepper and onion.
• Heat oil in a large skillet or wok.
• Add green pepper and onion and saute for 3-4 minutes.
• Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
• In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps. Add this mixture to the skillet. Stir.
• Add the pineapple chunks to the skillet.
• Stir until the mixture has thickened slightly.
• Serve over cooked rice.
• To freeze: Allow to cool. Package in a rigid container or in a large freezer bag.
• To serve: Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.

GINGER CHICKEN WITH CHICKPEAS (MOROCCAN TAGINE)

Steps:

• Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
• Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
• Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss).
• Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
• Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss).
• Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
• To serve, place chicken into a deep dish & cover with sauce.

MOROCCAN TAGINE

Steps:

• In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
• Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
• Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
• Stir mixture occasionally while cooking.
• Serve this stew over couscous, rice or cooked grains.

MOROCCAN TAGINE

Steps:

• Heat oil in a saucepan over medium heat.
• Add the onion and garlic, stirring for a few minutes until onion is translucent.
• Add chicken and lightly colour, stirring. Remove from pan.
• Add carrots, capsicum, and spices.
• Stir dry to toast.
• Once a nice aroma comes from the pan, add 1/2 cup of water.
• Cook stirring occasionally for 5 minutes.
• Add remaining ingredients.
• Cover and simmer over a medium heat for 30 minutes until veggies are tender.
• Stir frequently during cooking, to prevent catching on the bottom.
• You may need to add additional water.
• Serve with couscous.
• NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
• Make sure you rinse the excess salt off and dry well in that case.

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT

Steps:

• Par-boil the carrots in boiling water for about 3 -5 minutes.
• Preheat the electric Tagine or crock pot to High.
• Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
• Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
• Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
• Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
• Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
• When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
• Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
• Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
• P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
• P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

MEATBALL & TOMATO SAUCE (MOROCCAN TAGINE)

Steps:

• Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
• Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
• Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
• Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.

MOROCCAN CHICKEN AND DATE TAGINE

Steps:

• Cut the dates in half, discard the stone and then chop into six pieces.
• Slice the chicken into short strips.
• Heat two tablespoons of olive oil in a frying pan and stir in the onion.
• Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
• Turn down the heat and cook for about five minutes, before adding in the chicken.
• Cook until the meat is lightly browned.
• Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
• Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
• You should end up with a thick, rusty coloured sauce.
• Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
• Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
• Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.

BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut beef into two-inch chunks and salt generously.
• Combine all other ingredients except red wine and stir to combine thoroughly.
• Stir in beef, divide into five packs and freeze. Thaw before cooking.
• Combine contents of one freezer pack with two cups red wine.
• Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release.
• Slow cooker directions: Cook 8-10 hours on low.