That sounds a lot like my Moroccan Chicken & Olive Tagine recipe.
Would this Moroccan salad meet your client's allergy requirements?
Moroccan Zaalouk Salad ~
2-3 green peppers, or eggplant, or both
1-2 cloves garlic, minced
3-4 small tomatoes, chopped
1 medium onion, minced
1/2 teaspoon red pepper flakes
2-3 tablespoons tomato paste
1 teaspoon parsley, minced
1/2 teaspoon pepper
1/2 teaspoon powdered ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
Broil the green peppers and eggplant until the skin burns black. Put in a paper bag, cool and remove the skin. Sauté the onions and garlic in olive oil over medium-high heat; when onions are soft add the peppers, tomatoes, red pepper flakes and spices. When the tomatoes soften add the tomato paste; lower heat, cover. simmer 15-20 minutes. Cool before serving, sprinkle with parsley.
Can be served either as a sidedish or a dip with Pita Chips (or vegetable chips?)
How about a side dish of zucchini that has been halved and cut into chunks (not sliced) and braised until just barely tender-crisp, (1-3 minutes.) Drizzle with a little olive oil and sprinkle with lemon pepper.
Last edited by LeaHamm; 06-21-2014 at 02:32 PM.
"I'm sure Jude doesn't approve of chocolate for breakfast. He probably doesn't eat anything that wasn't grown in an organic field next to grazing unicorns."