• Bradley & Alyssa

MoRockin' Chicken & Tofu, Please!

So...it's been a while. That's admittedly on us.

In between month-long ventures to the East Coast, Leaf starting a new job, and the beginning of the holidays, we got distracted. Guilty! But in our defense, we have also been making a valiant effort during this time to eat out more, you know, to support our favorite restaurants during a really tough time. It's funny that today, it is considered a heroic act to order food locally (from our couch, in sweats nonetheless) in order to save the restaurant industry. It's hard work, but someone has to do it...

You can check out all of our latest adventures on our Instagram to see some of our favorite takeout joints, as well as places that have private dining. If you told us we would be dining out in snow globes and greenhouses even a year ago, we likely wouldn't have believed you.

But we missed the kitchen, and especially missed you guys, so we are back and boy, is this one a delicious recipe. It's that time of year where you want your food to taste like a hug -- warm, cozy and filling. We took inspiration from Moroccan spices, blended into a mix commonly known as ras el hanout, to make a truly filling dish. Not only is it delicious, but super easy to whip together.

Servings: 6-8

Course: Entree


  • 4-6 cups of chicken and/or tofu, cut into cubes

  • 1 large onion, roughly chopped

  • 4 cloves garlic, thinly sliced

  • 1 large lemon, cut into 1/4 inch slices

  • 1 handful of chopped flat leaf parsley

  • 1 packet of Morocan Ras El Hanout (we used a packet from Masi Masa, a local Denver company. You can also make your own, like this Epicurious recipe)

  • 1 14.5 can of diced tomatoes

  • 2 cups of veggie broth

  • 1 tbsp olive oil

  • 3-4 cups cooked rice

  • 2 bunches of green beans, sauteed or steamed

  • Tzaziki sauce

  • Fresh pomegranate seeds


1. Cook protein before you begin to make this dish. Lay out the chicken thighs on a baking sheet and toss some salt/pepper on it, with a dash of olive oil. Cook for 19-21 minutes at 425 because it will cook more later in the recipe.

2. If you are using tofu, you will cut into cubes, toss in a light layer of olive oil and salt, and cook in the oven at 350 for 20 minutes. Don't overcook either protein since we will still be adding it to heat later on.

3. Also use this time to prepare your rice and green beans (or other grains and vegetables you will want to serve with this protein).

4. In a large pan, saute onions and garlic in oil over medium-low heat, for about five minutes. Add your pack of spices and stir for a minute, until fragrant. Add your canned tomatoes, veggie stock and lemon slices to the pan and bring to a boil.

5. Once boils, reduce heat to low and simmer for 10-15 minutes, stirring occasionally.

6. Add in your protein (if you are doing tofu and chicken, you will want to grab another pan and split up the sauce).

7. Serve your saucy protein over rice or grains and top with parsley, fresh pomegranate seeds and a nice dallop of tzaziki sauce.

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