Take yourself and a friend on a trip this winter without leaving the dining room! This aromatic dish features the exotic flavours of sunny Morocco. Though the recipe calls for chicken breasts, you could economize by using legs and thighs, and because chickpeas are featured in this dish, vegetarians can enjoy a meatless version served over 2 cups of couscous.
If you’re a novice cannabis cook there are a few things to know about preparing the herb for cooking. You can use leaf, shake or bud: adjust the amount accordingly. In the Pot recipes are tested using leaf, in mild amounts. The use of a coffee mill is suggested to powder the pot so the cannabis will be spread evenly throughout the food. If you don?t have a coffee mill, grind the pot in a bowl with the back of a spoon to get as fine a texture as possible.
The next step, browning, ensures good potency and enhances the nutty flavour. Toast the pot in a dry skillet over medium heat, stirring until it changes colour, about 5 minutes. Then add to your favourite recipe.
3 tbsp butter 45 ml
1 tbsp oil 15 ml
2 chicken breasts 2
2 onions, sliced 2
1 can (19 oz/540 ml) chickpeas 1
4 cups chicken or vegetable stock 1L
2 tbsp browned cannabis 30 ml
1/2 tsp pepper 2 ml
1/2 tsp turmeric 2 ml
1/4 tsp ground ginger 1 ml
1/8 tsp saffron .5 ml
3 cups peeled turnips, in 1 1/2 inch chunks 750 ml
2 cups chopped turnip greens (or spinach) 500 ml
1/4 cup lemon juice 60 ml
1/4 cup chopped parsley 60 ml
Melt butter and oil in a large skillet and lightly brown the chicken. Add onions and stir in until golden. Add chickpeas, stock, browned cannabis, pepper, ginger, saffron and turmeric. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Add turnips and greens and simmer a further 20 minutes.
Remove chicken and turnips and set aside. Bring sauce to a boil and cook over medium high heat for 10 minutes, mashing some of the chickpeas to thicken it. Stir in lemon juice, then add chicken and turnips and reheat. Garnish with parsley.