| 10 | lb | chicken thighs |
| 1.67 | tbsp | ground ginger |
| 1.67 | tbsp | ground chipotle pepper |
| 3.33 | tbsp | curry powder |
| 1.67 | tbsp | paprika |
| 1.67 | tbsp | garlic powder |
| 0.83 | tbsp | ground coriander |
| 1.25 | tsp | ground cardamom |
| 0.6 | tsp | ground cloves |
| 1.25 | tsp | cayenne pepper |
| 0.83 | tbsp | ground cumin |
| 4 | lb | tofu |
https://www.fifteenspatulas.com/crispy-spice-rubbed-chicken-thighs/
Preheat the oven to 400 degrees F.
Stir to combine the ginger, chipotle pepper, curry powder, paprika, garlic powder, coriander, cardamom, cloves, cayenne, cumin, and salt.
Trim the excess fat from the chicken thighs (any part that overhangs the main piece). Rub the chicken thighs all over with the spice rub.
Cut the tofu into cube and cover in the spice rub.
(Note: The following may take too long with the current number of DHers. It probably makes more sense to only fry or bake the chicken, not both.)
Heat an ovenproof skillet over medium heat and add enough olive oil to coat the bottom of the pan (about 2 tbsp). Cook the chicken thighs skin side down (in a single layer) for 10 minutes, until the skin gets crispy (and if the skin isn’t golden brown and crispy after 10 minutes, cook it for a few minutes longer).
Flip the chicken and cook for another 5 minutes, then transfer the skillet to the oven to cook for additional 10-15 minutes, until the chicken is cooked through and has reached an internal temperature of 180 degrees F. Serve and enjoy!
For the tofu, either fry it until golden brown or bake in a 400 degree oven, depending on whether you have more stoves or ovens available.
| 1 | bunch(s) | parsley |
| 10 | unit | cucumbers |
| 0.31 | cup | extra-virgin olive oil |
| 5 | unit | onions |
| 0.5 | cup | cilantro |
| 5 | unit | tomatoes |
Chop tomato, cucumbers, onions, and cilantro and combine in a bowl. Sliced or cubed is fine. :) Add olive oil, salt, pepper, and cumin to taste.
| 5.36 | lb | Chickpeas |
| 0.36 | cup | Olive Oil |
| 0.95 | tbsp | Black Pepper |
| 1.43 | tsp | Smoked Paprika |
| 0.95 | tbsp | Cumin |
| 0.71 | tbsp | Salt |
| 0.95 | tbsp | Red Pepper |
https://www.acouplecooks.com/spiced-crispy-chickpeas/
1. Preheat oven to 400F
2. Drain and dry chickpeas with a paper towel AS MUCH AS POSSIBLE!! rub off and discard skins if possible since they store water
3. Season with a generous drizzle of olive oil, as well as salt, pepper, cumin, red pepper, paprika
4. Spread out chickpeas on baking sheet and roast until very brown and crispy (20-40 minutes)
Feel free to season additionally while chickpeas are still hot!
| 13.3 | clove | Garlic |
| 6.67 | cup | Cilantro (Can also include Parsley) |
| 6.67 | unit | Jalepeño |
| 1.11 | tbsp | Salt |
| 1.67 | tsp | Ground Cardamom |
| 1.67 | tsp | Red Pepper |
| 1.11 | tbsp | Ground Cumin |
| 2.5 | cup | Olive Oil |
| 0.42 | cup | Lemon Juice |
https://cookieandkate.com/zhoug-sauce-recipe/
1. Clean and roughly chop cilantro and jalapeños
2. Put garlic into the food processor and process until very fine
3. Add cilantro, peppers, and spices into food processor and process until finely chopped
4. Stream in olive oil and lemon juice while running food processor and blend until sauce is very smooth
5. Add additional spices or salt as needed
| 40 | unit | Biscotti |
| 40 | unit | Hot chocolate packet |
1. Put out hot chocolate packets and tea bags for people to choose from.
2. Put out biscottis.
3. Before you call essen, heat up water in the water cooker.
4. Yummmm fancy cookies for breakfast!!
| 11 | cup | basmati rice |
| 10 | cup | vegetable broth |
| 1 | unit | onion, minced |
| 0.62 | cup | butter, melted |
| 10 | unit | bay leaf |
| 8 | clove | garlic, minced |
| 1.67 | tbsp | turmeric |
| 0.83 | tbsp | salt |
https://apeachyplate.com/rice-cooker-turmeric-rice/
Melt the butter in the microwave for about 15 to 20 seconds.
Rinse rice in a mesh strainer. Make sure to shake out excess water well.
Add rice, butter, onion, garlic, turmeric, bay leaf and salt in the pot and mix well.
Add vegetable stock and stir ingredients together.
Set rice cooker to cook or start (depending on the cooker functions).
When done, fluff with a fork and serve.
| 1 | lb | tzatziki |
| 1 | jar | Kalamata Olives |
Cook each component of the dish with the following instructions:
Crispy Chickpeas: https://dh.mit.edu/recipes/1546/
Ground Turkey/Tofu for Greek Bowls: https://dh.mit.edu/recipes/1602/
Cucumber Salad: https://dh.mit.edu/recipes/932/
Turmeric (Yellow) Basmati Rice: https://dh.mit.edu/recipes/1556/
Set everything out, and let people make their own bowls.