Silk Road Suppers

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 5 cups baby spinach
• 5 cloves garlic
• 1 medium yellow onion
• 1 tbsp minced fresh ginger
• 2 tbsp olive oil
• 1.5 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 whole lemon
• 1 tsp salt
• 0.5 tsp black pepper
• 3 cups cooked white or brown rice

Steps

1. 1Cut chicken into bite-size pieces. Toss with turmeric, cumin, paprika, salt, pepper, and half the minced garlic.
2. 2Heat oil in a large skillet over medium-high. Cook chicken 6–8 minutes until golden and cooked through; remove.
3. 3Sauté diced onion 4–5 minutes. Add remaining garlic and ginger; cook 1 minute.
4. 4Return chicken; add a splash of water and juice of half a lemon. Fold in spinach until wilted.
5. 5Finish with remaining lemon. Serve over rice.

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Ingredients

• 2 15-oz cans canned chickpeas
• 1 14.5-oz can canned diced tomatoes
• 1 medium yellow onion
• 4 cloves garlic
• 1 tbsp minced fresh ginger
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp garam masala
• 0.75 tsp turmeric
• 1 tsp paprika
• 0.5 tsp chili powder
• 0.5 whole lemon
• 4 cups cooked white or brown rice
• 0.25 cup chopped fresh cilantro
• 1 tsp salt

Steps

1. 1Heat oil in a pot over medium. Cook diced onion 6–7 minutes until deep golden.
2. 2Add garlic, ginger, cumin, garam masala, turmeric, paprika, and chili powder; cook 1 minute.
3. 3Stir in diced tomatoes; simmer 3 minutes. Add drained chickpeas, 3/4 cup water, and salt.
4. 4Simmer 12–15 minutes until thick. Finish with lemon juice and cilantro.
5. 5Serve over rice as bowls.

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Ingredients

• 1.25 lb ground turkey
• 4 cloves garlic
• 0.5 medium yellow onion
• 0.25 cup chopped fresh parsley
• 1.5 tsp ground cumin
• 1 tsp paprika
• 0.75 tsp ground coriander
• 0.25 tsp cinnamon
• 1 large egg
• 2 tbsp olive oil
• 1 cup plain Greek yogurt
• 1 whole lemon
• 0.5 medium cucumber
• 3 cups cooked quinoa or rice
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Mix turkey with grated onion, 3 minced garlic cloves, parsley, cumin, paprika, coriander, cinnamon, egg, salt, and pepper. Form 16 oval kofta.
2. 2Heat oil in a large skillet over medium. Brown kofta 8–10 minutes, turning, until cooked through.
3. 3Stir yogurt with remaining garlic, juice of half a lemon, grated cucumber, and a pinch of salt for the sauce.
4. 4Serve kofta over quinoa or rice with yogurt sauce and remaining lemon wedges.
5. 5Optional: add a handful of spinach on the side or wilted into the hot grains.

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Ingredients

• 1.5 cups dry red lentils
• 1 medium yellow onion
• 4 cloves garlic
• 1.5 tbsp minced fresh ginger
• 1 14.5-oz can canned diced tomatoes
• 1 13.5-oz can light coconut milk
• 1 tsp turmeric
• 1.5 tsp ground cumin
• 1 tsp garam masala
• 0.5 tsp paprika
• 2 tbsp olive oil
• 3 cups baby spinach
• 0.5 whole lemon
• 4 cups cooked white or brown rice
• 1 tsp salt

Steps

1. 1Rinse lentils. Heat oil; sauté onion 5–6 minutes until golden.
2. 2Add garlic, ginger, turmeric, cumin, garam masala, and paprika; cook 1 minute.
3. 3Stir in tomatoes, lentils, coconut milk, 2 cups water, and salt. Simmer 18–20 minutes until creamy.
4. 4Fold in spinach until wilted. Finish with lemon juice.
5. 5Serve over rice. Leftovers thicken for next-day lunch.

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 medium bell pepper
• 1 medium yellow onion
• 4 cloves garlic
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp paprika
• 0.5 tsp turmeric
• 1 tsp ground coriander
• 0.25 tsp cinnamon
• 1.5 whole lemon
• 0.5 cup plain Greek yogurt
• 2 cups baby spinach
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Preheat oven to 425°F. Mix 2 tbsp oil with cumin, paprika, turmeric, coriander, cinnamon, minced garlic, salt, pepper, and juice of 1 lemon.
2. 2Toss chicken thighs and sliced peppers and onion in the spice oil. Spread on a sheet pan.
3. 3Roast 28–32 minutes until chicken reaches 165°F and vegetables char at edges.
4. 4Stir yogurt with remaining oil and a squeeze of lemon for a quick sauce.
5. 5Slice chicken; serve over spinach with roasted veg and yogurt drizzle.

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Ingredients

• 1.5 lb salmon fillets
• 2 15-oz cans canned chickpeas
• 2 cups cherry tomatoes
• 3 cloves garlic
• 0.5 medium yellow onion
• 3 tbsp olive oil
• 1.5 tbsp harissa paste or powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 whole lemon
• 2 cups baby spinach
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Preheat oven to 425°F. Toss drained chickpeas, halved tomatoes, and sliced onion with 2 tbsp oil, cumin, paprika, half the harissa, salt, and pepper on a sheet pan.
2. 2Roast 10 minutes. Rub salmon with remaining oil, garlic, and harissa.
3. 3Push chickpeas aside; nestle salmon on the pan. Roast 12–14 minutes until salmon flakes.
4. 4Toss hot pan with spinach to wilt. Finish with lemon juice.
5. 5Serve salmon over the spicy chickpea-tomato bed.

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Ingredients

• 2 medium eggplant
• 1 14.5-oz can canned diced tomatoes
• 1 15-oz can canned chickpeas
• 1 medium yellow onion
• 4 cloves garlic
• 3 tbsp olive oil
• 1.5 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 0.25 tsp cinnamon
• 1 whole lemon
• 2 cups baby spinach
• 3 cups cooked quinoa or rice
• 0.25 cup chopped fresh parsley
• 1 tsp salt
• 0.25 tsp black pepper

Steps

1. 1Cube eggplant; toss with 1 tbsp oil and a pinch of salt. Roast at 425°F for 15 minutes while you start the stew, or sauté in the pot.
2. 2Heat remaining oil in a pot. Cook onion 6 minutes; add garlic, cumin, turmeric, paprika, and cinnamon 1 minute.
3. 3Add tomatoes, chickpeas, roasted eggplant, 1 cup water, salt, and pepper. Simmer 15–18 minutes until thick.
4. 4Stir in spinach and parsley. Finish with lemon juice.
5. 5Serve over leftover quinoa or rice.

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