Moroccan Fish Puree
Ingredients. 1 Clove of Garlic, Minced . ½ lean ground chicken . 1 no salt added black beans, rinsed and drained . 3 raw almonds, soaked in water...
- 1 tsp Paprika
- 1 tsp Cumin
- ¼ tsp Cinnamon
- ¼ tsp Turmeric
- 1 tsp Apple cider vinegar
- 1 Clove garlic, minced
- 8 oz White fish fillets (tilapia, flounder, etc)
- ⅓ cup Light coconut milk
- 1 cup No salt added chickpeas, drained and rinsed
- 2 tbsp Cilantro, chopped
Directions
In a saute pan, heat 2 Tbsp water over medium-high heat. Add garlic and cook 1 minute, stirring often, until fragrant.
Add chicken and cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.
In a food processor or blender, combine 2 Tbsp water, soaked almonds, chicken broth, paprika, cacao, paprika, oregano, cumin, coriander, garlic powder, and cinnamon. Process until smooth.
Add black beans and sauce to chicken and bring to a simmer. Transfer mixture to food processor or blender with cilantro and pulse until smooth.
*Shortcut for soaked almonds: Place almonds in a small pot and cover with water. Bring to a boil then reduce heat to low and simmer 15-20 minutes, until plump.
