Ingredients

• 2

  pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

• ½

  teaspoon ginger powder, plus additional ½ teaspoon

• ½

  teaspoon ground cumin, plus additional ½ teaspoon

• ½

  teaspoon ground turmeric, plus additional ½ teaspoon

• 2

  tablespoons Mina extra virgin olive oil

• 1

  medium onion, diced

• 1

  16-ounce jar Mina shakshuka sauce

• 2

  tablespoons Mina harissa

• 1

  can coconut milk

• 2

  cloves fresh garlic, minced

• ½

  cup of water

• 2

  tablespoons fresh cilantro, chopped, plus more for garnish

• 6

  cups cooked basmati rice and naan (optional), for serving

• Lime wedges, for garnish (optional)

• Salt and pepper

Preparation

• Step 1

  Pat chicken dry and coat with ½ teaspoon ginger powder, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, and salt and pepper. Marinate for 30 minutes. 

  *You can substitute dry spices with 3 teaspoons of curry powder or garam masala. 

• Step 2

  Add olive oil to cast-iron pan or Dutch oven over medium heat. Once oil is hot, sear chicken on each side for 3 minutes or until golden brown. Add onion and sauté for a few minutes. Add remaining ginger, cumin, and turmeric and sauté for 1 minute.

• Step 3

  Add shakshuka sauce, harissa, coconut milk, water, and cilantro. Cover and cook on low for 30 minutes, stirring occasionally, or until chicken is thoroughly cooked and tender. 

• Step 4

  Serve with warm naan and/or rice and garnish with cilantro and lime wedges. Enjoy!