This dish is slow food magic! Use half of the spinach in the meatballs themselves, and reserve the other half for the sauce – same goes for the cilantro. You can buy Baharat spice or make your own blend like we do.
This dish is a Toad Hall favorite. For added zing, grate a little extra ginger and add it to the sauce in step 9.
Personalize this dish with your favorite salsa and adjust the amount of chili powder to your liking. Any shredded chicken will work here, from a poached or grilled chicken breast to some leftover rotisserie.
The only fresh ingredients you need are parsley and cilantro from your CSA basket; everything else in this dish is a pantry staple.
This aromatic, Middle Eastern-inspired dish incorporates two unique spice blends: Barahat and Merguez. You can buy both pre-mixed or blend your own at home.