Not Exactly Shakshuka

So here we sit, stuck at home for at least another 14 days due to global pandemic. What better time than to go through my notes and put up all the recipes I never got around to posting! This here is a spin on the classic shakshuka. However, I've left out the eggs, added chicken, spinach, paneer, and a bunch of Indian spices. So it's Not Exactly Shakshuka any more. However, it is warm and filling and pretty easy to make. It's also versatile. It is easily modified for vegetarian or vegan diets. As always, notes are in blue. There is a link to the YouTube video of this recipe at the bottom.

Shakshuka with Chicken and Paneer

Ingredients

• 3 tablespoon olive oil
• 1 teaspoon brown mustard seed
• 1 teaspoon grated ginger
• 4 cloves garlic, finely chopped
• 1 medium onion, chopped
• 2 quarts canned tomatoes (with liquid)
• 2 tablespoons chili powder
• 2 teaspoon ground cumin
• 2 dried cayenne peppers
• 1/4 - 1/2 teaspoon ground cayenne
• 1 teaspoon garam masala
• 1 tablespoon dried cilantro
• 10 ounces frozen spinach (no need to unthaw)
• 1 pound boneless, skinless chicken (we used breast tenders, thighs would work well. Or leave it out if you want to go vegetarian)
• 1 pound paneer cheese (or other firm, white, cheese if you can't find paneer. Or leave out the cheese and chicken and now this is vegan!)

Directions

1. Heat oil in a large pot over medium high heat (we used our trusty 6 quart dutch oven)
2. Add mustard seed, heat until seeds begin to pop
3. Add ginger, garlic, and onion. Reduce heat to medium and sautee for 5-7 minutes or until onions start to brown.
4. Add tomatoes with liquid, chili powder, cumin, cayenne, garam masala, and cilantro. Stir a simmer for a couple minutes.
5. Add the spinach. (if you threw it in frozen, give it a few minutes to unfreeze and everything to come back up to a simmer. If the spinach is already thawed, go on to the next step.)
6. Add chicken. Simmer for about 15-20 minutes.
7. Add cheese. Simmer another 5-7 minutes. 

Good times!