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End of the Road Recipes:
Years ago, I was deployed to Iraq with the U.S. Navy. My unit was assigned to a detainee battalion and for the first four months of our nine month tour, we were at Camp Bucca. Our main job was to train Iraqi Correctional Officers (ICOs) so they could take over once we left the country. One ICO would be paired with one U.S. guard whenever we conducted our duties.
At chow time, U.S. Troops and ICOs received different meals. One of the ICOs I was often paired with liked to trade food, and I was always happy to trade, as our meals were far less flavorful than what the ICOs received.
My favorite Iraqi dish was tashreeb. The sweet, tomato based stew was spiced, but not overly so like some curries tend to be. It would usually be made with chicken, but sometimes with lamb. For the vegetarians, the dish was basically the same but with more chickpeas and it had the addition of cauliflower florets in place of the chicken or lamb.
It was always served with plain basmati rice and flatbread on the side, but more commonly in Iraq, the dish is served over torn pieces of pita that soak up the rich broth.
I wanted to make this dish lower carb as a way to kick off the New Year on a lighter note, so I substituted cauliflower rice as the base. If you want to lessen the carbs even more, you can substitute diced zucchini and bell peppers for the chickpeas and carrots.
Curry Cauliflower Rice
Ingredients:
1 1/2 tablespoons olive oil (divided)
2 bags (10 oz each) frozen cauliflower rice (partially thawed)
1/4 teaspoon salt
1/4 teaspoon curry powder
1 large clove minced garlic
1 lemon, halved
Instructions:
Preheat the oven to 400 degree F. Line a large rimmed cookie sheet with nonstick aluminum foil. Brush 1 tablespoon of oil over the foil. Spread the cauliflower rice over the pan. Season with salt, curry powder, and garlic. Toss to coat. Squeeze 2 tablespoons of juice from the lemon and set aside for the tashreeb. Rub the lemon halves with the remaining 1/2 tablespoon oil and nestle into the rice. Bake for 30 minutes or until starting to brown, stirring halfway through baking time. Remove and discard the lemon halves.
Tashreeb
Ingredients:
2 tablespoons olive oil
2 pounds bone-in skinless chicken thighs
1/2 teaspoon salt, divided
1/2 large yellow onion, diced
1 large carrot, peeled and diced
2 large cloves minced garlic
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/2 teaspoon ground cumin
2 cups chicken stock
1 can (14.5 ounces) salt free diced diced tomatoes
1 can (8 ounces) tomato sauce
2 bay leaves
4 cinnamon sticks (or 1/4 teaspoon ground cinnamon)
1 can (15 ounces) chickpeas, drained
3 tablespoons granulated sugar or sugar substitute
1/8 teaspoon ground black pepper
Reserved 2 tablespoons lemon juice
Chopped Italian parsley leaves for garnishing
Instructions:
In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Season the chicken with 1/4 teaspoon salt. Once the oil is hot, add the chicken and cook until golden brown on both sides. Remove to a plate and set aside. Turn the heat to medium low. Add the onion and carrot. Cook for 5-7 minutes or until the onion is almost tender, stirring often. Add the garlic, turmeric, ginger, cardamom, and cumin. Cook for 1 minute, stirring constantly. Add the stock, diced tomatoes (with juice), sauce, bay leaves, cinnamon sticks, chickpeas, sugar, remaining 1/4 teaspoon salt, and pepper. Bring to the boil over medium high heat. Reduce heat to maintain a simmer and cook for 15 minutes (uncovered). Add the chicken back to the pot and cook for an additional 15 minutes or until the chicken is cooked through. Remove and discard the bay leaves and cinnamon sticks. Stir in 2 tablespoons of lemon juice. Add additional salt if necessary. To serve, spoon the rice into 4 bowls. Make an indentation in the center, pushing the rice up the sides of the bowls. Place a chicken thigh in each bowl and top with a ladle of the tomato mixture. Garnish with parsley.
Yield: 4 servings.
