Roasted paprika and almond medley

 This is originally from Linas matkasse but we've made it our own since we originally got the recipe back in 2015 and its become a staple. It punches way above its weight in terms of flavours! This goes excellently inside liba bread with a meat+hummus or tzatsiki etc.

 Ingredients

•  Olive Oil
• Vinegar
• Red pepper flakes
• Parsley (fresh or frozen)
  
• Sliced almonds (50g per 2-4 capsicum)
  
• Red Capsicum/Paprika (multiples of 2)

Method

1. Pre-heat the oven to 250 degrees C
2. Slice the capsica in half and arrange in an oven dish, sprinkle olive oil, salt and red pepper flakes over the top
3. Roast in the upper part of the oven for 20 minutes
4. Toast sliced almonds until light brown and crunchy
5. Chop the roasted capsica into small cubes and add to a bowl
6. Add the toasted almonds, a drizzle of vinegar, more red pepper flakes, parsley and salt and mix together
7. Eat!
    

Slow cooker Moroccan chicken stew with butternut squash

This recipe isn't unique and a quick google search yields lots of variations, but this is how I make it, most of the time. It is moroccan themed and is warm and hearty. I probably shouldn't have added the raisins at the very beginning, but they were still yummy so thats an extra step cut out! I also added only a third of a cup of stock and the stew was quite thick, which is how I like it, but thats a personal preference. I used butternut squash in this but I suspect it would work just as well with pumpkin or acorn squash.

Ingredients:

1 Small butternut squash, peeled and cubed
1kg Chicken thighs (~8, bone-in, skinned)
2 small onions, diced
6 cloves of garlic, chopped
1" piece of ginger, chopped
1 can garbanzo beans, drained and rinsed
1/3 cup stock
squeeze of tomato puree
Raisins
Spices (garam masala, paprika, chilli flakes, cumin powder, nutmeg, cinnamon)

Method:

1) Brown the chopped onions, garlic and ginger in a little oil on high heat (~7 minutes)
2) Add everything to the slow cooker. The only thing I was careful about was that the chicken wasn't on the very bottom.
3) I added the spices by eye, but it was perhaps about a teaspoon of garam masala, salt, cumin powder and 1/2 and teaspoon of paprika and chilli flakes and a shake of nutmeg and cinnamon powder.
4) On high for 3.5-4 hours.
5) Garnish with chopped parsley and eat with crusty buttered bread. It also works really well with couscous.