Slow Food Tampa Bay

Slow Food Tampa Bay would like to extend a long overdue thank you to everyone who particpated in the Slow Food $5 Challenge! Please check out our Facebook Page to see a some pictures organized by Slow Food fans in Ruskin.

The organizer of the event, Anita Jimenez was also kind enough to pass along a few of the tasety, inexpensive recipies used in the event. Come back tomorrow for a band new recipe. We love our Slow Food community!

Moroccan Chicken & Vegetable Stew

6-8 servings

I T. salt

2 T. paprika

1T. cumin      

2 tsp. ground ginger

1 ½ tsp. cinnamon

½ tsp. red pepper

1 tsp. black pepper

¼ c. honey

¼ c. lemon juice

3-4 cloves of garlic, diced

2T. olive oil

28 oz. can of diced tomatoes

1 med. Butternut squash,

     peeled & cut into 1” cubes

2 red peppers, in 1” pieces

2 med. Zucchini, halved lengthwise

     & cut into 1” slices

1 lg. onion, coarsely chopped

8 boneless, skinless chicken thighs, cut into 3 pieces each

Preheat oven to 350.

In a large mixing bowl, mix together the first 12 ingredients. Toss in the vegetables and chicken. Pour the mixture into a Dutch oven (or glass baking dish & cover with foil). Bake for 1 hour; if vegetables are not tender enough, continue to bake an additional 10 minutes uncovered. Serve with plain couscous (follow the directions on the box).

For a vegetarian dish, eliminate the chicken and add a can of garbanzos.