Chicken Tenders, Chickpea, and Eggplant Tagine-Style Stew

• Meanwhile, heat a medium pot over medium heat.
• While the pot heats, peel, then cut onion into 1/4-inch pieces.
• Peel, then mince or grate garlic.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then half the onions. Cook, stirring occasionally, until softened slightly, 1-2 min.
• Add rice and half the garlic. Cook, stirring often, until fragrant, 30 sec. 
• Add half the stock powder and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
• Once boiling, stir in raisins. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. 
• Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
• Transfer to a plate.
• While almonds toast, roughly chop parsley.

• Pat chicken tenders dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
• Transfer to a plate and cover to keep warm. Reuse the same pan to cook stew in step 5.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook, stirring occasionally, until softened slightly, 1-2 min.
• Add Moroccan Spice Blend, tomato sauce base and remaining garlic. Cook, stirring often, until fragrant, 30 sec.
• Add chickpeas and canning liquid.
• Scrape up any browned bits from the bottom of the pan, then bring to a simmer.

• Once simmering, add roasted veggies, remaining stock powder and 3/4 cup (1 1/4 cups) water. Bring to a boil.
• Once boiling, reduce heat to medium.
• Cover and cook, stirring occasionally, until veggies and chickpeas are tender, 10-12 min.
• Season with salt and pepper. (TIP: If your stew reduces too much, add 1/4 cup water at a time until you reach the desired consistency.)

• Add toasted almonds and half the parsley to the pot with pilaf, then fluff with a fork.
• Divide pilaf between plates. Top with tagine-style stew. 
• Sprinkle remaining parsley over top.

If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm. Reuse the same pan to cook stew in step 4.