Moroccan Style Fish
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Poultry in a simple yet spicy tomato sauce

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  • 2 Turkey cutlets or Chicken breasts
  • 2 tbsp Vindaloo
  • 1 28oz can of  tomatoe sauce
  • 1 14 oz can of cannellini beans
  • 1 14oz can black olives
  • 1 small onion, chopped
  • 1 tbsp canola oil
  • 1/2 lemon

Pour oil over the bottom of a tagine or dutch oven.  Squeeze juice from the lemon and rest the lemon on the bottom of the pan.  Pour tomato sauce into pan, add beans and their juice.  Top with olives.  Slice poultry into strips and roll in vindaloo.  Cook in a 325 f preheated oven four 1 hour.  Serve with kesra.


Photo Credit:   My Recipes


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