Recipes From the Whole Planet Foundation

Spiced Guatemalan Chicken Stew with Rice

Serves 6

Inspired by the traditional Guatemalan dish pepián, this flavorful stew combines pumpkin seeds, corn tortillas, chile peppers and tomatillos to make a rich sauce for chicken, but it could also be made with pork or beef. Inspired by Whole Planet Foundation® [1] microcredit client recipes.

Ingredients:

  • 1 (3 pound) whole chicken, cut into 8 pieces, skin removed
  • 3 cups chicken broth, divided
  • 1 teaspoon fine sea salt
  • 1/4 cup pepitas (shelled pumpkin seeds)
  • 1/4 cup sesame seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 1 dried guajillo chile
  • 1 (14.5 ounce) can diced tomatoes
  • 5 medium tomatillos, husked and chopped
  • 6 corn tortillas, divided
  • 2 cups cooked long-grain white rice, for serving

Method:

Place chicken, 2 1/2 cups broth and salt in a large pot; bring to a boil. Reduce heat to medium-low and simmer 25 minutes, turning chicken over halfway through cooking.

Meanwhile, heat a large skillet over medium heat until hot. Add pepitas, sesame seeds, cinnamon and red pepper flakes to the skillet and toast, stirring frequently, about 5 minutes or until fragrant. Remove from heat and place in a blender. Pulse until mixture resembles a powder. In the same skillet, toast guajillo chile until fragrant, about 30 seconds. Add remaining broth, tomatoes and tomatillos and bring to a boil. Reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and add to the blender with spice mixture. Tear 2 tortillas into large pieces, add to the blender with spices and tomato mixture and purée, taking care as the mixture is hot.

Pour purée into the pot with chicken, stir and continue to simmer 10 minutes or until chicken is cooked through and sauce is hot.

Warm remaining tortillas and serve with chicken, sauce and rice.

Indonesian-Style Fish with Tamarind-Turmeric Sauce

Serves 4

Tamarind and turmeric give a warm, tangy flavor, and coconut milk adds richness to this vibrant sauce for fish. Inspired by Whole Planet Foundation® [1] microcredit client recipes.

Ingredients:

  • 1 tablespoon expeller-pressed canola oil
  • 1 yellow onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 4 teaspoons tamarind paste
  • 1/2 cup coconut milk
  • 1 (8 ounce) can bamboo shoots, drained
  • 4 (6 ounce) red snapper, grouper, rockfish or barramundi fillets, skin on
  • 1/3 cup shredded fresh basil leaves

Method:

In a large skillet or wok, heat oil over medium heat. Add onion, garlic and salt; cook until very tender, 6 to 7 minutes. Stir in turmeric and pepper flakes and cook, stirring, 30 seconds. Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems. Add liquid to the skillet. Carefully transfer mixture to a blender and pulse until just chopped. Return to the skillet. Add coconut milk and bamboo shoots and bring to a boil. Add fish fillets, skin side down. Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout. Garnish with basil.

Moroccan Vegetable Tagine with Lemon Couscous

Serves 4

Named after the vessels they're traditionally cooked in, tagines often feature less-utilized cuts of meat that are stewed for a long time. This version is vegetable-based and cooks quite quickly. Its warm flavors pair wonderfully with a quick tart lemon couscous. Inspired by Whole Planet Foundation® [1] microcredit client recipes.

Ingredients:

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups low-sodium vegetable or chicken broth
  • 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup golden raisins
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 1/2 cup couscous
  • 1/4 cup chopped fresh parsley

Method:

Combine cumin, ginger, turmeric, salt, cinnamon and pepper. Set aside.

In a large high-sided skillet, heat oil over medium heat. Add onion and garlic; cook 8 to 10 minutes or until golden and tender. Stir in spice mixture and tomato paste and cook 1 minute, stirring. Stir in broth, potatoes, tomatoes and their juice, beans and raisins. Bring to a boil. Reduce heat to medium-low and simmer, covered, about 20 minutes or until potatoes are tender and sauce is thickened.

Meanwhile, in a medium saucepan, bring 1 1/2 cups water, lemon juice and zest to a boil. Remove from heat. Stir in couscous. Cover and let sit 5 minutes or until all liquid is absorbed. Fluff with a fork. Serve with tagine and garnish with parsley.

Kenyan Corn and Bean Stew

Serves 4

This simple, nourishing stew, githeri, originated with the Kikuyu tribe in Kenya. Today it is eaten throughout the country as a staple dish. Inspired by Whole Planet Foundation® [1] microcredit client recipes.

Ingredients:

  • 1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
  • 1 tablespoon expeller-pressed canola oil
  • 1 yellow onion, chopped
  • 3 tablespoons tomato paste
  • 3 cups corn kernels, fresh (from 4 ears) or frozen
  • 2 potatoes, cut into 1/2-inch cubes
  • 3/4 teaspoon fine sea salt

Method:

If using dried beans, drain and place in a medium saucepot. Cover by 2 inches of water and bring to a boil. Reduce heat to a simmer and cook about 1 hour or until tender. Drain.

In a large high-sided skillet or saucepot, heat oil over medium heat. Add onion and cook 10 minutes or until tender and golden, stirring occasionally. Stir in tomato paste and cook 1 minute, stirring. Add cooked beans, corn, potatoes, 4 cups water and salt and bring to a boil. Reduce heat to medium and simmer 25 minutes or until potatoes are tender and most liquid has been absorbed, stirring occasionally.