For the Salad:
3 cups of cooked purple hull or black-eyed peas (or equivalent canned)
1/2 cup finely chopped purple onion
1/2 cup finely chopped celery
1 green onion, sliced
1 tablespoon minced garlic
1 tablespoon chopped pickled jalapeno
1 (2 ounce) jar of pimentos, well drained
1 medium tomato, chopped
1 wedge lime, optional
1 tablespoon chopped fresh cilantro or parsley
Whisk together the dressing ingredients in a lidded storage bowl. Add all of the salad ingredients, except the lime and herbs; gently fold dressing over the top and stir. Cover tightly and refrigerate several hours up to overnight before serving. Squeeze lime juice and toss with herbs just before serving. Store leftovers in the fridge, but consume in a couple of days.
In a bowl whisk together the honey, turmeric, cumin, garlic and cilantro. Lay the chicken out on a foil lined baking sheet. Pat the chicken dry with paper towels. Then use a pastry brush to spread out the honey turmeric mixture over the whole chicken drumstick. Repeat until all chicken has been coated. Season with salt.
Bake in the oven for 40 minutes covered. Remove chicken and brush with any remaining mixture and place back in the oven uncovered for 10 minutes. (Cooking times may vary)
Heat olive oil in a large high-sided skillet over medium-high heat. Pat chicken dry and season on both sides with salt and pepper. Once oil is hot, brown the chicken for 4 minutes on each side. Remove the chicken from the pan to a plate.
Add onion and garlic to the pan and sauté until tender, about 3-4 minutes. Season with salt and pepper. Sprinkle in smoked paprika and stir to toast. Add rice and sauté for 1 minute, then stir in the wine and scrape up any browned bits on the bottom of the pan. Add tomatoes and chicken stock and bring to a simmer.
Nestle chicken into the rice and pour in any drippings left over on the plate. Cover with lid and place in the oven for 40 minutes. Remove lid, sprinkle in peas, and continue baking for 5 more minutes, until all the liquid is absorbed.
2 tablespoons olive oil
1/2 teaspoon turmeric
3 teaspoons ground cumin
1 teaspoon paprika
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1 large fennel bulb, cut into 1/2-inch wedges
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh cilantro sprigs
Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.