Ingredients:
2 cups cooked pasta (penne or your choice)
2 chicken breasts, cubed
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup cream or coconut milk
1/2 cup grated Parmesan cheese
1 small onion, diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp chili flakes (optional)
2 tbsp olive oil
Salt and pepper to taste
Instructions:
Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
Cook the chicken: Heat olive oil in a large pan. Add cubed chicken and cook until golden brown. Season with salt and pepper.
Sauté aromatics: In the same pan, add diced onion and garlic. Sauté until softened.
Add pineapple: Toss in the pineapple chunks and cook for 2-3 minutes until they caramelize slightly.
Prepare the sauce: Add cream (or coconut milk for a tropical twist) to the pan, stir in thyme, and simmer for a couple of minutes. Add chili flakes for a bit of heat, if desired.
Mix in the pasta: Stir the cooked pasta into the creamy pineapple-chicken mixture. Add Parmesan cheese and stir until melted and creamy.
Serve: Garnish with extra Parmesan, fresh herbs, or a sprinkle of chili flakes for added flavor.

Ingredients:

• 1.5 lbs (700g) beef (stew meat or beef shank), cut into large chunks
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/4 tsp saffron threads (optional, soaked in warm water)
• 1 stick cinnamon
• Salt, to taste
• 1 cup prunes
• 2 tbsp honey
• 2 tbsp toasted sesame seeds
• 1/4 cup blanched almonds (optional)
• Fresh cilantro, chopped for garnish
• Water or beef broth

Instructions:

1. Prepare the Tagine: If using a clay tagine, make sure to soak it in water for an hour before cooking, and start with low heat. You can also use a heavy-bottomed pot.
2. Marinate the Beef: In a bowl, mix the beef with ground cinnamon, ginger, turmeric, cumin, coriander, black pepper, and salt. Let it marinate for 30 minutes to an hour for extra flavor.
3. Brown the Meat: Heat olive oil in the tagine (or pot) over medium heat. Add the beef chunks and brown them on all sides for about 5-7 minutes. Remove and set aside.
4. Cook the Onion and Garlic: In the same tagine, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
5. Add Spices and Liquid: Return the browned beef to the tagine. Add the soaked saffron (if using) and the cinnamon stick. Pour in enough water or beef broth to cover the meat. Bring to a boil, then reduce heat, cover, and simmer gently for 1.5 to 2 hours, or until the beef is tender.
6. Prepare the Prunes: In a small pot, add the prunes with enough water to cover them. Bring to a simmer, then add honey. Stir gently and cook until the prunes are soft and glossy, about 10 minutes.
7. Combine and Simmer: Once the beef is tender, add the prunes and honey mixture into the tagine. Stir gently and let simmer for another 10-15 minutes to allow the flavors to meld.
8. Garnish and Serve: Toast sesame seeds in a dry pan until golden. If using almonds, toast them as well. Garnish the tagine with toasted sesame seeds, almonds, and fresh cilantro.

Serve:

Enjoy the balance of savory beef and the sweetness of prunes! With warm bread

Ingredients:
2 cups cooked pasta (penne or your choice)
2 chicken breasts, cubed
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup cream or coconut milk
1/2 cup grated Parmesan cheese
1 small onion, diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp chili flakes (optional)
2 tbsp olive oil
Salt and pepper to taste
Instructions:
Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
Cook the chicken: Heat olive oil in a large pan. Add cubed chicken and cook until golden brown. Season with salt and pepper.
Sauté aromatics: In the same pan, add diced onion and garlic. Sauté until softened.
Add pineapple: Toss in the pineapple chunks and cook for 2-3 minutes until they caramelize slightly.
Prepare the sauce: Add cream (or coconut milk for a tropical twist) to the pan, stir in thyme, and simmer for a couple of minutes. Add chili flakes for a bit of heat, if desired.
Mix in the pasta: Stir the cooked pasta into the creamy pineapple-chicken mixture. Add Parmesan cheese and stir until melted and creamy.
Serve: Garnish with extra Parmesan, fresh herbs, or a sprinkle of chili flakes for added flavor.