Join along on this meal prepping adventure! Starting with a base of Arroz Con Pollo techniques but inspired by North African Spice blends this is going to be a new favorite meal prep for sure!
My oldest brother introduced me to a Moroccan couscous dish that absolutely blew my mind! Chunks of Lamb, Sausage, potatoes, a beautifully rich and flavorful broth, couscous and the star of the show to me Ras El Hanout! I grew eating lots of foods from a variety of cultures and smelling and tasting that Ras el Hanout blend was like opening my taste buds to a whole new world, it was through that blend that I discovered Harrissa, another blend that I use in this video, and my world has forever been changed!
Its the beginning of the year and like everyone else I’d like to get myself back to my better habbits, one of those habbits is meal prepping. I don’t like jumping into meal prepping with callorie counting or macro counting, just a blend of whole ingriedents, staying away from process foods and just making sure my portions are staying in alignment. I also like to add extra protiens and veggies, and then make 5 portions out what normally would be 4 portions of carbs, dont know if that really does anything but in my brain it helps!
So with it being full on winter out here in utah, and meal prep in mind i wanted to experiment with a rich, comfy, and warming meal that feels rib sticking but really isnt. First thing that came to my mind was arroz con pollo. Its one of my most favorite dishes to make not only becuase its typically a one pot meal, but its also an oppuritnity to make and play with the flavors of a sofrito! All that got me thinking that i needed to put a twist on it because I had already spent the last few day prior eating all sorts of latin foods, so i. need a flavor change. North African was the way to go and it did not dissapoint!
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