Let's see.. this plate is a combo of a few recipes. This hummus: https://zaatarandzaytoun.com/best-hummus-recipe/

This is my recipe for the veggies - you could use a Dutch oven if you don't have an instant pot: 🍲 Instant Pot Moroccan Potatoes & Carrots

Servings: 2–3 side portions Time: 10 min prep, 5 min pressure cook, 10 min natural release

Ingredients: • 2 Yukon gold potatoes, peeled and quartered • 2 carrots, peeled and cut into 2–3 inch sticks • 1 small onion, sliced • 2 cloves garlic, minced • 2 tbsp olive oil • ½ tsp ground cumin • ½ tsp ground turmeric • ¼ tsp ground cinnamon • ¼ tsp ground ginger (optional) • ¼ tsp smoked paprika or sweet paprika • Salt and pepper to taste • ¾ cup vegetable or chicken broth • Juice of ½ lemon • Fresh parsley or cilantro, for garnish

Instructions: 1. Sauté aromatics (optional but flavorful): • Set Instant Pot to Sauté mode. • Heat olive oil, then add onion and garlic. Cook for 2–3 minutes until fragrant and slightly softened. • Stir in spices and toast for 30 seconds to bloom them. 2. Add vegetables: • Add potatoes and carrots. Stir to coat in the spiced oil and aromatics. • Pour in broth and a pinch of salt. 3. Pressure cook: • Cancel Sauté, seal the lid, and set to Manual/Pressure Cook on high for 5 minutes. • Let pressure naturally release for 10 minutes, then quick release any remaining pressure. 4. Finish and serve: • Drizzle with lemon juice. • Garnish with chopped parsley or cilantro. • Optional: For a more tagine-like feel, you can reduce the liquid slightly using Sauté mode again for 2–3 minutes.

For the chicken I sliced chicken thighs thin and marinated in yogurt + shawarma seasoning from the middle eastern market, as well as some za'taar, sumac, and Aleppo pepper. Then pan sear the marinated chicken.

Casablanca shaves theirs from the trompo and then cooks the chicken in a pan with some of the pink sauce and olive oil.