Chermoula Tempeh Bites

• Chermoula Tempeh Bites
• 6 tablespoons extra-virgin olive oil
• 1 pound tempeh, cut into 1/2 inch cubes
• 2 cups vegetable stock
• 1 1/2 cups chermoula (see below)
• 1/2 teaspoon coarse sea salt
• Chermoula
• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped red onion
• 1 teaspoon coarse sea salt
• 3 large cloves garlic, minced
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 2 tablespoons water
• 1/4 teaspoon minced seeded habanero chile
• Pinch saffron threads, crumbled
• 1 1/2 cups packed minced cilantro
• 1/2 cup packed minced flat-leaf parsley

1. Preheat the oven to 350u0b0 F.
2. Warm 1 tablespoon of the oil in a large nonstick skillet over medium-high heatrnuntil very hot but not smoking.
3. Add the tempeh in a single layer and cook, tilting the pan to spread the oil evenly among the tempeh cubes, until golden on the bottom, 3 to 5 minutes.
4. With a fork, turn the tempeh to the opposite side.
5. Add another tablespoon of the oil and cook until the cubes are golden on the bottom, 3 to 5 minutes.
6. Repeat this process until all 6 sides are golden. Transfer to a large bowl.
7. Put the stock, chermoula, and salt in a medium saucepan and bring to a boil over high heat.
8. Immediately pour three fourths of the mixture over the tempeh, reserving the remainder.
9. Stir gently until the tempeh is evenly coated, then immediately transfer to a 2-quart baking dish, spreading the tempeh in a single snug layer.
10. Cover tightly with aluminum foil and bake for 1 hour, until much of the sauce has been absorbed.
11. Remove the foil, add the remaining chermoula mixture, and stir gently until evenly incorporated.
12. Bake for 10 minutes, until warmed though. Serve at room temperature.
13. Warm the oil in a medium saute pan over medium-low heat.
14. Add the onion and salt and saute until the onion is soft, 5 to 7 minutes.
15. Add the garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2 to 3 minutes.
16. Set aside to cool slightly, about 5 minutes.
17. Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
18. Stir in the cilantro and parsley.
19. Taste and season with more salt if desired.
20. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.

bites, extravirgin olive oil, vegetable stock, chermoula, salt, extravirgin olive oil, red onion, salt, garlic, cumin seeds, paprika, freshly ground black pepper, cayenne pepper, freshly squeezed lemon juice, freshly squeezed orange juice, water, chile, saffron threads, cilantro, flatleaf parsley

Taken from food52.com/recipes/27898-chermoula-tempeh-bites (may not work)