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Recipes / Sheet-Pan Teff’tastic

Sheet-Pan Teff’tastic

By The Editors

Published June 25, 2024

Combine tagine-like technique and seasonings with the texture of panisse—you know, those creamy-crunchy “fries” made of chickpea flour—and you get an easy sheet-pan meal with lots of possibilities for variations. As the layer of teff on the bottom soaks up the cooking juices, it becomes soft in some places, crusted in others and unbelievably flavorful. Try this recipe with thin bone-in pork chops or slabs cut from two blocks of firm tofu.

Photo: Kerri Conan
Photo: Kerri Conan
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Make The Recipe!

Sheet-Pan Teff’tastic

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Makes 4 to 6 servings 1x

Time 90 minutes, partially unattended

Units Scale

Ingredients

  • 4 tablespoons olive oil
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/2 ground ginger
  • 1/4 teaspoon Aleppo, cayenne or other ground red chile (or more to taste)
  • Salt
  • Black pepper
  • 8 ounces green beans, trimmed and left whole
  • 1 onion, halved and sliced
  • 4 or 5 garlic cloves, smashed with the flat side of a knife
  • 1 pound cherry tomatoes (about 2 pints), stems removed and left whole
  • 1/3 cup pitted black olives (any kind)
  • 2 tablespoons chopped preserved lemon (or 1/2 whole fresh lemon, seeded and chopped, skin and all)
  • 1 cup Bob’s Red Mill whole grain teff
  • 1 pound boneless, skinless chicken thighs (4 large or 6 small)
  • Salt
  • 1 small bunch fresh parsley, mint, dill, or cilantro (alone or a combination of several sprigs each)

Instructions

  1. Heat the oven to 400°F. Use 1 tablespoon of the oil to grease a large rimmed baking pan (or “half-sheet,” 18- by 13-inches). Measure the ground spices into a small bowl, add a pinch of salt and black pepper to taste and stir. Make sure the vegetables are all ready to go before starting.
  2. Put 1 tablespoon of the remaining oil in a large skillet over medium-high heat. When it’s hot, add the chicken, either side down, and sprinkle with some salt. Cook until the pieces are browned and release easily from the pan with a spatula, 3 to 5 minutes; flip, sprinkle this side with a little more salt and cook the same way. (It will still be pink inside.) Transfer the chicken to a plate.
  3. Turn the heat to medium, add 11/2 cups water and the teff to the skillet, scraping up any browned bits and stirring with the spatula. Adjust the heat so the mixture bubbles gently and cook, stirring constantly, about 3 minutes. Spread the teff mixture into the bottom of the prepared baking pan. Shake the pan to distribute the  teff to each corner; it’s okay if the layer of grains is thinner in some places than others.
  4. Rinse out the skillet and return to medium heat. Add the remaining 2 tablespoons oil and when it’s hot, scatter in the onions and garlic. Cook, stirring occasionally until they’re soft and starting to color, 3 to 5 min. Add the spice mixture and stir until fragrant, less than a minute. Add the preserved (or fresh) lemon, the olives, and 1 cup water. Bring to a boil, stirring once or twice, then remove from the heat. Taste and adjust the seasoning; the mixture should be salty enough to season the vegetables and teff.
  5. Nestle the chicken, tomatoes, and green beans into the teff. Spoon the seasoning mixture from the skillet over all; use a soft spatula to scrape every drop into the sheet pan. To tent-and-vent the pan to mimic how a tagine cooks, join two 16-inch sheets of foil by stacking them and closing one long edge with two small folds. Cover the pan tightly around the edges so the seam is crosswise across the center and open a hole in the fold that’s about 5 inches long. Pull up on the seam so the hole looks like an open mouth above the pan.
  6. Transfer the sheet pan contraption to the oven and bake undisturbed for 45 minutes. Remove the foil (and save it for another use if you’d like). Continue baking until the tomatoes burst, the beans are tender, and the teff is dry around the edges of the pan, about 15 minutes. Serve hot or at room temperature.

—Recipe developed by The Bittman Project for Bob’s Red Mill