From the Manufacturer's Label:
All of our garlic hails from California where the world's sweetest, most pungent and flavorful varietals are grown. Use in place of fresh garlic.
About 1/8 tsp. = 1 clove of fresh garlic.
Recipe for Chicken and Chickpea Tagine
1 ½ Tbs. Vanns Sweet Spanish Paprika
½ tsp. Vanns Garlic Powder
1 tsp. Vanns Ground Cinnamon
1 ½ Tbs. Vanns Ground Coriander
2 tsp. Vanns Ground Turmeric
1 ½ tsp. Vanns Ground Ginger
1 tsp. Vanns Ground Cardamom
1 tsp. Vanns Ground Allspice
3 lbs. bone-in, skin-on chicken thighs or leg quarters
Vanns Kosher Salt, to taste
Vanns Black Tellicherry Peppercorns, to taste
2 Tbs. Spice Mix
2 Tbs. canola oil
1 large onion, diced
3 cloves garlic, minced
1 Tbs. tomato paste
2 cups low-sodium chicken stock
1 14-oz. can diced tomatoes, juices drained and reserved
2 14-oz. cans chickpeas, drained and rinsed
1 preserved lemon (homemade, if you have them on hand!), seeds removed, rind and flesh finely chopped
Small handful cilantro leaves
Stir together the spices in a small bowl until evenly combined. Put a dry saute pan over low heat -- when warm, add the spice mix and toast for about 2 minutes, until the spices are fragrant, stirring occasionally to prevent burning.
Season the chicken pieces with 2 Tbs. of the toasted spice mix, as well as Kosher salt and ground black pepper to taste. Heat the canola oil in a Dutch oven or tagine pot and sear the chicken, in batches if necessary, until deeply browned, about 7 minutes per side, starting skin-side down. Remove the browned chicken to a tray or plate that will contain any juices.
Remove all but 2 Tbs. of the fat in the pan and put over medium heat. Add the diced onion and cook, stirring, until translucent and soft, 5-7 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in the tomato paste and cook for another 2 minutes, stirring frequently. Add the chicken stock and reserved tomato juices and bring to a rapid simmer. Cook until the liquid is reduced by about one third, scraping up any brown bits from the bottom of the pan.
Add the chopped tomatoes, chickpeas, and preserved lemon to the pan and stir to combine. Nestle the browned chicken pieces into the sauce, pouring in any juices that have collected as they rested. Bring the pot to a boil, reduce to a gentle simmer, and cover. Cook over medium-low heat until the thickest part of each chicken piece reads 165°F on an instant read thermometer, 25 - 40 minutes. Check the temperature after 25 minutes.
Remove from heat and taste for seasoning, adding more salt as needed. Serve garnished with cilantro leaves and a side of couscous.