Moroccan Stew
A friend of mine came up with this recipe. I’m not sure how Moroccan it is but it sure does taste good. I definitely suggest that you add the red pepper flakes but that’s just me. I’ve cooked this a number of times and cooking time is highly dependent on how much liquid you add. If you have really tender meat, it might not take very long (and you can cut back on the stock) but if you are using a tougher cut, you might find yourself adding stock and letting it stew. This is a great recipe for a crock pot (though I don’t own one). I like to cook it until it is pretty thick but you don’t have too. Personally, I would brown the meat first, remove it, and then start the directions from the top but that is just me.
Source - Morris Darby
INGREDIENTS
2 tbsp olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 tbsp curry powder
1 tbsp cumin
1 1/2 tsp turmeric powder
1 tbsp honey
2 sprigs of fresh thyme (just the leaves)
½ cup chopped flat leaf parsley
Salt and pepper
1 lb meat (cubed) optional – lamb, stew beef, chicken, or pork
2 med. sized sweet potatoes (diced)
1 can diced tomatoes
1 can quartered artichokes
½ cup black olives (sliced and rinsed)
2 cups chicken stock or broth (best to have more on hand just in case)
Make sure all ingredients are chopped, diced or minced ahead of time for easy assembly.
Add first three ingredients to stew pot on medium heat, sweat until clear.
Add spices and about a ½ cup chicken stock, mix together.
Add meat here if desired and sauté until a little brown.
Add the vegetables and rest of stock/broth. Salt and pepper to taste.
Let stew come to boil, then reduce heat and simmer about 1 to 1 ½ hours.
Served best over rice, but can be served alone.
Wonderful aroma and rich in vitamins.
Note: Give it a little kick and add a teaspoon of red pepper flakes.
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