Moroccan Stew. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Pour the vegetable broth into the pot. The olives and cinnamon in this stew give it a nice Moroccan flavor.
Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently.
Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, moroccan stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Moroccan Stew is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Moroccan Stew is something that I have loved my whole life.
Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Pour the vegetable broth into the pot. The olives and cinnamon in this stew give it a nice Moroccan flavor.
To get started with this particular recipe, we must prepare a few ingredients. You can have moroccan stew using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moroccan Stew:
- {Get 500 grams of left over cooked chicken/beef/lamb.
- {Make ready 1 can of chopped tomatoes.
- {Get 1/2 pints of stock.
- {Make ready 1 of onion.
- {Take 2 clove of garlic.
- {Take 4 tbsp of olive oil.
- {Get 1 tsp of cinnamon.
- {Get 1 tsp of ground ginger.
- {Prepare 1 tsp of cumin.
- {Prepare 1 tsp of tumeric.
- {Prepare 2 tbsp of desicated coconut.
- {Take 1 of red chilli pepper.
- {Make ready 1 dash of red wine.
- {Prepare 1 tbsp of honey.
- {Make ready 1 can of chickpeas.
Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It's perfect slowly simmered on the stovetop, in the oven or pressure cooker. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more!
Steps to make Moroccan Stew:
- preheat oven to 160°c.
- mix the oil with the spices, coconut, crushed garlic and finely chopped chilli to form a paste..
- place paste in frying pan or flame proof casserole dish over medium heat. add the chopped onion and stir until soft. add some water if the mixture becomes too dry..
- add wine, tomatoes, chickpeas and honey. stir and bring to boil..
- add cooked meat, cut into strips..
- add stock and stir.
- cover and place in the oven for an hour..
- serve with rice or cous cous..
- you can make this recipe veggie by substituting the meat with 200g red lentils (boiled for 15mins if using dried) or a can of mixed pulses. you can also use raw stewing meat, but you must brown it off in some oil in a separate pan before adding, and oven cook the stew for 90mins..
Well, it takes ideas from Moroccan cuisine and translates them into an everyday stew recipe. The chickpea stew tastes complex and fresh: it's full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt. Of the Moroccan elements, the easiest to spot is the spice blend! Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest.
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