A friend of mine from high school, Brad Ledwith, recently forwarded me this recipe for Moroccan stew. I asked him to include the recipe’s origin, but he was unable…
“I’m just not sure where it came from.” He said.
I like to imagine that t has a long history; perhaps first made by a food steward during the Idrisid dynasty in 780.
“You’ll love this recipe, it has an interesting combination of flavors, heat, and textures,” Brad went on to say.
Although I haven’t prepared this myself, I plan to very soon. If you’re adventurous, and like experimenting with different spices and flavors, this is a recipe for you.
Serves 6
Ingredients:
1 Tablespoon olive oil
1 medium sweet onion
1 tablespoon flour
1 teaspoon each of coriander and cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon cinnamon
1.5 pounds boneless, skinless chicken thighs (cut into 2 inch pieces)
2 garlic cloves
1 can- 28 ounces whole tomatoes
1 can- 15 ounces garbanzo beans rinsed and drained
1/3 cup dark raisins
¼ cup pimiento stuffed olives
1 cup water
1 tablespoon chopped, fresh cilantro
Directions:
In a dutch oven, or stainless steel soup pan with a cover, add the oil, then onions. Sauté until the onions are golden brown. Mix together the flour, coriander, cumin, salt and pepper, and mix with the chicken. Add the chicken to the pan and cook until brown. Add the garlic, and stir in the rest of the ingredients. Cook until the chicken is tender, approximately 45 minutes. Prior to serving, add the fresh cilantro. Serve over rice if desired. Enjoy!
Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
photo courtesy of: eatinggoodinthehoodblogspot.com
Chuck Kerber, Corporate Executive Chef, Site Author
