As I was frolicking around NYC this weekend on a particularly
crisp afternoon, I found myself at the greenmarket in Union Square. I was immediately entranced by the all the fabulous flavors and colors of fall! It got me
thinking of warming recipes and home-style slow cooking!
After perusing the vendors, I ended up buying a butternut
squash, some kale, an organic chicken breast, and an artisanal Merguez
Sausage. I wasn’t entirely sure what I
wanted to make with it all, but it came to me as I was walking back to my
apartment. I wanted comfort food, and in the
form of a stew. So I gathered the
remainder of my ingredients and sought out to make a Moroccan spiced chicken
and butternut squash stew. I poured myself a glass of Cotes Du Rhone and
started cooking! As most of you know I
never go by recipes, so this one was created as I went, a little spice here a
touch of herbs there etc. The stew was so simple to make and was absolutely delicious! I have included my recipe that I documented
while cooking below. Happy fall!
Cheers,
Em
Em
Green Market “Inspired” Moroccan Spiced Stew
Ingredients:
1 Bone-in Organic Skinless Double Chicken Breast
2oz Merguez Sausage (remove casing and crumble)
1TBS Butter
1 Bone-in Organic Skinless Double Chicken Breast
2oz Merguez Sausage (remove casing and crumble)
1TBS Butter
Onion/carrot/celery
blend (1 small onion, 1 medium carrot, 1 stalk celery in a food processor)
3 cloves Garlic chopped
1 4oz can Tomato paste
3 cups Chicken Stock, plus 2 cups Water
2 Cups Butternut squash chopped in small cubes
3 Sprigs of Thyme
1 tsp. Red pepper flakes
1 tsp. Cumin
½ tsp. Cinnamon
3 cloves Garlic chopped
1 4oz can Tomato paste
3 cups Chicken Stock, plus 2 cups Water
2 Cups Butternut squash chopped in small cubes
3 Sprigs of Thyme
1 tsp. Red pepper flakes
1 tsp. Cumin
½ tsp. Cinnamon
2 tsp.
Kosher Salt
2 tsp.
Black pepper
Small pinch Saffron
1 TBS. Peanut Butter
8oz Can Chickpeas
2 Cups Chopped Kale
¼ Cups Chopped Cilantro
1 tsp. Orange zest
Salt/pepper to taste
Small pinch Saffron
1 TBS. Peanut Butter
8oz Can Chickpeas
2 Cups Chopped Kale
¼ Cups Chopped Cilantro
1 tsp. Orange zest
Salt/pepper to taste
Lemon
Wedges as Garnish
Directions:
In
a large Cast Iron Pot, melt butter.
Season Chicken with salt and pepper and add to pot. Brown on all sides (5-7 minutes).
Add onion/carrot/celery mixture and Merguez
Sausage to the pot and let sweat/brown for 5-7 minutes. Add Garlic and continue
to cook for 2 minutes.
Add
Chicken Stock and Water to the pot, along with Tomato paste and Peanut
Butter. Bring to a soft boil.
Add
all seasonings (Herbs & Spices) and Butternut Squash. Reduce Heat, cover the pot and cook for 10
minutes.
Add
Kale, Cilantro and Orange zest, Salt/Pepper. Cook an additional 10 minutes.
Serve over rice Wild Rice/Quinoa and steamed spinach and a wedge of lemon.
