Monday

Green Market “Inspired” Moroccan Spiced Stew


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
Green Market “Inspired” Moroccan Spiced Stew
Ingredients:
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
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
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.

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