Sunday, November 29, 2009

Moroccan inspired stew

I felt like spice, comfort. Cinnamon, star anise, persimmon, prunes, chili...

Couscous is a favorite here, we eat a lot of it in summer, simple salads with fresh ingredients. In the fall, it becomes more of a base for stews, saucy presentations.

This was a very simple dish to prepare, it took me only a couple minutes even though I had a whole chicken to put into pieces. I used the white meat as well as the legs that I deboned. The rest of the chicken was roasted and put into a stock overnight.

Moroccan inspired stew

2 chicken breasts
2 chicken legs, deboned
1 onion, rough chop
1 1/4 cup white wine
1 cup chicken stock
4 cloves garlic
1 star anise
1 stick cinnamon (or 1 tsp ground)
1 chile pepper (or ground cayenne, chili paste could do also)
12 green olives, pit removed
1/2 butternut squash, cubed
1 persimmon, very ripe, pulp only
2 Tbsp chunky apple sauce
2 Tbsp tomato puree
1 cup dried prunes
1/3 cup golden raisins
Salt and pepper to taste

Season the chicken pieces with salt and pepper, put in a hot pan with oil and cook until golden on both sides. Add onion pieces and stir with a spoon. Add the white wine, garlic, spices. Let simmer until reduced by half. Add all other ingredients, put lid on and let simmer gently.

This was perfect served on couscous with wilted garlic&lemon Swiss Chard.

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