This North African dish is named after the earthenware pot it is traditionally cooked in. I have used Chicken which is simmered with the traditional flavours of sweet spices and vegetables. A Typical Moroccan style dish would use beef which has always been their staple diet with sweet spices & dried fruit. I used my heavy Cast Iron Pot for this, which is great for slow cooking and low temperatures.
If you have read through some of my other recipes, you’ll see that I love One Pot Cooking, it is simple and good for batch cooking if you prepare meals ahead of the week. It also means less dishes to wash…lol!
2 Chicken Breasts – but into big chunks
2 Carrots – chopped
1 Tsp Saffron
1/2 Tsp Ground Ginger
1 Tbsp Smoked Paprika
1/4 Tsp Ground Cinnamon
200g Tin Broad Beans or Butter Beans (you can even use Chickpeas)
50g Dates (Optional)
Salt & Pepper to taste
Fresh Coriander – Chopped
Fresh Parsley – Chopped
Preheat a little oil in the pot on medium to high heat and brown the chicken.
Peel and chop 3 shallots into rings and 3 into quarters. Add into the pan with the carrots, butter and brown gently.
Pour in 400ml of cold water, just enough to cover the chicken, bring to the boil slowly and reduce to a gentle simmer for about 30 minutes.
Add in the saffron, ginger, paprika, dates(if using) and beans to the chicken pot, stir and put the lid back on, continue to simmer for a further 30 minutes. Season with Salt & Pepper.
Serve and garnish with some chopped coriander and parsley. For a more filling dish you can also serve with some couscous.
The weather was turning a bit colder this weekend & there is no better dish than a warm chilli to heat your soul. I decided to slow cook this time and it definitely paid off as the flavours were more intense and the sauce lovely and thick. Chilli is always good the second day too, so this can be made in advance. Some cooks swear by lots of different spices from mustard powder to even cinnamon & I’ve even heard of chocolate in chilli…..(not sure about than one…lol), this combination I found works for me.
Heat the oil in a casserole dish or large pan on medium to high heat & fry the onions with the garlic until softened. Add in the Red pepper and cook for a further few minutes until softened.
Add in the Beef mince, season and brown.
Add in the tomato puree, spices & mix through.
To the pot add the kidney beans and tin tomatoes & mix. Sprinkle over the beef oxo cube & the herbs, add in the water, bring to the boil, cover and simmer on a low heat for about 2-3 hours. If the sauce hasn’t thickened, remove lid and cook uncovered for about 10-15 minutes to help thicken sauce.
I Served with Taco’s, Grated Cheese and sprinkled some fresh spring onions on top…yum! Also nice served with rice and soured cream.
I have been wanting a Cast Iron Casserole Dish for a while now and my best friend came to the rescue, just out of the blue she gave me this lovely pot, so I just had to come up with a recipe to use it this weekend.
We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.