Moroccan Stew

Name: Moroccan Stew
Total time: 4500 s
Yield: 3 servings
Cuisine: American
Ingredients: 500 grams left over cooked chicken/beef/lamb; 1 can chopped tomatoes; 1/2 pints stock; 1 onion; 2 clove garlic; 4 tbsp olive oil; 1 tsp cinnamon; 1 tsp ground ginger; 1 tsp cumin; 1 tsp tumeric; 2 tbsp desicated coconut; 1 red chilli pepper; 1 dash red wine; 1 tbsp honey; 1 can chickpeas

jess_k @cook_3425386

not much left! :-)

jess_k @cook_3425386

not much left! :-)

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Ingredients

1 hour 15 mins

3 servings

500 gramsleft over cooked chicken/beef/lamb
1 canchopped tomatoes
1/2 pintsstock
1onion
2 clovegarlic
4 tbspolive oil
1 tspcinnamon
1 tspground ginger
1 tspcumin
1 tsptumeric
2 tbspdesicated coconut
1red chilli pepper
1 dashred wine
1 tbsphoney
1 canchickpeas

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Steps

1 hour 15 mins

1

preheat oven to 160°c
2

mix the oil with the spices, coconut, crushed garlic and finely chopped chilli to form a paste.
3

place paste in frying pan or flame proof casserole dish over medium heat. add the chopped onion and stir until soft. add some water if the mixture becomes too dry.
4

add wine, tomatoes, chickpeas and honey. stir and bring to boil.
5

add cooked meat, cut into strips.
6

add stock and stir
7

cover and place in the oven for an hour.
8

serve with rice or cous cous.
9

you can make this recipe veggie by substituting the meat with 200g red lentils (boiled for 15mins if using dried) or a can of mixed pulses. you can also use raw stewing meat, but you must brown it off in some oil in a separate pan before adding, and oven cook the stew for 90mins.