Last night was positively balmy – a far cry from the wintry weather I was expecting when I added this stew to the weekly menu plan! But the aromas emanating from the kitchen, the blend of wonderful spices mingled with tomatoes and onions, more than made up for the weather-and-cuisine disconnect.
This Moroccan chik’n stew is one I’ve made since the early 2000s! It was a challenge when I was first trying to improve my cooking skills – primarily because I insisted on following every part of the recipe to the letter, which is not always the path to success – but over the years it has gotten easier and easier. Last night, for instance, it took me about 10 minutes to prepare everything before the stew simmered for another 35. Not a bad return on my investment!
The recipe goes like so: Drizzle a large pot (I like to use my Le Creuset French oven) with olive oil and turn the heat to Medium. Add your vegetarian chik’n (we used Quorn cubes for this one) and let it begin to soften. In a couple of minutes, add a diced onion to the pot and cook for five more minutes, until it becomes translucent.
Then, add a teaspoon each of salt, cinnamon, crushed red pepper, ginger, curry powder, and cumin, and stir around for half a minute or so until it becomes fragrant. Finally, add two cans of stewed tomatoes, a cup (or more) of baby carrots, and three-quarters of a cup of raisins. Bring to a boil. The stew is going to look dry at first, but take heart; the liquid will continue to increase as you cook!
Stir everything around well to blend, and then put a lid on your pot and reduce the heat to a simmer. Wait 35 to 45 minutes, and ladle it into your snowman bowls!
:)