Monthly Archives: October 2009

Fave Recipe Friday: Moroccan-Style Chicken Stew

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With the cooler weather and a nasty virus-turned-pneumonia for the past few weeks, I’ve been eating quite a bit of soup There’s nothing like a warm, hearty soup or stew to bring your spirits back up. So for this week’s Fave Recipe Friday, I’m sharing my friend Missy’s Moroccan-Style Chicken Stew recipe. 

I was first introduced to this dish last winter when we had a horrible snowstorm here in Seattle. A couple girlfriends and I had planned to meet at Missy’s for a little dinner and vino, and while everyone else canceled due to horrible road conditions, I decided to take the risk. But as I pulled out of my garage, I quickly realized my uphill driveway was completely iced over and I wasn’t able to get out. So I ran upstairs like a total maniac, grabbed some kitty litter and dusted the hell out of the driveway in complete desperation. Less than 5 minutes later, I was out of the garage and slowly trucking the few miles to Missy’s place. Of course what would normally be a <10 min drive turned into an eternity, but the delicious spread awaiting me made up for it all. So there you have it, the stew that I risked my life for…and I have no regrets :) Hope you all enjoy it as much as I do!

Moroccan-style Chicken Stew

Serves 6-8

Ingredients

  • 1/4  cup  canola oil
  • 1 Tbsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice, cinnamon, OR cloves, OR a mixture
  • 2 lbs boneless chicken cut into 1-inch cubes
  • 1 medium onion (preferably a sweet onion like Vidalia), chopped
  • 4 carrots, peeled and sliced, or 1-1/2 cups sliced baby carrots
  • 14.5 oz can diced tomatoes, drained
  • 1/2 cup stock or water
  • 1 Tbsp tomato paste
  • 1 Tbsp sugar
  • ~1 c chickpeas (optional)
  • 1 medium zucchini, washed and diced (optional)
  • 8.5 oz  can artichoke hearts, drained and quartered (optional)
  • 1 c light or dark raisins (optional)
  • 1-2 tsp quick-dissolving flour (such as Wondra) to desired consistency
  • 1 tsp salt
  • Freshly ground pepper, to taste
  • 3 Tbsp chopped fresh parsley or cilantro, for garnish

Directions:

  1. Combine canola oil, cumin, ginger, and allspice, in a 6-quart heavy-based non-reactive saucepan or Dutch oven and heat over medium-high for 30 seconds, or just until the spices give off their aroma.
  2. Add the chicken and saute for 3 minutes.
  3. Add the carrots, onions, diced tomatoes, stock, tomato paste, and sugar, and bring to a boil.
  4. Reduce heat and simmer gently, covered, for 20 minutes.
  5. Add chickpeas, zucchini, artichoke hearts and raisins, if using, and continue to simmer for 15 minutes, or until zucchini is just tender.  During the last 5 minutes of simmering, add the flour (adjust the amount to desired consistency) and stir gently.
  6. Add salt and pepper, garnish with parsley, and serve immediately.

The soup goes great over some couscous with a drizzle of EVOO on top ~ Mmm Mmmm.

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Fave Recipe Friday: Happy Chuseok!

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This weekend is Chuseok, a national holiday in South Korea, which includes celebrations of good harvest, paying respects to ancestors and – my favorite part – huge feasts of delicious, traditional Korean food. I’m half Korean and spent a good chunk of my childhood in Korea (my dad was in the military) so I had the opportunity to celebrate Chuseok in the homeland with my extended Korean family.

I’m dedicating this week’s Fave Recipe Friday entry to one of my favorite Korean comfort foods: Chapchae (stir-fried noodles). Not only is this dish delicious and super easy to make, but it is also very versatile. The vermicelli noodles (made from sweet potato starch) absorb flavors very well so any vegetable works beautifully with this recipe. You can find the Korean vermicelli noodles at most Asian specialty grocery stores — my local favorite is H Mart, which has stores in Lynnwood and Federal Way.

Here is the recipe my mom and I always use: 

Makes 4 servings

Ingredients:

  • 8 oz sweet potato vermicelli noodles 
  • 1 sweet onion, sliced into thin strips
  • 2 cloves garlic, finely chopped
  • 1/2 lb baby spinach, parboiled
  • 2 carrots, julienned
  • 3 scallions, chopped
  • 5 mushrooms, sliced (I like to use creminis)
  • 1/2 cup zucchini, sliced into half-moons
  • 2 Tbsp olive oil
  • 2 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 1 tsp sugar
  • Salt to taste
  • Sesame seeds (optional)

 

Directions

  1. Cook noodles according to package directions
  2. In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
  3. Add onion slices and garlic and sauté for about 1 min
  4. Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
  5. Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
  6. Mix to combine and cook for another 2 min
  7. Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
  8. If using sesame seeds, add them at finish

The finished product should look something like this:

 

Photo Source: Gourmet.com

Photo Source: Gourmet.com

Note: For those who like their meat, feel free to add small pieces of beef or pork to this dish.

Happy Chuseok, everyone!

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Chapchae (Korean Stir-Fried Noodles)