DDD Ep. #68 – Vegan Moroccan Chicken with Preserved Lemon for your Instant Pot

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans back

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Click the image below to watch the video.

OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

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I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

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Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

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I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

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DIRECTIONS

Instant Pot – Put all the ingredients in & use soup setting for 20 minutes.

Slow cooker – Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In all cases – add water if it gets too thick.  Drain in a colander if it is too wet.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

2 Comments

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

1-31-16 (76)

1-31-16 (134)

BathingandthesinglegirlCover

vromans back

1-31-16 (70)

1-31-16 (78)

1-31-16 (112)

1-31-16 (143)

1-31-16 (39)

OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

  1-31-16 (150)

I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

1-31-16 (40)

1-31-16 (44)

1-31-16 (45)

1-31-16 (47)

1-31-16 (48)

Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

1-31-16 (152)

I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

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DIRECTIONS

Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In both cases – add water if it gets too thick.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

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Moroccan Giant Lima Beans, Cherry Tomatoes and Black Olives

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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I love making thing with dried beans.  They are so ridiculously cheap & can be made into so many different things – they provide endless opportunities.  Typically mildly flavored – they take on the flavors you add & provide lots of nutrition and a texture that can be crunchy or creamy.  When cooked, these giant lima beans are nearly as soft & creamy as gnocchi.

I found a bag of these giant lima beans at Ralph’s for $2.  I wasn’t really sure what to do with them.  I soaked them overnight & tasted one the next morning & it was still crunchy & kind of bitter.  Intimidated, I Googled recipes and for this one here – Moroccan Tagine of Lima Beans, Cherry Tomatoes and Black Olives.  The photos were pretty & I already had all the ingredients – so I whipped it up – making a few minor tweaks here & there.  Easy & quite delicious – flavorful because of the olives & tomatoes & spices but creamy & comforting because of those beans which had lost all their crunch & bitterness.  She suggested serving this over couscous but I prefer the suggestion of crusty bread.  I haven’t tried it but I feel like this would smear onto crostini easily & make a yummy appetizer.

PS – this dish calls for saffron which can be very expensive.  I use Golchin liquid saffron seen in the photo below from my recipe for Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes (also seen below)  – and it only costs about $7 for that bottle – and a bottle goes a long way.  I recommend buying some not only because it is so cost efective but also because I believe it has a longer shelf life than fragile saffron threads.

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Moroccan Giant Lima Beans, Cherry Tomatoes and Black Olives

INGREDIENTS

1 lb of giant lima beans soaked overnight or quick soaked

2 TBS olive oil

1 red onion – diced

1 tsp crushed red pepper

4 garlic cloves – minced

2 tsp ground coriander

2 TBS fresg ginger – minced

a pinch of saffron or 2 TBS liquid saffron (I used the liquid)

20 cherry tomatoes – left whole

1 tsp agave nectar (or sugar)

2 tsp dry thyme

2 TBS black olives (I used Kalamata) – chopped

Juice of 1/2 lemon (about 2 TBS)

Salt & pepper – important

1/4 cup cilantro – chopped (use parsley if you hate cilantro)

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DIRECTIONS

Soak the beans overnight or quick soak them in one hour.  Drain the beans & then put them in a pot with enough water to cover them by an inch or two.   Bring to a boil & let boil for about 5 minutes then reduce heat & simmer for about 45 minutes to an hour.   Do not let the water simmer away.  Taste for tenderness.  If soft & creamy – rinse them under cold water.  Be careful not to overcook them of they will become too mushy to hold their shape when mixed with the other ingredients.

Heat the olive oil over med-high heat & saute the onions until soft.  Add the crushed red pepper & garlic & saute one minute.  Be careful not to burn the garlic.  Reduce the heat to med-low & add the coriander, ginger, saffron – stir to combine.  Add tomatoes, agave & thyme & cover.  Cook for 5-10 minutes – or until the tomatoes start to crinkle up & soften.  Add the beans, olives and lemon juice.  Stir to combine.  Season with salt & pepper.  Cover & cook another 5 minutes or until the beans are heated through.

Serve with fresh cilantro or parsley – maybe over couscous, or rice or smeared onto crusty bread.

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Vegan Moroccan Meatball Soup with Israeli Couscous & Waterfront Film Festival!

2 Comments

 

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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I have been shirking my blogging duties lately because last weekend was year 16 of the AWESOME Waterfront Film Festival (Waterfront on Facebook) – a festival I have programmed for every year.  This year was our second season in South Haven, Michigan – having been in Saugatuck for 14 years before that.  We screened a ton of amazing films & the weather was gorgeous & I got to meet a lot of new folks & reunite with some old friends.  Internationally acclaimed artist Ron English did our poster again this year

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and he even came early & painted this mural – IN A DAY.  That is my stepdad, Alvan Long, in the black get-up.

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Besides beaches & murals & movies – there were lots of parties & lotsa this kinda thing:

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As you might imagine, it takes a few days to recover from such debauchery – but recovered I am!  Sorta.  Still too lazy to get nuts in the kitchen but I made this soup today & it came together in about 20-30 minutes & tastes amazing!  EASY & healthy & vegan.  I used these products from Trader Joe’s:

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but you could use any vegan (or not) meatball or another grain – like barley or something.   So easy & flavorful – I hope you try it!

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Vegan Moroccan Meatball Soup with Israeli Couscous

serves 4

INGREDIENTS

1 1/4 cup uncooked Israeli couscous

1/2 lb vegan meatballs

1-2 TBS olive oil

1 medium onion – minced

6 garlic cloves – minced

4 cups vegetable stock

2 TBS mint – chopped (plus more as garnish)

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp curry powder

1/2 tsp dry oregano

1/2 tsp dry mustard

1/2 tsp dry thyme

1/2 tsp chili powder

S&P to taste

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DIRECTIONS

NOTE – I tried the leftovers of this soup the next day & by day two – the spices seemed heavy-handed.  So – if you are going to eat this immediately – spice it up.  If you expect leftovers or intend to let it simmer long time – maybe reduce the spices by half and season it more (if it needs it) before serving.

Despite the photos above – keep your vegan meatballs OUT until the end to prevent them from falling apart.

Cook your couscous according to the package & set aside.  This should take 15 minutes.

Meanwhile – heat olive oil in a large stock pot over medium heat & saute the onion (not the garlic) with the dry spices until the onion softens – a few minutes.  Add the garlic for one minute & then add the stock.  Bring to a boil, reduce to a simmer & add the couscous & meatballs.  Season with S&P – add some mint – and you are pretty much good to go.  The longer it gets to simmer – the better the flavors meld but be careful not to break up your meatballs.  If it gets too thick – add water.

Serve with more chopped mint & slurp it up!

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