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.

1-31-16 (41)

1-31-16 (42)

1-31-16 (66)

1-31-16 (71)

1-31-16 (82)

1-31-16 (97)

1-31-16 (105)

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

1-31-16 (43)

1-31-16 (49)

1-31-16 (50)

1-31-16 (54)

1-31-16 (55)

1-31-16 (64)

1-31-16 (92)

1-31-16 (107)

1-31-16 (128)

1-31-16 (139)

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.

1-31-16 (95)

1-31-16 (98)

1-31-16 (116)

1-31-16 (121)

1-31-16 (135)

1-31-16 (145)