Tunisian Vegetable Chicken Stew
I made this recipe on Tuesday night. It comes out of the Moosewood Restaurant Cooks at Home cookbook. I had it before and loved it, but Michael had wished it had meat in it, so this time I added shredded chicken. It turned out really delicious. I just bought a rotisserie chicken and shredded it and added it in. I also added a bunch of bok choy that came in local produce box. This was a nice addition since it added a slightly different texture and a pretty dark green color. It is suggested that you serve this over some sort of grain like couscous.
Below is my recipe, slightly amended from the original. It's different from what you might usually make and taste, but really yummy and also economical.
Tunisian Vegetable Chicken Stew
(originally from Moosewood Cooks at Home, with changes)
* 1 1/2 c. thinly sliced onions
* 2 tablespoons olive oil
* 3 c. thinly sliced cabbage
* 2 c. thinly sliced bok choy
* dash of salt
* 1 large red bell pepper, cut into thin strips
* 2 teaspoons ground coriander (has a mild, nutty taste)
* 1/2 teaspoon turmeric (adds golden color)
* 1/4 teaspoon cinnamon
* 1 28-oz can undrained chopped tomatoes (I use muir glen)
* 1 16-oz can cooked chick peas/garbanzo beans
* 3 c. shredded cooked chicken
* 1/3 cup raisins or currants (optional, but very good)
* 1 tablespoon fresh lemon juice
* grated feta cheese
* toasted slivered almonds (optional)
In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage and bok choy, sprinkle with salt, and continue to saute for a t least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chick peas, chicken, and optional currants or raisins, and simmer, covered for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste.
Top with feta, and toasted almonds if you like.
Below is my recipe, slightly amended from the original. It's different from what you might usually make and taste, but really yummy and also economical.
Tunisian Vegetable Chicken Stew
(originally from Moosewood Cooks at Home, with changes)
* 1 1/2 c. thinly sliced onions
* 2 tablespoons olive oil
* 3 c. thinly sliced cabbage
* 2 c. thinly sliced bok choy
* dash of salt
* 1 large red bell pepper, cut into thin strips
* 2 teaspoons ground coriander (has a mild, nutty taste)
* 1/2 teaspoon turmeric (adds golden color)
* 1/4 teaspoon cinnamon
* 1 28-oz can undrained chopped tomatoes (I use muir glen)
* 1 16-oz can cooked chick peas/garbanzo beans
* 3 c. shredded cooked chicken
* 1/3 cup raisins or currants (optional, but very good)
* 1 tablespoon fresh lemon juice
* grated feta cheese
* toasted slivered almonds (optional)
In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage and bok choy, sprinkle with salt, and continue to saute for a t least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chick peas, chicken, and optional currants or raisins, and simmer, covered for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste.
Top with feta, and toasted almonds if you like.
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