March 23, 2015 Marrakesh Stew with chicken and Couscous

March 23, 2015 Marrakesh Stew with chicken and Couscous

I have been working on a brief for my water case and have not had a lot of time to think about food or shop lately. 

Today I went into the kitchen at around 5:00 and looked in the fridge.   We had the turnips and carrots Suzette had picked in garden yesterday, an acorn squash, and PPI roasted chicken, roasted vegetables and couscous.  For some reason I immediately thought, “Chicken Couscous with a vegetable stew.”  I went on the internet and found a recipe for Marrakesh Stew by Martha Stewart.

Here is the recipe:

I had started cooking the onions in a large enameled casserole with 1 Tbsp. of olive oil and almost finished prepping the vegetables when Suzette arrived and took over for me in the kitchen.  I then shredded the chicken into large chunks and we added that when we added the chick peas near the end of the cooking.  The only thing we did not have was an eggplant, so we substituted turnips from the garden.  The result was wonderful.

I drank mint tea with my dinner and Suzette drank a beer.

We both agreed that the stew would have been better with some raisins.

Footnote from March 26, 2015:  I bought an eggplant at Los Altos Ranch Market on March 25, 2015 and we still have lots of stew, so I might rejuvenate the dish with raisins and eggplant and replicate Martha Stewart’s actual recipe, even though I do not recall seeing any eggplant in the vegetable stew we ate in Marrakesh last year.

Bon Appétit 

I have been working on a brief for my water case and have not had a lot of time to think about food or shop lately. 

Today I went into the kitchen at around 5:00 and looked in the fridge.   We had the turnips and carrots Suzette had picked in garden yesterday, an acorn squash, and PPI roasted chicken, roasted vegetables and couscous.  For some reason I immediately thought, “Chicken Couscous with a vegetable stew.”  I went on the internet and found a recipe for Marrakesh Stew by Martha Stewart.

Here is the recipe:

I had started cooking the onions in a large enameled casserole with 1 Tbsp. of olive oil and almost finished prepping the vegetables when Suzette arrived and took over for me in the kitchen.  I then shredded the chicken into large chunks and we added that when we added the chick peas near the end of the cooking.  The only thing we did not have was an eggplant, so we substituted turnips from the garden.  The result was wonderful.

I drank mint tea with my dinner and Suzette drank a beer.

We both agreed that the stew would have been better with some raisins.

Footnote from March 26, 2015:  I bought an eggplant at Los Altos Ranch Market on March 25, 2015 and we still have lots of stew, so I might rejuvenate the dish with raisins and eggplant and replicate Martha Stewart’s actual recipe, even though I do not recall seeing any eggplant in the vegetable stew we ate in Marrakesh last year.

Bon Appétit