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Rock the Cas-bot: Moroccan-inspired stew with couscous

Even though I live in California, my New England bones were telling me, "It's time for stew!" I made this the other night and have been excited about my leftover lunches this week. This Moroccan-inspired dish is a salute to Jill aka "Jillbot," the biggest fan I know of the sweet/savory combo.

Sweet + Spicy + Savory = One happy Jillbot

Sweet + Spicy + Savory = One happy Jillbot

Couscous with sliced almonds, pomegranate seeds and fresh mint.

Couscous with sliced almonds, pomegranate seeds and fresh mint.

Stew:

I bought organic skinless boneless chicken thighs from Berkeley Bowl that were already cut up so I didn't have to touch them! I browned them in coconut oil with garlic, grated fresh ginger, shallots and white onions and then added salt, pepper and cayenne

After the chicken was browned, I added chopped up dried dates and apricots, squeezed in some lemon juice and then dropped in the lemon peels. 

I then added a small can of tomato paste and filled the can 4x with water that I poured in the pot and added in a bouillon cube

After the pot was boiling I threw in a bay leaf, 2 chopped up sweet potatoes, a can of chickpeas and green seedless olives

I then dashed in a little dried ginger and cinnamon

Couscous:

After I cooked the couscous, I added in pomegranate seeds, sliced almonds and fresh mint.