Moroccan Stew

Without a doubt, this is the best recipe find for 2008.  I LOVE this stew and make it regularly throughout the winter.  Don’t forget the peanut butter, cilantro and golden raisins that get tossed in at the end.  I forgot the first time I made this and thought it was an ok dish but not THAT great - UNTIL I remembered the next day that I had forgotten those 3 ingredients and what a difference.  It’s the best stew!  And the sweet potatoes are the best complex carb!

2 Tbsp. olive oil
1 cup diced onion
1/2 cup celery chopped
1/2 cup green pepper diced
1 clove garlic, minced
3 cups sweet potatoes, peeled and diced
1 can chick peas, drained
1 can chopped tomatoes, drained
3 cups chicken broth
1 Tbsp. lemon juice
2 tsp. fresh ginger root, grated
1 tsp. chili powder
1 tsp. cumin
1 tsp. curry
1 tsp. coriander
1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
2 Tbsp. peanut butter
2 Tbsp. cilantro, chopped
1/4 cup golden raisins

Saute onion, green pepper, garlic, and celery in olive oil for approx. 3 minutes.  Then add every thing else (except raisins, peanut butter and cilantro) and simmer for about 20 minutes on low, being careful to not overcook potatoes.  Before serving, stir in raisins, peanut butter, and cilantro. 

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