MOROCCAN SPICED VEAL
The spices and the soft, fragrant meat make this dish perfect for a family meal or for a larger gathering.
Provided by joycooklove
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chop onions and sweet potato.
- Microwave sweet potato for 3 minutes.
- Prepare spices in a bowl, mix.
- Heat oil in a very large pan
- stir fry onions, mushrooms and sweet potatoes and chickpeas in oil and spices on medium heat.
- After 5 min, add the tomatoes, the lemon juice and chicken broth.
- raise the heat, and place the fillets on top of everything in pan.
- Allow liquid in pan to boil.
- Place fillets under liquid, immerse them completely.
- Place a cover on the pan.
- Cook, check, and turn over fillets.
- Cook until fillets are a soft gray color. (test to make sure the inside is also cooked).
- Remove fillets and cut into smaller cubed pieces
- Replace veal into pan and allow to simmer for 5 minutes.
Nutrition Facts : Calories 200.8, Fat 4.8, SaturatedFat 0.7, Sodium 427.9, Carbohydrate 30.1, Fiber 6, Sugar 4.8, Protein 6.1
MOROCCAN-SPICED VEGETABLES
Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
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