Recipe Roulette – Moroccan Veggie Chicken Stew
For our friends and family up in the frozen north we got a tasty #Morocan #Chicken #stew #recipe for this week’s episode, enjoy.
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hey honey yeah what’s
[Music]
up
[Music]
oh yeah I’m supposed to do this 3 two 1
hey everybody wait no I don’t like that
one 3 two 1 hey everybody I’m F I’m
Laura and this is recipe roulette a
cooking show where we choose a cookbook
open to a page of random and we make
what it says so tonight we’re making a
Moroccan chick veggie chicken chicken
stew and this is coming from the
complete cooking for two cookbook cool
all right uh I got cooking duties
tonight so you sit down and relax I’ll
walk them through the ingredients and
how to make this and we’ll see you back
for the first bite okay all right for
your ingredients you’re going to need
some chicken we got a pound bag of
Morning Star chicken
strips uh you can use these or if you
want to use some real chicken get
yourself uh some bones chicken thighs
about a pound and you’re going to want
to pre-cook those before you follow our
recipe cuz ours is already pre-cooked we
just need to heat it up
so all right and that need a/4 cup of
white
wine uh six apricots uh dried apricot
slices chopped
up a cup of chickpeas
dried you need uh 2 tbspoon of tomato
paste you’re going to need a tablespoon
of cornstarch a tablespoon of paprika
and a teaspoon of grand
marala then we’re going to need some uh
veggie stock this is not apple cider
this is our homemade veggie sock made
with beets that’s why it’s got this nice
lovely red color to
it so we’re going to be using uh 3 cups
of
this so that’s all the ingredients Let’s
uh get the insta pot brought over and
we’ll start putting it together all
right we got our insta pot to this we’re
going to put in our
chickpeas our white
wine then we’re going to measure out our
three cups of Veggie
stock
two
and just not just a few tablespoons left
in there I’m going to dump in Waist not
what not use it all up all
right put our
spices and corn starch in this is going
to help thicken up and make this into
the nice
stew pop open our tomato
paste eyeball
this all right that feels about two
tablespoons all right these chickpeas
are going to need 50 minutes for them to
get all nice and cooked so I’m going to
pop the timer on the insta pot for
pressure cook for 50 minutes we’ll be
back for the next step okay so I have
put the chicken the not the chicken I
put the chickpeas and everything that I
filled this with through for 40 minutes
I didn’t want to get the chickpeas to be
overdone so that’s why I’m just doing 40
not the 50 I said I was going to be I’m
going to give it the full 50 minutes to
cook by putting in my
apricots and my chicken and finishing
off that last 10
minutes so all this stuff gets nice and
cooked and flavor Incorporated so put
our cover back on our instt
all right time for the first
bite a little bit everything in here on
my
spoon that’s not bad yeah great flavor I
like that so we’ve put this over rice um
just to B it up a little
bit be have great flavor especially on a
chili night like it is out side today so
yeah give this a try yeah speaking of
giving things a try what are we making
next week um so we’re going to use the
New York Times Natural Foods
Cookbook
stop
okay well we’ve done one already oh then
I know exactly what section of the
cookbook we’re in oh hold on you can
choose um two or three trust me you’re
going to like either
option well see
how I want two and two at the tournament
I guess two is my number for the day
okay sugarless
Donuts sugarless Donuts I told you you
were going to like it how is that on the
same page as the zini sauce uh it’s
pizza dough
oh you got me there uhhuh okay join us
next time for a nice yummy donut
Donuts
okay peace Bye by everybody hey
everybody thanks for staying till the
end of the episode I’ll remember to like
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