My grandmother Anisa had a Moroccan family who she was close with; they helped take care of her and the building that she lived in. Ayesha, the family matriarch would some weekends cook the most delicious, elaborate Moroccan family style meals. She’d spend all day in the kitchen, her adult boys always hovering around her to help in any way they could. A tiny lady, with tiny hands and a big personality; it’s funny the things that stay with us from childhood. Ayehsa introduced me to this couscous dish; but my favorite thing she made was her fried fish platter. The aroma would overtake the building and stay there for days, but the succulent variation of fish, from fillets, to whole fish, big and small, fried to salty perfection finished with lemon juice was worth it.

This spectacular Moroccan stew can be cooked with Chicken/Beef or Lamb, on the bone, or just Vegetables. The earthy aromatic spices are accented beautifully with something sweet; traditionally in the form of dried Apricots or Prunes. But a simple tablespoon of Pomegranate Molasses balanced with some Sugar does the trick just perfectly. A magical brew bursting with nutrients from the Chicken Broth and Vegetables and a winter must at our dinner table.

Organic Stock Ingredients:

• 1 Whole Organic Pastured Chicken

• 2 Onions, peeled and quartered

• 8 Cups drinking Water

• 1/8 Cup Raw Apple Cider Vinegar

• 1 Tsp of the following ground Spices: Turmeric, Cinnamon, Coriander Power. 

• 1/2 Tsp of the following ground Spices: All Spice, Cumin, Garam Masala, Cardamom 

• 1 Tsp. Celtic Sea Salt

Organic Stew Ingredients:

• 5 Carrots, peeled & chopped into large, even chunks

•  3 Courgettes, chopped  into large even chunks

• 4 Celery Sticks, chopped into 1/2 inch crescents

• 3 Cups Garbanzo Beans, from a can or carton (precooked)

•  6 Cups Chicken Stock 

• 2 Heaped tsps. Tomato Paste

• 1 Tbsp. Pomegranate Molasses

• 2-3 Tbsps. Brown Sugar (add two, taste and add more at the end to taste)

• 1 Tsp of the following ground spices: Paprika, Cumin, Cinnamon, Turmeric, Garam Masala, Black Pepper

• 2 Tsps. Celtic Sea Salt, or to taste

• 1/4 Tsp. Saffron optional

• 1 Cup Cooked Couscous per person, cooked per package instructions. Optional to add in raisins.

To make the Stock:

Place all Stock Ingredients in a large stainless steel pot and bring to a boil. Once boiling, discard any scum that rises to the top. Leave to boil for two minutes then cover and reduce heat to a low simmer. Simmer on low for 2 hours.

Remove pot from heat, discard Onions. Remove Chicken. Remove Chicken Meat from Chicken Bones and discard Bones. Sift Stock into a strainer and reserve liquid. Place Chicken in a serving bowl and sprinkle with a little Ground Cinnamon, Sea Salt and Black Pepper to season. 

To make the Stew:

Place a few Tbsps. Olive Oil or Ghee in a stock pot and bring to medium heat on your stove. Once the Oil is hot, add Onions and saute for 5 minutes. Add Ground Spices and temper for a minute. Add Tomato Paste, Pomegranate Molasses and Brown Sugar and cook for another minute continually stirring. Slowly add a little of your Stock to deglaze your pan then add the rest of your stock; six cups total. Add in Vegetables and Salt and bring to a boil. Cover and reduce heat to medium low and leave to cook for 15 minutes. Add Garbanzo beans and cook for a further 15 minutes or until Carrots are tender. Finish with Saffron.

Plate Couscous, cover with Vegetables and Sauce. Place Chicken on top and finish with more Sauce. Serve.