I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.
In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.
This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!
- 3 tablespoons olive oil, divided
- 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 cups beef broth
- 1/2 cup halved pitted Kalamata olives
- 1/2 cup golden raisins
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/2 cup chopped fresh cilantro
- 1 teaspoon orange peel
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 10 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved from 1 can
- 1/2 teaspoon kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons lemon juice (2 lemons)
- 2 tablespoons liquid from the chickpeas
- 3 tablespoons roasted rep peppers
- 8-10 dashes hot sauce
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion, small dice
- 4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
- 4 medium garlic cloves, finely chopped
- 2 serrano chiles or jalepeno, stemmed and finely chopped
- 1 (28-ounce) can small diced, peeled tomatoes and their juices
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon turmeric
- 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
- 1/2 cup milk
Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.
When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.
Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.
Spoon the Chole Masala over steamed Basmati or white rice