I made this from memory from watching my parents make it, so this is pretty rough. You'll need enough of the following to fill a crockpot:
Zucchini (1)
Baby carrots (1/4-1/2 bag)
Onion (1/2-1)
Chick peas/garbanzos/ceci beans (1 can)
Chicken drumsticks (1 package)
Lamb (whatever you can get)
Couscous (1 package)
Chicken stock (the very large size...memory fails me)
Quatre epices: cinnamon, ground cloves, ground nutmeg, turmeric
Prep all the ingredients - slice the zucchini, quarter the onion, drain the chick peas. Get your crockpot ready to go.
Place the chicken in a sauce pan and lightly sprinkle with all four spices. Brown the chicken. Remove, and do the same with the lamb.
Layer veggies and beans in the crockpot. Vegetables - or whatever takes longest to cook - should go at the bottom. Add the meat, and pour in the chicken broth. It should just cover all the ingredients. If it seems like there's not enough, add a little water. Now, sprinkle some of all the four spices and stir if you'd like. Add salt to taste.
Cover, turn your crockpot on low, and leave it for the day to do its thing. The meat should be falling off the bone.
When it's done, you'll have a soup that you can serve over your couscous (follow instructions on the box). Harissa is a great addition if you want to make it nice and hot.
Some variations for quatre epices from my father, who's the best cook I know:
ReplyDeleteThe quatre epices I use are cinnamon, nutmeg, cloves and ginger, but I've seem many variations. I actually add tumeric as a fifth spice. Wendy likes allspice and cumin. It really doesn't seem to matter.
And some suggestions for wine pairings, also from my father, who has great taste:
ReplyDeleteMy wine suggestion would be a California zinfandel from Amador County (had the 2007 Folie a Deux last night but Sobon Estates "Rocky Top" also very good) or a Pinot Noir or even a Syrah like Ex Umbris from Owen Roe.