Moroccan food has been heavily influenced by Berber, Moorish and Arab cuisine over the centuries and is alive with interesting flavours, textures and fragrances. This stew will take you on a taste trip to Morocco with a warmly spiced sauce and sweet, fruity bulgur wheat, topped with golden crunchy almonds.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pork Sausage(ContainsSulphites, Cereals containing gluten)
Chicken Stock Pot
Bulgur Wheat(ContainsCereals containing gluten)
Water for the Bulgur
Pop a large frying pan on medium-high heat with a splash of oil. Remove the skin from each pork sausage by slitting along the length of the sausage. Shape your sausage meat into balls approximately 2cm in diameter. Pop these into the pan and leave to sizzle away for 10-12 mins. You want to brown them, turning them regularly to make sure they don’t burn.
Wash your hands. Cut the echalion shallot in half through the root, peel and slice into thin half moon shapes. Remove the core from the red pepper and slice as thinly as you can. Peel and grate the garlic (or use a garlic press if you have one). Chop each dried apricot into four pieces. Pick the leaves from the mint and roughly chop.
Add your pepper and shallot to the pan with your sausage. Cook for another 5-7 mins or until soft. Stir in the ras-el-hanout, garlic and dried apricots, cook for 1 minute and then pour in the tomato passata. Bring to the boil.
Add the water (amount specified in the ingredient list), half the chicken stock pot and stir to dissolve. Reduce the heat until your sauce is gently simmering. Cook for 12-15 mins until it has reduced by half and has thickened.
Next, cook the bulgur wheat. Bring the water (amount specified in the ingredient list) to the boil in a saucepan and add your remaining chicken stock pot. Stir to dissolve and then pour in the bulgur wheat and dried cranberries. Give it a quick stir and cover with a lid or plate. Remove from the heat and leave to cook in its own steam for 10-15 mins.
Drain the chickpeas in a sieve, rinse under cold water and then add to your sauce with your baby spinach. Cook for the last 3-5 mins of the cooking time for your stew, until your spinach has wilted completely. This is your sausage stew.
Heat another frying pan over medium heat and add the flaked almonds (no oil). Dry-fry for 3-5 mins, tossing frequently until they are golden brown and crunchy. Tip:Watch them like a hawk, they burn very easily! When they are ready remove from the pan and keep to one side.
When your stew is ready and your sausage is cooked through (it is no longer pink in the middle) taste your stew and add some salt and black pepper if necessary. Fluff up your bulgur wheat with a fork and mix through your mint and half your flaked almonds. Add a squeeze of lemon juice to taste.
Spoon your fruity bulgur wheat into bowls and top with your sausage stew. Finish with a sprinkle of your leftover flaked almonds. Yum!