Friday, January 30, 2009

Recipe: Moroccan Bison Stew (Make Ahead)

Call this fusion cuisine. There aren't too many bison in Morocco, but Moroccan spices dazzle in this exotic and easy weeknight dish. Bison meat has less fat and calories per serving than chicken and has a cholesterol count similar to chicken -- much less than other red meat. Throw it in a crockpot with veggies, chickpeas, and spices, and 4 hours later, enjoy a sumptuous meal.

1 sweet potato, peeled and cut into 3/4" chunks
1.5 large carrots, chopped (or a handful of baby carrots)
1.5 C mixed dried fruit (apricots, prunes, or dates, or a combination)
1 14.5 oz can chickpeas, rinsed and drained
1 large onion, chopped
1.5 pounds cubed bison meat
1 t ground ginger
1/4 t ground cinnamon
1/8 t nutmeg
pinch saffron
salt and black pepper to taste
1.5 c white wine or chicken stock

2 t honey

Add all ingredients but the honey to crockpot in order listed above (veggies on the bottom of the crockpot, meat on top, spices added directly to meat). Crock for 4 hours on high heat. Drizzle the honey over the meat and serve.

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