Moroccan Game Bird Stew
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Difficulty:
moderate
Difficulty
Preparation:
6 h. 35 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 2 Goose leg (jointed and trimmed)
- 4 Sweet potato (peeled and diced)
- 3 Star anise
- 2 sticks cinnamon
- 1 tsp Ras el hanout
- ½ tsp ground cinnamon
- ½ tsp Turmeric
- 1 Tbsp honey
- 1 cup chicken stock
- salt
- peppers
Product recommendation
Suggested variation; replace the sweet potato with the same volume of new potatoes. Garnish with sprigs of flat-leaf parsley.
Preparation steps
1.
Heat half of the olive oil in a large casserole dish set over a moderate heat until hot.
2.
Season the goose and seal in batches until golden brown in colour all over. Remove from the dish and transfer to a slow cooker.
3.
Add the remaining olive oil and reduce the heat. Add the whole and ground spices and stir well, cooking them for a minute.
4.
Add the sweet potato and stir well, cooking for a further 2-3 minutes. Stir in the honey and stock then pour over the goose in the slow cooker.
5.
Cover with a lid and cook on a low setting for 6 hours.
6.
Adjust the seasoning to taste after 6 hours and spoon into serving dishes using a slotted spoon.
7.
Garnish with a sprinkling of the pine nuts and a sprig of coriander leaves before serving.
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