Marmite Sarthoise with a Middle Eastern Twist

Ingredients

In this Arab adaptation of Marmite Sarthoise, we replace the traditional French ingredients like white wine and herbs with Arabic spices such as cumin, coriander, and cinnamon. We also incorporate chickpeas and dried fruits to add a touch of sweetness and texture to the dish. The use of saffron-infused broth gives the stew a vibrant golden color, reminiscent of Middle Eastern cuisine. We alse have the original recipe for Marmite Sarthoise, so you can check it out.

• 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground paprika 1/4 teaspoon ground paprika
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 400g (14 oz) canned chickpeas, drained and rinsed 400g (14 oz) canned chickpeas, drained and rinsed
• 100g (3.5 oz) dried apricots, halved 100g (3.5 oz) dried apricots, halved
• 100g (3.5 oz) dried prunes, pitted 100g (3.5 oz) dried prunes, pitted
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb or chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, cinnamon, turmeric, ginger, and paprika. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Pour in the saffron-infused water, canned chickpeas, dried apricots, and dried prunes. Mix well to combine all the ingredients.
5. 5.
   Add the chicken or vegetable broth to the pot, season with salt and pepper, and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Marmite Sarthoise hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before adding them to the dish. This will help release their vibrant color and delicate flavor.

Tips & Tricks

• For a vegetarian version, replace the meat with tofu or tempeh and use vegetable broth instead of chicken broth.
• Adjust the spices according to your taste preferences. Add more or less of each spice to suit your desired level of heat and flavor.
• If you prefer a thicker sauce, you can mash some of the chickpeas with a fork or blend a small portion of the stew and then mix it back in.
• Experiment with different dried fruits such as dates or figs to add variety to the dish.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Middle Eastern Marmite Sarthoise with fluffy couscous or aromatic rice to soak up the flavorful sauce. Accompany it with a fresh salad or a side of roasted vegetables for a complete and satisfying meal.

Presentation advice

Garnish the Marmite Sarthoise with a sprinkle of fresh cilantro or parsley to add a pop of color and freshness. Serve it in a deep bowl or a traditional Middle Eastern tagine for an authentic presentation.