Books & Spoons Recipe MOROCCAN SPICED STEW

I'm so excited for the autumn, the fall colors, and colder temperatures, soups and stews, fresh veggies, hoodies, wool socks, tea & cookies, candles, and reading at night - hah - who am I kidding, there's reading around the year for me, but you get the picture. As much as I loved every minute of the summer, now it is time to embrace the new season! 
And what better way to start the new season, than a hot stew, that had a lovely, slow-burning heat on the aftertaste, was rich with flavors, and colorful on the plate?! 
I got out of control at the market when all the new harvested veggies arrived at the store, everything just looks so attempting and tasty, and the imagination goes wild with all the possibilities out there. 

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The pork fillet was marinated overnight in a Moroccan spice mix. If you don't want to use pork, chicken works well, maybe even turkey, too.
The Moroccan flavors came from

• 1 teaspoon ground cumin.
• 1 teaspoon ground ginger.
• 1 teaspoon salt.
• 3/4 teaspoon black pepper.
• 1/2 teaspoon ground cinnamon.
• 1/2 teaspoon ground coriander.
• 1/2 teaspoon cayenne.
• 1/2 teaspoon ground allspice

A ready made mixture is available at the market if you don't want to mix it yourself.  A little bit of olive oil with the spices, and mix well with the meat, and tightly wrapped, if no possibility for a vacuum-packed, for overnight. That way the spices has a chance to mingle with the meat, and give the most potential to the flavors.
I cut some sweet potatoes, potatoes, rainbow carrots, leeks and green onions for the stew, and for the liquid, I used vegetable stock. 

I have a big non-stick kettle, so I first saute the meat until it had a nice color, then add the veggies, and the stock until just  covering the ingredients. 
With a slow burning heat, I let the stew cook until I was ready to eat. This is something for a slow cooker as well, so easy to just set it going until you are ready for it. 
I made a big batch, and I have to say, it was almost better the next day, with the heat from the spices really getting the kick in there, and wonderful flavors bursting out. 

For more inspiration, you can visit the Instagram account, where I post pictures of what's cooking around here through the week. Until next time,
~ Cheers!