This hearty Moroccan Choulent is a comforting, protein-packed stew perfect for cold days. It combines beef on the bone with white beans, kidney beans, chickpeas, and potatoes, all simmered slowly to develop deep flavors. A special rice parcel infused with parsley and spices sits in the center, absorbing the rich broth. Hard-boiled eggs added late in the cooking process soak up the savory juices. This one-pot meal is ideal for feeding a crowd and tastes even better the next day.
Morrocan Home Made Choulent For 8-10 People (
Description
This hearty Moroccan Choulent is a comforting, protein-packed stew perfect for cold days. It combines beef on the bone with white beans, kidney beans, chickpeas, and potatoes, all simmered slowly to develop deep flavors. A special rice parcel infused with parsley and spices sits in the center, absorbing the rich broth. Hard-boiled eggs added late in the cooking process soak up the savory juices. This one-pot meal is ideal for feeding a crowd and tastes even better the next day.Ingredients
Directions
-
Soak all beans (white beans, kidney beans, and chickpeas) for at least 12 hours before cooking.
-
In a large pot, sauté one diced onion in cooking oil until browned.
-
Add the beef to the pot and brown it on all sides.
-
Remove the meat from the pot and set aside, reducing the heat.
-
Layer the remaining ingredients in the pot: start with a layer of white beans, chickpeas, and kidney beans, sprinkling with spices.
-
Add a layer of the browned meat and potatoes.
-
Repeat the layering with more beans and spices.
-
Wash the rice and mix it with chopped parsley, paprika, salt, pepper, and the second diced onion.
-
Place the rice mixture into a cheese cloth bag, tying it tightly but leaving room for the rice to expand.
-
Place the rice bag in the center of the pot.
-
Cover the rice bag with another layer of beans and the rest of the potatoes.
-
Pour in enough water to cover the ingredients, stopping about 4 cm from the top of the pot.
-
Bring the stew to a boil.
-
Reduce heat and let simmer on medium fire for about one hour.
-
Add whole eggs (in shell, at room temperature), honey, and the two whole onions (with skin on).
-
Reduce heat to the minimum setting and cover the pot tightly with a lid.
-
Simmer gently for 4 hours.
-
After 4 hours, taste the liquid and add more spices or salt if needed. Add 1/2 cup of water to help distribute the spices to the bottom.
-
Continue cooking, keeping the pot tightly covered, adding water if necessary to keep the stew moist but not watery.
-
If the stew appears too watery about 2 hours before serving, uncover the lid and increase the heat slightly to allow excess water to evaporate.
-
Once cooked, remove the rice bag from the pot and open it with scissors.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 277.4kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 3.1g16%
- Cholesterol 39.0mg13%
- Sodium 38.4mg2%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 7.7g31%
- Sugars 2.5g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choulent is traditionally prepared in the afternoon and left to simmer overnight or for several hours, resulting in a tender, unified flavor. It is often served the next day.
Ensure the cheese cloth bag is tied securely to keep the rice contained, but do not pack the rice too tightly as it will expand significantly during cooking.
The whole onions with skin and the honey add a subtle sweetness and depth to the broth. The skins can be removed before serving if desired.
Adjust the amount of water based on your pot size and the absorption rate of your specific beans and rice. The final consistency should be stew-like, not soupy.
