The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.
Pair it with a dry rosé from California or southern France, like the Sola Rosa from California.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Awesomeness!I didn't have carrot juice so substituted V-8 & used both dates & apricots....delicious!
Absolutely delicious!!! Wow. I wanted a first recipe for my new le creuset braiser and chose this based on the reviews. I was NOT expecting it to be this good. Even before it goes in the oven, I wasn't seeing ( smelling) how this was going to be amazing. But oh boy when it's all done and reduced, it is delish!I used dates.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?