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.
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I have been making this dish since it first appeared in issue #82.
For such a simple recipe, I always get raves at the table and I'm
often asked what ingredients are in the concoction. Definitely
one of my favorites!
Now I'm going to have to experiment to see if I can adapt it
to my Instant Pot. Anyone want to help?
As many have stated, this is an excellent dish that is simple to prepare and always comes out beautifully. I have prepared it verbatim, having doubled the spices and, using dates, prunes and/or apricots - always comes out very good. Definitely a keeper! Thank you FC!!
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.
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