Moroccan-Style Corn Pudding with Chicken and Vegetables

Name: Moroccan-Style Corn Pudding with Chicken and Vegetables
Yield: 10
Ingredients: 2 tablespoons of olive oil; Peeled and diced 1/2 onion; 2 tablespoons of grated ginger or to taste; 1 cinnamon stick; Crushed coriander leaves to taste; 500g peeled and cubed sweet potatoes; 500g mandioquinha, peeled and sliced into rounds; 500g peeled and sliced carrots; 250g peeled and sliced salted beef cubes; One bouquet garni (laurier, parsley, and thyme); Salt and black pepper to taste; 1 kg ripe tomatoes, peeled and deseeded, diced or tomato pulp; 250g Japanese abobora, peeled and cubed; 30g black raisins; 2 liters vegetable or chicken broth; One açafrão (marigold) flower bud in pistils; 1.5 liters boiling water; 800g pre-cooked corn pudding; 45g butter; 50g sliced almonds and fresh coriander for garnish

1
2 tablespoons of olive oil
2
Peeled and diced 1/2 onion
3
2 tablespoons of grated ginger or to taste
4
1 cinnamon stick
5
Crushed coriander leaves to taste
6
500g peeled and cubed sweet potatoes
7
500g mandioquinha, peeled and sliced into rounds
8
500g peeled and sliced carrots
9
250g peeled and sliced salted beef cubes
10
One bouquet garni (laurier, parsley, and thyme)
11
Salt and black pepper to taste
12
1 kg ripe tomatoes, peeled and deseeded, diced or tomato pulp
13
250g Japanese abobora, peeled and cubed
14
30g black raisins
15
2 liters vegetable or chicken broth
16
One açafrão (marigold) flower bud in pistils
17
1.5 liters boiling water
18
800g pre-cooked corn pudding
19
45g butter
20
50g sliced almonds and fresh coriander for garnish

Ingredients

1
2 tablespoons of olive oil
2
Peeled and diced 1/2 onion
3
2 tablespoons of grated ginger or to taste
4
1 cinnamon stick
5
Crushed coriander leaves to taste
6
500g peeled and cubed sweet potatoes
7
500g mandioquinha, peeled and sliced into rounds
8
500g peeled and sliced carrots
9
250g peeled and sliced salted beef cubes
10
One bouquet garni (laurier, parsley, and thyme)
11
Salt and black pepper to taste
12
1 kg ripe tomatoes, peeled and deseeded, diced or tomato pulp
13
250g Japanese abobora, peeled and cubed
14
30g black raisins
15
2 liters vegetable or chicken broth
16
One açafrão (marigold) flower bud in pistils
17
1.5 liters boiling water
18
800g pre-cooked corn pudding
19
45g butter
20
50g sliced almonds and fresh coriander for garnish

Directions

1
In a pot, heat the olive oil and sauté the onion until it's translucent
2
Add the ginger, cinnamon stick, and coriander leaves, and sauté for another half-minute, until the aroma of the spices is released
3
Add the sweet potatoes, mandioquinha, carrots, salted beef, bouquet garni, salt, and black pepper
4
Cover and let it simmer over low heat for 15 minutes, stirring occasionally
5
Add the tomatoes, abobora, raisins, and broth, to cover the vegetables
6
Let it simmer for another 10 minutes or until the vegetables are tender
7
Discard the bouquet garni and cinnamon stick
8
Check the seasoning and reserve
9
Soak the açafrão flower buds in 3 tablespoons of boiling water
10
In a bowl with a lid, mix the corn pudding and butter, and add the remaining boiling water and açafrão, cover and let it rest for five to ten minutes, according to the package instructions for the corn pudding
11
Open the lid and release any air bubbles with a fork
12
Arrange the reserved vegetables in the center of a plate, surrounding the corn pudding
13
Garnish with sliced almonds and fresh coriander