Gorean Living User Forums • View topic - Honeyed Vulo Raisin Stew

Stew as described in Tribesmen of Gor, pg 47. ("I had had verr meat, cut in chunks and threaded on a metal rod, with slices of peppers and larma, and roasted; vulo stew with raisins, nuts, onions and honey")

Honeyed Vulo Raisin Stew
(Same thing, but chicken instead of "vulo")

INGREDIENTS:
2 tablespoon olive oil
1-2 boneless, skinless chicken thighs or breasts
3-4 medium onions, sliced
2 lg. Bell peppers (any color), sliced or chopped
2-3 cloves minced garlic
2 teaspoons cinnamon
2 teaspoons Ground Ginger
1 teaspoon Ground Cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon Saffron, crushed (optional)
1 teaspoon salt
2 (14.5 ounce) cans diced tomatoes
1 (15.5 oz) can garbanzo beans (drained)
1/2 cup honey
2/3 cup raisins
Water (optional, depending on desired consistency)*
1/3 cup chopped nuts (almonds, pine nuts, cashews, peanuts, etc)
1/4 cup chopped cilantro
12 + oz cooked orzo or couscous

DIRECTIONS:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook 10 minutes, or until browned, turning once. Transfer chicken to plate; cover to keep warm. (**If you want to and can take the extra time, instead of cooking the chicken in the skillet, cook it over a wood fire or grill with mesquite chunks, or roast it in the oven, and then follow directions 2-4. It will taste WAY better!!)

2. Cook onion in same skillet 7 minutes. Add garlic, salt, cinnamon, ginger, cumin, and saffron, if desired. Stir in tomatoes and honey.

3. Return chicken to skillet; cover and simmer 5 minutes. Stir in raisins. Simmer 10 minutes, stirring occasionally, until chicken is done.*

4. Serve chicken stew garnished with nuts and chopped fresh cilantro on a bed of couscous or orzo.

* Can be transferred to crock pot instead and cooked for several hours on low setting.
This is also the time to add water, if desired, for a more soup like consistency. If adding water, double simmer time.

Created by Khaos WolfKat
©Gorean Living 2006

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