braised moroccan chicken
Braised Moroccan Chicken with Apricots and Olives
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Servings
4 servings
Servings
4 servings
braised moroccan chicken
Braised Moroccan Chicken with Apricots and Olives
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
Chicken
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked Spanish paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • zest of 1 lemon
  • 4 chicken leg quarters or 8 bone-in chicken thighs, skin on
Sauce
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 3 tbsp honey
  • 1/4 cup finely chopped shallots
  • 1 cup dried Turkish apricots sliced in half crosswise
  • 1 cup small green olives such as Cerignola or Picholine, pitted
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1/4 tsp crushed saffron threads
Instructions
  • In a small bowl, stir together salt, cumin, coriander, paprika, ginger, garlic, black pepper, cayenne pepper and lemon zest. Transfer 2 teaspoons of spice mixture to another small bowl and set aside. Rub the remaining spice mixture under the skin and all over chicken pieces.
  • Heat oil in a Dutch oven over medium-high heat. When oil is hot, place chicken in the pan skin-side down and cook until skin is browned and crispy, about 5 minutes. Remove chicken from the pan and set aside. Pour off fat from the pan and reduce heat to medium.
  • Return the Dutch oven to the heat, and add all of the sauce ingredients and the reserved spice mixture. Bring the sauce to a simmer. Return chicken pieces to the Dutch oven, placing them in the pan skin-side up. Cover, reduce heat to medium-low and cook until chicken has reached an internal temperature of 175°F, 25-30 minutes.

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