Braised Moroccan Chicken by Hope Cohen
Fragrant with heady spices and exotic flavor, this dish combines the spicy, sweet and salty flavors that are synonymous with northern Africa. These types of braises are often served family style on large platters, on a bed of couscous. For other recipes by Hope Cohen, visit http://fastfreshandsimple.com/.
Braised Moroccan Chicken
2 cloves garlic
1 yellow onion
6 ripe plum tomatoes
3 tablespoons olive oil
8 bone-in chicken legs and thighs
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
1 cup pitted green olives
1 tablespoon tomato paste
1 cup chicken broth
½ cup pitted dried prunes
½ cup dried pitted apricots
1 bay leaf
¼ bunch fresh parsley
1. Peel and chop garlic.
2. Peel and slice onion into thin slices.
3. Trim and chop plum tomatoes into 1” cubes.
4. Juice the orange and set aside.
5. Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt to taste, pepper to taste, cinnamon & cumin on both sides. Sauté the chicken, for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.
6. Add additional tablespoon of oil to pan, if needed, and sauté garlic and onion for 2 minutes, until translucent.
7. Add tomatoes, olives, tomato paste, reserved orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
8. Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
9. Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through. Remove from heat and allow chicken to rest, covered for 10 minutes.
10. Remove the leaves from the parsley and chop. Measure out 3 tablespoons (reserve the remainder for another use). Garnish the chicken with the parsley and serve.