NORTH AFRICAN-STYLE STEWED CHICKEN

North African-Style Stewed Chicken image

Provided by AZPARZYCH

Categories Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 chicken, cut up (2 to 3 pounds)
salt and pepper
3 tablespoons olive oil (divided)
1/2 cup red onion, diced
2 inches cinnamon sticks
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, minced
2 tablespoons garlic, minced
1 teaspoon ground coriander
1 1/2 cups mustard greens, washed and coarsely sliced
1/4 preserved lemon, chopped
1 1/2-2 cups vegetables (divided) or 1 1/2-2 cups chicken stock (divided)
2 green cardamom pods, whole
1 -2 teaspoon ras el hanout spice mix or 1 -2 teaspoon indian curry powder
1 pinch saffron thread
cooked rice

Steps:

Preheat oven to 325 degrees F.
Rub chicken parts lightly with salt and pepper. Heat 1 1/2 tablespoons olive oil in a large, deep skillet, Dutch oven or other oven-proof pot. Add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes. Remove pieces to a plate.
Add remaining olive oil, onion and cinnamon to cooking pot. Sauté 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander. Sauté 5 minutes. Add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes.
Pour in 1 cup stock. Return chicken to pot and add cardamom pods, ras el hanout (or Indian curry powder) and saffron. Pour in more stock until chicken is mostly covered, up to 1 cup. Add a pinch of salt to taste. Bring mixture to a simmer over medium heat and cook 3 to 4 minutes. Transfer to preheated oven and cook 1 to 1 1/2 hours or until liquid has reduced and meat is falling off the bones. Let rest 10 minutes. Discard cinnamon stick and cardamom pods before serving over rice.

Nutrition Facts : Calories 609.3, Fat 45.1, SaturatedFat 11.3, Cholesterol 172.5, Sodium 168.8, Carbohydrate 5.4, Fiber 1.5, Sugar 1.3, Protein 44