This recipe was posted in the Milwaukee Journal Sentinel. Posting for ZWT6 NA*ME.
Make and share this North African-Style Stewed Chicken recipe from Food.com.
- 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
- 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.