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    You are in: Home / Recipes / North African-Style Stewed Chicken Recipe
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    North African-Style Stewed Chicken

    North African-Style Stewed Chicken. Photo by Muffin Goddess

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    AZPARZYCH's Note:

    This recipe was posted in the Milwaukee Journal Sentinel. Posting for ZWT6 NA*ME.

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on June 17, 2010


      I was a bit unsure about using so many strong spices in one dish, but this turned out really good (well, DH didn't care for it because the cinnamon was too strong for him, but I thought it was great, lol). I used boneless skinless chicken thighs in place of a cut-up whole chicken, and they didn't dry out at all, but it's pretty hard to make dry chicken thighs. I didn't have any mustard greens, so I subbed in some baby beet greens instead. I used some storebought ras el hanout, too, because I couldn't find enough of the more exotic ingredients to make it worthwhile making my own ras el hanout. In place of the rice, I served this with Couscous With Seven Vegetables. Oh, and I used Lamoun Makbouss - Pickled Lemons for the preserved lemon. I would definitely make this again, but I would probably need to leave out the cinnamon sticks for DH. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 NA*ME (sorry, I had to edit this AGAIN due to technical difficulties, lol)

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    • on June 17, 2010


      Nice recipe. I only had legs and used that instead of the whole chicken. I did cut down on the amount of cinnamon greatly and used some allspice I also added a lil bit of preserved lemon juice to the mix and marinated everything first. I give it 5 because similar to the way I make chicken sometimes just with everything ground and usually don't do cinnamon but just the allspice. Okay I'm rambling :) Made for ZWT6 for Looney Spoon Phoodies.

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    • on June 10, 2010


      Easy, nice flavors but thought the chicken was dry. I am not used to this technique with chicken but wondered if the time could be shortened-am unsure. Served with Kateh - Iranian Simple Rice, Stir Fried Carrots With Mango and Ginger, and Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East).Thank you AZPARZYCH for sharing. Made for Unrulies Under the Influence while traveling through North Africa during ZWT6.

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    Nutritional Facts for North African-Style Stewed Chicken

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 609.3
    Calories from Fat 405
    Total Fat 45.0 g
    Saturated Fat 11.3 g
    Cholesterol 172.5 mg
    Sodium 168.7 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 1.5 g
    Sugars 1.3 g
    Protein 44.0 g

    The following items or measurements are not included:

    preserved lemons


    green cardamom pods

    ras el hanout spice mix

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