Prep 15 mins
Cook 2 hrs
This recipe was posted in the Milwaukee Journal Sentinel. Posting for ZWT6 NA*ME.
- 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.
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)
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.
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.