Recipe by AZPARZYCH
This recipe was posted in the Milwaukee Journal Sentinel. Posting for ZWT6 NA*ME.
Top Review by Muffin Goddess
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 Recipe#420654. Oh, and I used Recipe#428392 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)
- 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
Directions See How It's Made
- 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.