Recipe by ChristySalhi
This is my husband's favorite dish. It reminds him of home (He is from Morocco). Every person I share this with always begs for more. Serve it with only a loaf of crusty french bread. It is tradition to serve this on a large dish in the middle of table and everyone use their pieces of bread as utensils.
Top Review by Kelly M.
I was torn between liking and loving this recipe. It was VERY flavorful, obviously...look at all those spices! Although one of them, one which I couldn't determine, seemed to be overpowering the others, not horribly, but I was definitely tasting something strong. None the less, bold taste! And smelled wonderful while cooking. The only changes I made were to add a bit of garlic, because I like it, and I did NOT use anywhere near the amount of salt called for - 2 Tablespoons??? Just seemed like way too much. Check out the sodium content in the nutrition facts! I cut this recipe in half and probably added less than a tsp of salt - I seasoned the chicken before browning with a little and added a little more with the spices as directed. With salt being in the chicken broth it was plenty. The potatoes were cooked too long, they were falling apart. If I make this again I will add them later into the cooking time. The chicken itself was moist and full of flavor. It was easy to make and one of those great recipes that you put together and forget about while it cooks. I ate it with my simple roasted carrots and they were a good match. Thanks for posting.
- 1⁄4 cup olive oil
- 8 chicken legs or 8 chicken thighs
- 1 small onion, diced
- 3 stalks celery, diced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 2 teaspoons curry
- 12 -16 ounces chicken broth
- 3 baking potatoes, skinned, large dice
- 1 -2 teaspoon salt, to taste
- 2 teaspoons black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Directions See How It's Made
- Put half olive oil in a dutch oven or 4 quart sauce pan.
- Brown chicken on all sides until crispy in oil over about medium heat.
- Remove chicken and place to side.
- Put rest of olive oil in pan and add celery and onions.
- Saute until translucent and fragrant.
- Add all spices and roast over med-low heat for about 5 minute.
- Pour in chicken broth and stir to dissolve spices. Add potatoes and mix along with parsley and cilantro.
- Place chicken pieces back into pot without stirring around and bring to boil.
- As soon as the boil starts bring heat to lowest setting and simmer for 75 minutes covered.
- Let stand off heat for 10 minutes to let flavors rest and sauce to thicken.
- Serve on large platter with friends and pieces of french bread to dip in sauce and grab pieces of food.