Braised Moroccan Chicken
Scented with heady spices and exotic flavor, this dish combines the spicy, sweet and savory flavors that are synonymous with North Africa. Perfect for entertaining, as it can be prepared a day in advance.
INGREDIENTS
- 4 bone-in chicken thighs
- 1 teaspoon paprika
- 1 teaspoon Indian Saffron
- 4 baguettes
- 1 teaspoon ground cumin
- 1/4 tsp. Cayenne
- kosher salt and pepper, to taste
- 4 tbsp olive oil
- 1 onion, thinly sliced
- 1 teaspoon ground coriander
- 1 lemon zest, cut into strips
- 2 garlic cloves, minced
- 1 small pinch of saffron
- 2-3 cups of chicken broth
INSTRUCTIONS
First, preheat the oven to 350 degrees.
Season all sides of the chicken thighs and drumsticks with kosher salt and pepper.
Then, heat olive oil in a large casserole dish over medium-high heat. Brown all sides of the chicken (you may need to make 2 batches). Remove the browned chicken from the Dutch oven and set aside.
Lower the heat to medium-low and add the chopped onions, start to sauté until tender and meanwhile add the paprika, turmeric, cumin, cayenne pepper and cilantro. Stir to combine. Add garlic and sauté one more minute.
Turn off the heat. Return the chicken to the Dutch oven and toss each chicken several times to coat with spices.
Pour in the chicken broth until the chicken is 2/3 covered and add the saffron and lemon peels. Stir gently again so that the saffron / lemon is there.
Place in the preheated oven and bake for 1.5 hours at 350 degrees.
Happy Cooking Time.
