North African-Style Stewed Chicken |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
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:
1. Preheat oven to 325 degrees F.
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. 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. 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.
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