Braised Moroccan Style Chicken
This dish reminds me of the Moroccan Shabbat fish! Go very well with a piece of challah to mop the juice! I omitted the orange and lemon peels, as I did not have either. And I added a sliced jalapeño, and a sliced green pepper with onions, for a little heat.
- 4 drumsticks
- 1 tsp. paprika
- 1 onion, sliced thin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. cayenne
- 2 cloves garlic, minced
- 1 lemon rind, cut into strips
- 1 small pinch of saffron
- 4 tbsp. olive oil
- 4 bone-in, skin on chicken thighs
- kosher salt and pepper, to taste
- 2-3 cups of chicken broth
First, Preheat the oven to 350 degrees.
Then, Season chicken legs and drumsticks all over with salt and kosher pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Brown all sides of the chicken (you may need to do it twice). Remove the browned chicken from the Dutch oven and set aside.
Reduce the heat to medium-low and add the chopped onions, start to sauté until tender and add paprika, turmeric, caraway, cayenne and cilantro in the meantime. Stir to combine. Add the garlic and sauté another minute.
Turn off the heat. Put the chicken back in the Dutch oven and stir each chicken several times to coat it with spices.
Pour the chicken broth until the chicken is covered 2/3 of the way and stir in the saffron and lemon zest. Give it an extra touch for saffron / lemon to be present.
Place in the preheated oven and cook for 1.5 hours at 350 degrees.
Happy Cooking TimeJ