Braised Chicken Moroccan Style

This proved to be a fulfilling, hearty, and healthy meal for just around $30. It could easily be served during a fall dinner party for about 8 people. I used a 13" braising pan, but you could also use a wide bottom stock pot or deep sauté pan.

(The picture does not justify its deliciousness!)

1 lb. chicken drumsticks

1 lb. bone-in chicken thighs

olive oil

½ cups AP flour

2 tsp. cinnamon

1 Tbs. cumin

Salt and fresh ground pepper

1 small yellow onion, chopped

1 orange bell pepper, julienne sliced

2 Yukon gold potatoes, peeled & diced

6 oz baby brown pearl mushrooms

12 oz white mushrooms, sliced

½ cup garlic marinated green pitted olives

1 cup artichoke hearts

15.5 oz can garbanzo bean/chickpeas

14.5 oz can chicken broth

28 oz can crushed tomatoes

pinch of Saffron

2 fresh lemons, thinly sliced

fresh parsley

Preheat oven to 275ºF.

Turn stovetop on medium high and preheat oven proof braising pan, stock pot, or sauté pan with olive oil. Whisk together flour, cinnamon, cumin, salt and pepper. Dredge chicken in flour mixture and gently place skin-side down into preheated olive oil. Be sure not to overcrowd the pan; 3 pieces at a time is sufficient. Turn once after skin is golden brown, about 3 minutes. Sear another 3 minutes and remove. Keep cooked chicken on platter while other pieces sear. Chicken will not be fully cooked; you're only looking to crisp the skin and sear the outside.

Once all chicken is done, add another couple tablespoons of olive oil to pan on medium heat, being sure to keep all browned chicken bits, spices and flour that have adhered to the bottom. Add onions, peppers, potatoes, mushrooms, and olives. With the lid off, cook for about 30 minutes or until potatoes are cooked, onions are translucent, and mushrooms have reduced in half. You're looking to sweat out the water in the mushrooms and sugars in the onions to concentrate the flavors.

Meanwhile, combine crushed tomatoes, artichokes, chickpeas, and saffron is bowl and set aside.

Once vegetables are cooked through and reduced, de-glaze with chicken broth. Add tomato mixture and stir until combined. Add chicken back to pan and be sure to submerge. Lay fresh lemon slices over top, cover pan with lid and transfer to preheated oven. Cook for 2½ - 3 hours. Serve with couscous and top with fresh picked hand torn parsley.

© 2009 Amanda Dalmath Eat Sweetreats Recipes