Quick Braised Chicken With Moroccan Spices, Lemon and Olives

Amarante

Thu, Jan 14 2021, 11:17 am

This recipe was very good and easy - there are a lot of spices to add but the recipe itself is very easy - sear the chicken and then saute the favorings and then add the liquid and braise. Per recipe it is important not to crowd the chicken when sautéing because you end up with steamed chicken instead of nicely seared chicken.

I did add dried fruit because I like the slight addition of sweetness complementing the other flavors.

I served with whole wheat couscous which is easy to make but another simple side would be the Cooks Illustrated Baked Brown Rice which is super easy and fool proof.

QUICK-BRAISED CHICKEN WITH MOROCCAN SPICES, LEMON, AND OLIVES

Excerpt From: Melissa Clark - Cook This Now

Time: 1 hour

Serves 3 to 4

1 lemon, ends trimmed (see Note)
1 tablespoon plus 1 ½ teaspoons kosher salt
3 pounds chicken thighs and drumsticks, rinsed and patted dry
1 ½ teaspoons freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1 ½ cups)
1 fat garlic clove, minced
1 teaspoon grated fresh ginger root
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons sweet paprika
½ teaspoon ground turmeric
½ teaspoon ground cayenne
2 to 3 cups chicken stock
¼ teaspoon crumbled saffron
½ cup good-quality green olives
3 tablespoons dried currants or diced dried apricots (optional)
2 tablespoons chopped fresh cilantro or mint

1. Thinly slice the lemon crosswise into rounds. Cut the rounds into quarters. Place the lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Drain well and rinse the lemon under cold water.

2. Season the chicken with the remaining 1 ½ teaspoons kosher salt and the pepper. In a large, deep skillet, heat 3 tablespoons of the oil over medium-high heat. Place the chicken in an even layer in the skillet (do this in batches, if necessary) and brown on both sides, about 10 minutes. Transfer the chicken to a paper towel–lined plate to drain.

3. If the skillet looks dry, add the remaining tablespoon of oil. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, coriander, cumin, paprika, turmeric, and cayenne, and cook for 1 minute more.

4. Add the chicken and stir to coat with the spice mixture. Pour the stock into the skillet until two-thirds of the chicken is covered. Stir in the saffron and bring to a boil. Reduce the heat to medium-low, cover, and let simmer for about 25 minutes.

5. Uncover and add the lemon slices, olives, and dried fruit, if desired, stirring to combine. Cover and return to a simmer until the chicken is cooked through, about 10 minutes.

6. Transfer the chicken to a serving platter. Raise the heat to high and boil the sauce, uncovered, until it has thickened, about 10 minutes. Stir in the cilantro or mint. Spoon the sauce over the chicken to serve.

NOTE: If you have a large preserved lemon (or 2 small ones) on hand, feel free to skip the blanching step and use that instead.