Braised Moroccan Chicken (w/ lemon mint couscous)

i am starting to not hate chicken.

turns out, i just hate dry/badly prepared chicken. (did i ever mention how much i hate white meat?) but epicurious saved me once again. i’ve finally found a chicken recipe i actually like! and you know it’s a solid recipe when you’re thinking about when you can make it again before you’ve even finished eating.

recipe follows. (adapted from Bon Appetit )

INGREDIENTS (serves 3)

  • ~1.75lb chicken (2 large whole legs + 3 pieces of thigh)
  • ~1 lb shallots, peeled and minced
  • 5 or 6 dates
  • ~1 tsp cinnamon
  • 1 tsp ginger
  • 1/2+ tsp cumin
  • 1/4 tsp turmeric
  • 1/4+ tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 tsp curry powder
  • 3 tbs lemon juice
  • 1/4 cup almonds, toasted and chopped
  • parsley
  • 1.5 cup chicken broth.

INSTRUCTIONS

  1. salt and pepper chicken thoroughly
  2. heat 1 tbs olive oil in 3.5 qt dutch oven
  3. brown chicken in batches, skin side down first, until crispy. then flip and brown other side. ~ 3-5 min each side.
  4. remove chicken from heat. drain out excess oil/fat.
  5. saute shallots until golden brown. mix in most of the seasonings. (i added a small pat of butter ’cause the shallots got dry. and butter just tastes good.)
  6. deglaze bottom of pot with a few dashes of chicken stock.
  7. add rest of chicken broth (a little less than a 15oz standard sized can) and 2 tbs lemon juice. bring to a boil then immediately reduce heat to simmer (i dont like my onions/shallots too soft.)
  8. return chicken to pot (i added the whole legs first for 10 min, then added the thighs.) spooning over plenty of broth/shallots. sprinkle on more season right over the chicken. cover and simmer for ~30min or until juices from center of thickest leg runs clear, flipping chicken over at 15min mark.
  9. remove chicken from pot, cover it and set aside. then add dates and remaining lemon juice to pot and reduce broth for 5 min on med/high uncovered until sauce thickens.
  10. serve topped with chopped almonds and fresh chopped parsley, w/a  a side of lemon mint cous cous*!

*Cous Cous: i used whole foods pre-prepared, added a few squeezes of fresh lemon juice, mixed in whole mint leaves, covered and nuked it, then removed the mint.) i’m getting lazy/busy these days…

forgot to add the almonds! one more shot:

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