North African Style Stewed Chicken

Description

This recipe was posted in the milwaukee journal sentinel. Posting for zwt6 na*me.

Ingredients

• Chicken
• Salt And Pepper
• Olive Oil
• Red Onion
• Cinnamon Sticks
• Sweet Smoked Paprika
• Ground Cumin
• Fresh Ginger
• Garlic
• Ground Coriander
• Mustard Greens
• Preserved Lemon
• Vegetables
• Green Cardamom Pods
• Ras El Hanout Spice Mix
• Saffron Thread
• Cooked Rice

Instructions

1. Preheat oven to 325 degrees f
2. Rub chicken parts lightly with salt and pepper
3. Heat 1 1 / 2 tablespoons olive oil in a large, deep skillet, dutch oven or other oven-proof pot
4. Add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes
5. Remove pieces to a plate
6. Add remaining olive oil, onion and cinnamon to cooking pot
7. Saut 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander
8. Saut 5 minutes
9. Add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes
10. Pour in 1 cup stock
11. Return chicken to pot and add cardamom pods, ras el hanout and saffron
12. Pour in more stock until chicken is mostly covered, up to 1 cup
13. Add a pinch of salt to taste
14. Bring mixture to a simmer over medium heat and cook 3 to 4 minutes
15. Transfer to preheated oven and cook 1 to 1 1 / 2 hours or until liquid has reduced and meat is falling off the bones
16. Let rest 10 minutes
17. Discard cinnamon stick and cardamom pods before serving over rice