Ingredients
- Chicken
- 2 lbs Chicken thighs
- 2 Large carrots cut into sticks
- 1 Head of fennel julienne
- 2 White onion julienne
- 5 stalks of celery cut into sticks
- 4 tbsp Asian aromatics
- 1/2 cup dried apricots
- 1/2 cup dried dates
- 1/2 cup dried raisins
- 1 preserved lemon julienne
- 500 ml white wine
- 2.5 ltr chicken stock
- pinch of saffron
- 4 tbsp Moroccan spice
- Oil for sauteing
- Moroccan Spice
- 10 tsp Coriander Seeds
- 4 tbsp Black Peppercorns
- 4 tsp Cumin Seeds
- 4 tbsp Ground Cinnamon
- 8 tsp Ground Ginger
- 2 tsp Cayenne Pepper
- 24 Cloves
- 40 All Spice Berries
- 4 tbsp of Tumaric
Preparation
Step 1
•Heat oven to 350. Rub Chicken thighs with 2 tbsp of Moroccan spice, 2 tbsp of Asian aromatics and season with salt and pepper.
•Heat a large deep pan on high and add oil to the pan. Add chicken and sear to a golden brown on both sides.
•Place chicken in a deep roasting pan or braising pan. Deglaze the pan with half the white wine. Pour over chicken.
•Heat a large deep pan on high and add oil to the pan. Add onions and cook until soft add carrots, fennel and celery and cook until soft.
•Add the rest of the Asian aromatics, Moroccan spice and saffron. Deglaze with the rest of the white wine add dried fruit and preserved lemon.
•Add chicken stock and pour over seared chicken. Wrap braising pan with tin foil and place in oven for 1 hour.
•Serve with cous cous and toasted almonds.
•Moroccan Spice
•Toast all spices (aside form Tumaric and cinnamon) and cool.
•Grind all in spice grinder.