- 4
Ingredients
- 1 whole chicken, 4 to 4 1/2 pounds, cut into 10 pieces
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 medium carrot, diced
- 2 leeks, white and light green parts, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1 teaspoon sweet paprika
- 2 1/2 cups chicken broth or water
- 1 3-inch cinnamon stick
- 1/2 teaspoon sugar
- 12 to 16 pitted green olives (optional)
- 1 to 2 tablespoons rhubarb syrup (see Poached Rhubarb recipe)
- 1/4 cup chopped parsley
- Poached rhubarb (see recipe)
- Rice or couscous for serving
Preparation
Step 1
Season chicken on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat and add olive oil. When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side. Remove to a sheet pan.
Pour off all but 2 tablespoons fat from the Dutch oven and add onion. Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes. Add carrot and leeks. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender. Add garlic and cook, stirring, until fragrant, about a minute. Season with salt; add turmeric and paprika and stir.
Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender. Stir in 1 to 2 tablespoons rhubarb syrup. Taste and adjust seasoning.
Before serving, stir in parsley and poached rhubarb and heat through over low heat. Taste and adjust seasoning. Serve with rice or couscous.