Moroccan Braised Chicken

By Tamipri

Ingredients

• 1/4 c. olive oil
• 10 chicken thighs
• 10 drumsticks
• salt to taste
• 1 3/4 tsp. tumeric
• 1 1/4 tsp. paprika
• 3/4 tsp. cayenne pepper
• 3 onions, sliced
• 9 garlic cloves, crushed
• 2 strips orange peel
• 2 strips lemon peel
• 1 1/2 cinnamon sticks
• 2 cans pitted black olives
• 3 Tb. honey
• 1 1/2 c. pitted and chopped dates
• 6 c. chicken stock

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Heat a large saucepan or Dutch oven on high and add olive oil. Season chicken on all sides with salt and rub dry spices onto chicken. When pan is smoking hot, add chicken, skin side down, and saute on all sides until golden. Sear chicken in small batches for best results. Do not cook chicken all the way through; only brown the outside.

3. Remove chicken from pan and add onions and garlic. Lower heat to medium and sweat until onions are soft, about 5 minutes. Add orange peel, lemon peel, and cinnamon sticks. Stir mixture and saute for an additional 1-2 minutes.

4. Add olives, honey, and dates. Arrange chicken pieces on top in one layer, pour chicken stock halfway up sides of chicken, and bring liquid to a simmer. Cover pot and place in oven until chicken is tender, about 1 hour. Add salt to taste.