Fragrant with heady spices and exotic flavor, this dish combines the spicy, sweet and salty flavors that are synonymous with northern Africa. Perfect for entertaining, as it can be prepared a day ahead. Serve it family style on a large platter, on pillows of couscous. —Icravephilly
bone-in chicken legs and thighs
salt + fresh black pepper to taste
cloves garlic, peeled + chopped
onion, peeled + sliced
ripe plum tomatoes, chopped (or drained canned italian tomatoes)
good quality, pitted green olives
juice of an orange (freshly squeezed)
pitted dried prunes
dried pitted apricots
In This Recipe
Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt, pepper, cinnamon & cumin on both sides. Saute the chicken, for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.
Add additional tablespoon of oil to pan, if needed and saute garlic and onion for 2 minutes, until translucent.
Add tomatoes, olives, tomato paste, orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
Garnish with parsley and serve. (May be made a day ahead and reheated)