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Author Notes: 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. —hopecooks
- 3 tablespoons olive oil
- 8 bone-in chicken legs and thighs
- salt + fresh black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 2 cloves garlic, peeled + chopped
- 1 onion, peeled + sliced
- 6 ripe plum tomatoes, chopped (or drained canned italian tomatoes)
- 1 cup good quality, pitted green olives
- 1 tablespoon tomato paste
- 1 juice of an orange (freshly squeezed)
- 1 cup chicken broth
- 1/2 cup pitted dried prunes
- 1/2 cup dried pitted apricots
- 1 bay leaf
- 3 tablespoons chopped parsley
- 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)