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. —Icravephilly
Continue After Advertisement
Ingredients
-
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
Directions
-
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)
See what other Food52ers are saying.