Hands-on Time
30 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 6 (serving size: 2 chicken thighs or 1/2 chicken breast half, about 1/2 cup sauce, and 1 lemon wedge)

Saffron lends international flair to Moroccan Stewed Chicken.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.

Step 3

Add onion, carrot, tomato, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.

Step 4

Stir in apricot halves, olives, saffron, and bay leaf, and bring to a boil. Cover and bake at 325° for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Add butter, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring until smooth. Discard bay leaf. Serve with lemon wedges.

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