The sauce was very tasty, and cooked down to a nice consistency. This dish should be served over couscous, so you can make the most of the delicious sauce.
Moroccan Stewed Chicken
Saffron lends international flair to Moroccan Stewed Chicken.
Yield: Serves 6 (serving size: 2 chicken thighs or 1/2 chicken breast half, about 1/2 cup sauce, and 1 lemon wedge)
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Total: 1 Hour, 15 Minutes
Amount per serving
- Calories: 336
- Fat: 9.7g
- Saturated fat: 2.6g
- Sodium: 454mg
- 4 bone-in chicken thighs, skinned
- 2 bone-in chicken breast halves, halved crosswise and skinned
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 teaspoons canola oil
- 1 cup chopped onion
- 1/2 cup thinly sliced carrot
- 1/2 cup chopped, seeded plum tomato
- 1 tablespoon minced fresh garlic
- 1 3/4 cups dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons all-purpose flour
- 1/3 cup chopped dried apricot halves
- 1/4 cup sliced pitted green olives
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- Lemon wedges
- 2 slices applewood-smoked bacon, cooked and crumbled
- 1. Preheat oven to 325°.
- 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.
- 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.
- 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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