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Moroccan Stewed Chicken

Moroccan Stewed Chicken

Saffron lends international flair to Moroccan Stewed Chicken.

Cooking Light JANUARY 2013

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 9.7g
  • Saturated fat: 2.6g
  • Sodium: 454mg
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Moroccan Stewed Chicken recipe

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