Hands-on Time
30 Mins
Total Time
1 Hour 15 Mins
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.

Ratings & Reviews

Nelsca's Review

January 22, 2013
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.

vandercooks's Review

January 21, 2013
Typo alert: The bacon isn't really part of the recipe. It's left over from when they built it off the Chicken with Wine Sauce recipe. It was OK. It's hard to know how to serve it with the big pieces of chicken and the liquidy stew part.

Amdandkmg's Review

January 15, 2013