North African Style Stewed Chicken Recipe

Average Rating:

Categories: African, Chicken, Main Dish, Moroccan, Poultry

Submitted By: The Spice House.

North African Style Stewed Chicken Notes

This recipe was developed by Spice House manager Tracy Turoczy as a way to use preserved lemon.

Preparation Instructions

Preheat oven to 325 degrees.

Cut up the chicken, reserving the neck and back for stock if you like. rub the legs, wings, and breasts with salt and pepper and brown in olive oil in a dutch oven or other large oven-proof pan. Remove the chicken to a plate and put the onions, and cinnamon in the pot. After a few minutes add the paprika, cumin, ginger, garlic, and coriander and saute five minutes. Add the mustard greens and preserved lemon and cook until greens have wilted.

Pour in 1 cup of stock. Put the chicken back in the pot and add cardamom, saffron, and ras el hanout. Pour in more stock until chicken is mostly covered (about another cup). Salt to taste.

Bring to a simmer and cook 3-4 minutes, then transfer to the preheated oven for 1 - 1.5 hours. Liquid will reduce and meat should be falling from bones. Find and discard the cinnamon and cardamom. Let rest for 10 minutes and serve over rice.

Helpful Hints

Spice measurements are estimates; season to taste.

Quick Shopping List

Preserved Lemons, Organic
7 ounce glass jar
Smoked Sweet Spanish Paprika, Pimenton de la Vera Dulce
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.
Coriander Seeds, Moroccan, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
Green Pods, in a resealable bag
1 oz.
Ras El Hanout
In a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Superior Grade Spanish Saffron
1 gram bag in a glass jar

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Lindi R. Said:

Better than good -- delicious! My only changes were adding more onion and preserved lemon slivers, some halved green olives -- and I added about 1/2 c. white wine right after the adding the mustard greens step, and let reduce a bit. Served with couscous made with chicken stock, diced dried apricots, pistachios and chopped green onion. Everyone loved it!

Make it Again? Lindi R. would make this recipe again.