North African Style Stewed Chicken
Slow-braised North African chicken with preserved lemon, saffron, ras el hanout and mustard greens. Oven-braised until fall-off-the-bone tender.
This recipe was developed by Spice House manager Tracy Turoczy as a way to use preserved lemon.
- Brown the chicken, then braise low and slow at 325 F until the meat falls from the bone.
- Preserved lemon and ras el hanout build the dish's bright, warm flavor; season to taste.
- Mustard greens wilt into the sauce; serve the stew over rice and remove whole spices before serving.
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.
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More About This Recipe
Spice measurements are estimates; season to taste.
Frequently Asked Questions
How long and at what temperature should I braise this chicken?
Preheat the oven to 325 F. Brown the chicken, simmer briefly on the stove, then bake uncovered for 1 to 1.5 hours until the meat is very tender and falling off the bone. For food safety, internal temperature should reach at least 165 F, but for pull-apart texture aim for 180 to 195 F.
Can I use chicken parts instead of a whole chicken?
Yes. Bone-in pieces like thighs and drumsticks are ideal and need about the same braise time. Breast pieces may finish sooner. Make sure pieces are mostly covered by liquid and check tenderness toward the end of cooking.
What can I substitute for preserved lemon if I do not have any?
Use a mix of lemon zest plus a small splash of lemon juice and a pinch of salt to mimic the bright, salty citrus. Jarred preserved lemon paste also works. Adjust salt and lemon to taste so the dish stays balanced.
What is ras el hanout and can I replace it?
Ras el hanout is a North African spice blend with warm, aromatic notes. If you do not have it, mix coriander, cumin, cinnamon, paprika and a pinch of cardamom and ginger, or use a mild curry or Moroccan spice blend. Start light and taste as you go.
Can I make this entirely on the stovetop instead of using the oven?
Yes. After browning and adding liquid, cover the pot and simmer gently for 1 to 1.5 hours, checking occasionally and topping up stock as needed. The oven gives more even heat, but a steady low simmer will produce similar results.
What can I use instead of mustard greens?
Kale, Swiss chard, collard greens or even spinach work well. Heartier greens like kale or collards hold up better during long braises, while spinach should be added near the end since it wilts quickly.
How do I store and reheat leftovers?
Cool then refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove over low heat with a splash of stock or water to loosen the sauce, or warm in a 325 F oven until heated through.
Can I make this recipe vegetarian or gluten free?
The recipe is naturally gluten free if you use gluten-free stock and spices. For a vegetarian version, swap chicken for hearty vegetables, chickpeas, or firm tofu and use vegetable stock. Braise until vegetables are tender and flavors have melded.
How long and at what temperature should I braise this chicken?
Preheat the oven to 325 F. Brown the chicken, simmer briefly on the stove, then bake uncovered for 1 to 1.5 hours until the meat is very tender and falling off the bone. For food safety, internal temperature should reach at least 165 F, but for pull-apart texture aim for 180 to 195 F.
Can I use chicken parts instead of a whole chicken?
Yes. Bone-in pieces like thighs and drumsticks are ideal and need about the same braise time. Breast pieces may finish sooner. Make sure pieces are mostly covered by liquid and check tenderness toward the end of cooking.
What can I substitute for preserved lemon if I do not have any?
Use a mix of lemon zest plus a small splash of lemon juice and a pinch of salt to mimic the bright, salty citrus. Jarred preserved lemon paste also works. Adjust salt and lemon to taste so the dish stays balanced.
What is ras el hanout and can I replace it?
Ras el hanout is a North African spice blend with warm, aromatic notes. If you do not have it, mix coriander, cumin, cinnamon, paprika and a pinch of cardamom and ginger, or use a mild curry or Moroccan spice blend. Start light and taste as you go.
Can I make this entirely on the stovetop instead of using the oven?
Yes. After browning and adding liquid, cover the pot and simmer gently for 1 to 1.5 hours, checking occasionally and topping up stock as needed. The oven gives more even heat, but a steady low simmer will produce similar results.
What can I use instead of mustard greens?
Kale, Swiss chard, collard greens or even spinach work well. Heartier greens like kale or collards hold up better during long braises, while spinach should be added near the end since it wilts quickly.
How do I store and reheat leftovers?
Cool then refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove over low heat with a splash of stock or water to loosen the sauce, or warm in a 325 F oven until heated through.
Can I make this recipe vegetarian or gluten free?
The recipe is naturally gluten free if you use gluten-free stock and spices. For a vegetarian version, swap chicken for hearty vegetables, chickpeas, or firm tofu and use vegetable stock. Braise until vegetables are tender and flavors have melded.
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!
Do you cover the pan when you put it in the oven?