North African-style Stewed Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 chicken, cut up (2 to 3 pounds)
• salt and pepper
• 3 tablespoons olive oil (divided)
• 1/2 cup red onion, diced
• 2 inches cinnamon sticks
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoon ground coriander
• 1 1/2 cups mustard greens, washed and coarsely sliced
• 1/4 preserved lemon, chopped
• 1 1/2-2 cups vegetables (divided) or 1 1/2-2 cups chicken stock (divided)
• 2 green cardamom pods, whole
• 1 -2 teaspoon ras el hanout spice mix or 1 -2 teaspoon indian curry powder
• 1 pinch saffron thread
• cooked rice

Recipe

• 1 preheat oven to 325 degrees f.
• 2 rub chicken parts lightly with salt and pepper. heat 1 1/2 tablespoons olive oil in a large, deep skillet, dutch oven or other oven-proof pot. add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes. remove pieces to a plate.
• 3 add remaining olive oil, onion and cinnamon to cooking pot. sauté 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander. sauté 5 minutes. add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes.
• 4 pour in 1 cup stock. return chicken to pot and add cardamom pods, ras el hanout (or indian curry powder) and saffron. pour in more stock until chicken is mostly covered, up to 1 cup. add a pinch of salt to taste. bring mixture to a simmer over medium heat and cook 3 to 4 minutes. transfer to preheated oven and cook 1 to 1 1/2 hours or until liquid has reduced and meat is falling off the bones. let rest 10 minutes. discard cinnamon stick and cardamom pods before serving over rice.