Braised Chicken Ragù With Limu Omani Recipe Recipe

Name: Braised Chicken Ragù With Limu Omani Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-6 lb.) stewing hen cut into 8 pieces, or 3 1/2 pounds mixed chicken legs and thighs; Kosher salt; 1/2 cup olive oil, divided; 2 medium onions, diced, about 3 cups; 5 medium-sized carrots, diced, about 2 cups; 6 ounces tomato paste; 1 cup dry white wine; 3 cups low-sodium chicken broth; 4 dried limes (limu omani); 2 teaspoons paprika; 2 sprigs rosemary; 1 teaspoon allspice, ground; 1/2 teaspoon juniper berries

Servings: persons

1 (5-6 lb.) stewing hen cut into 8 pieces, or 3 1/2 pounds mixed chicken legs and thighs
Kosher salt
1/2 cup olive oil, divided
2 medium onions, diced, about 3 cups
5 medium-sized carrots, diced, about 2 cups
6 ounces tomato paste
1 cup dry white wine
3 cups low-sodium chicken broth
4 dried limes (limu omani)
2 teaspoons paprika
2 sprigs rosemary
1 teaspoon allspice, ground
1/2 teaspoon juniper berries

1
Adjust oven rack to lower middle position and preheat an oven to 300u00b0F. Cut the chicken into 8 pieces (for detailed instructions, see
2
) and remove the skin. Pat them very dry and rub both sides with kosher salt.
3
Heat 1/4 cup of olive oil in a large Dutch oven over high heat until it shimmers. Add 1/3 of chicken chicken pieces and brown thoroughly on all sides, about 8 minutes. Transfer to large plate. Repeat in two more batches with remaining chicken.
4
Add remaining 1/4 cup of olive oil to pot and heat until it shimmers. Add onions and carrots with a pinch of salt. As they release liquid, scrape up the browned bits on bottom of pot. Reduce heat to medium and cook until they soften and begin to color. Increase heat to high and add the tomato paste. Stir frequently until its color and aroma deepen, about 1 minute.
5
Add the wine, broth, dried limes, paprika, rosemary, allspice, and juniper and stir to combine. Return chicken and nestle the pieces into the broth. Cover with a tight lid and transfer to the oven. Braise three hours (one hour for plain legs and thighs), or until meat easily peels away from the bones. During the braise, check on the pot now and then to see if the broth is boiling. If so, decrease temperature by 25 degrees. When finished, transfer the pot back to the stove.
6
Remove chicken pieces from the pot and pull the meat off the bones. Leave in chunks or shred to your taste. Return pulled meat to pot and let it cook in the residual heat for 10 minutes. Salt to taste and serve in wide bowls with crusty bread or over noodles.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (5-6 lb.) stewing hen cut into 8 pieces, or 3 1/2 pounds mixed chicken legs and thighs, Kosher salt, 1/2 cup olive oil, divided, 2 medium onions, diced, about 3 cups, and more.

Yes, Braised Chicken Ragù With Limu Omani Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken Ragù With Limu Omani Recipe

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