Moroccan Braised Chicken And Kale Recipe

Name: Moroccan Braised Chicken And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ras el Hanout Spice Blend (you can also buy a pre-made mix); 1 tablespoon Cumin; 2 teaspoons Turmeric; 1 teaspoon Cinnamon; 1 teaspoon Ground Coriander; 1 teaspoon Ground Cardamon; 1 teaspoon Spanish Paprika; 1 teaspoon Ground ginger; 1 teaspoon Allspice; 1 tablespoon Salt; 1 teaspoon Ground Black Pepper; The rest.; 8 Chicken Thighs, Skin On; 2 bunches Kale, Leaves Pulled from the Spine; 1 Onion, Sliced; 1 cup Chicken Stock; 4 Lemons' Juice; 3 tablespoons Ghee; 1 handful Kalamata Olives

Servings: persons

Ras el Hanout Spice Blend (you can also buy a pre-made mix)
1 tablespoon Cumin
2 teaspoons Turmeric
1 teaspoon Cinnamon
1 teaspoon Ground Coriander
1 teaspoon Ground Cardamon
1 teaspoon Spanish Paprika
1 teaspoon Ground ginger
1 teaspoon Allspice
1 tablespoon Salt
1 teaspoon Ground Black Pepper
The rest.
8 Chicken Thighs, Skin On
2 bunches Kale, Leaves Pulled from the Spine
1 Onion, Sliced
1 cup Chicken Stock
4 Lemons' Juice
3 tablespoons Ghee
1 handful Kalamata Olives

1
Preheat oven to 375F
2
In a braising pan, sweat off the onions, garlic and spice blend in the ghee. When the onions are translucent, remove the pan from the heat and leave to the side (this is the pan you'll be cooking in, so make sure it can fit all the chicken and that it has a lid).
3
Brown the chicken in a frying pan, this extra step will add more flavour and make the skin taste a lot better after braising. Once the chicken thighs have been browned, place them on top of the onions in the braising pan. Add the kale leaves, chicken stock and lemon juice. Cover with the lid and cook in the oven for 45 minutes up to an hour. The chicken will be falling off the bone and the kale leaves will have soaked up all the flavours. Garnish with olives.

546

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 19 ingredients. The key ingredients include: Ras el Hanout Spice Blend (you can also buy a pre-made mix), 1 tablespoon Cumin, 2 teaspoons Turmeric, 1 teaspoon Cinnamon, and more.

Yes, Moroccan Braised Chicken And Kale 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.

Moroccan Braised Chicken And Kale

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