Moroccan Stewed Chicken Recipe

Name: Moroccan Stewed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs, skinned; 2 bone-in chicken breast halves, halved crosswise and skinned; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 teaspoons canola oil; 1 cup chopped onion; 1/2 cup thinly sliced carrot; 1/2 cup chopped, seeded plum tomato; 1 tablespoon minced fresh garlic; 1 3/4 cups dry white wine; 1 cup unsalted chicken stock (such as Swanson); 2 tablespoons all-purpose flour; 1/3 cup chopped dried apricot halves; 1/4 cup sliced pitted green olives; 1/4 teaspoon saffron threads; 1 bay leaf; 1 tablespoon unsalted butter; 1 tablespoon fresh lemon juice; Lemon wedges; 2 slices applewood-smoked bacon, cooked and crumbled

Servings: persons

4 bone-in chicken thighs, skinned
2 bone-in chicken breast halves, halved crosswise and skinned
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons canola oil
1 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped, seeded plum tomato
1 tablespoon minced fresh garlic
1 3/4 cups dry white wine
1 cup unsalted chicken stock (such as Swanson)
2 tablespoons all-purpose flour
1/3 cup chopped dried apricot halves
1/4 cup sliced pitted green olives
1/4 teaspoon saffron threads
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
Lemon wedges
2 slices applewood-smoked bacon, cooked and crumbled

1
Preheat oven to 325u00b0.
2
Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
3
Add onion, carrot, tomato, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
4
Stir in apricot halves, olives, saffron, and bay leaf, and bring to a boil. Cover and bake at 325u00b0 for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Add butter, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring until smooth. Discard bay leaf. Serve with lemon wedges.

563

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 20 ingredients. The key ingredients include: 4 bone-in chicken thighs, skinned, 2 bone-in chicken breast halves, halved crosswise and skinned, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Moroccan Stewed Chicken falls under the Soups & Stews 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 Stewed Chicken

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