North African-Style Stewed Chicken Recipe

Name: North African-Style Stewed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cut up (2 to 3 pounds); salt and pepper; 3 tablespoons olive oil (divided); ½ cup red onion, diced; 2 inches cinnamon sticks; 1 teaspoon sweet smoked paprika; ½ teaspoon ground cumin; 1 tablespoon fresh ginger, minced; 2 tablespoons garlic, minced; 1 teaspoon ground coriander; 1 ½ cups mustard greens, washed and coarsely sliced; 14 preserved lemon, chopped; 1 12-2 cups vegetables (divided) or 1 12-2 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

Servings: persons

1 chicken, cut up (2 to 3 pounds)
salt and pepper
3 tablespoons olive oil (divided)
½ cup red onion, diced
2 inches cinnamon sticks
1 teaspoon sweet smoked paprika
½ teaspoon ground cumin
1 tablespoon fresh ginger, minced
2 tablespoons garlic, minced
1 teaspoon ground coriander
1 ½ cups mustard greens, washed and coarsely sliced
14 preserved lemon, chopped
1 12-2 cups vegetables (divided) or 1 12-2 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

1
Preheat oven to 325 degrees F.
2
Rub chicken parts lightly with salt and pepper.
3
Heat 1 1/2 tablespoons olive oil in a large, deep skillet, Dutch oven or other oven-proof pot.
4
Add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes.
5
Remove pieces to a plate.
6
Add remaining olive oil, onion and cinnamon to cooking pot.
7
Saute 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander.
8
Saute 5 minutes.
9
Add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes.
10
Pour in 1 cup stock.
11
Return chicken to pot and add cardamom pods, ras el hanout (or Indian curry powder) and saffron.
12
Pour in more stock until chicken is mostly covered, up to 1 cup.
13
Add a pinch of salt to taste.
14
Bring mixture to a simmer over medium heat and cook 3 to 4 minutes.
15
Transfer to preheated oven and cook 1 to 1 1/2 hours or until liquid has reduced and meat is falling off the bones.
16
Let rest 10 minutes.
17
Discard cinnamon stick and cardamom pods before serving over rice.

498

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 17 ingredients. The key ingredients include: 1 chicken, cut up (2 to 3 pounds), salt and pepper, 3 tablespoons olive oil (divided), ½ cup red onion, diced, and more.

Yes, North African-Style 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.

North African-Style Stewed Chicken

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