Braised Chicken Recipe

When we were originally testing this recipe at the Workshop, I could not believe the incredible aroma that was wafting out from the kitchen. In comparison to the many bland chicken dishes I’ve tasted in my time, this recipe knocks it out of the park…flavorful and moist braised chicken that is cooked in spices with fun mix-ins like olives and dates. I’m a fan of blowing out the Moroccan theme and serving it with a sweet and simple Carrot Salad. Give it a whirl!

Photo by: Paul Whicheloe for Katie Brown Celebrates

Moroccan Braised Chicken

What You’ll Need…
1/4 cup olive oil
10 chicken thighs
10 chicken drumsticks
Salt to taste
1-3/4 teaspoons turmeric
1-1/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3 onions, sliced
9 cloves garlic, crushed
2 strips orange peel
2 strips lemon peel
1-1/2 cinnamon sticks
2 cans pitted black olives
3 Tablespoons honey
1-1/2 cups pitted and chopped dates
6 cups chicken stock

Get started…
1. Preheat oven to 350 degrees.
2. Heat a large saucepan or Dutch oven on high and add olive oil. Season chicken on all sides with salt and rub dry spices onto chicken. When pan is smoking hot, add chicken, skin side down, and saute on all sides until golden. Sear chicken in small batches for best results. Do not cook chicken all the way through; only brown the outside.
3. Remove chicken from pan and add onions and garlic. Lower heat to medium and sweat until onions are soft, about 5 minutes. Add orange peel lemon peel, and cinnamon sticks. Stir mixture and saute for an additional 1-2 minutes.
4. Add olives, honey and dates. Arrange chicken pieces on top in one layer, pour chicken stock halfway up sides of chicken, and bring liquid to a simmer. Cover pot and place in oven until chicken is tender, about 1 hour. Add salt to taste. Serves 10.