* Photo Courtesy: Meriem Elkebbas Afrej

* Research Credit:  Bud Valastro.

 

* Recipe by:  J. Weir - Dates At the Market.

 

BRAISED CHICKEN MOROCCAN STYLE WITH SHALLOTS, ALMONDS, LEMON & MOROCCAN SPICES

 

3 1/2 pounds chicken breast halves, thighs and drumsticks ( or select parts you prefer )

1 tblsp. flour AP

1 tblsp. Evoo

2 pounds of shallots ( 10 large shallots peeled)

3 cinammon sticks

1 1/2 tsps. ground ginger

1 tsp. ground cumin

1/2 tsp. turmeric

1/8 tsp. cayenne

3 cups Chicken stock

5 tblsps. fresh lemon juice or Preserved Lemons ( * see FOW North Africa Threads on making Preserved Lemons)

1/4 cup almonds coarsely chopped

fresh parsley flat leaf (1/8 cup ) minced

fresh cilantro 1/8 cup minced

*** optional: 12 Dates Pitted and halved

*** optional: this dish can be prepared in a non leaded Tagine clay unglazed ovenware vessel if you have one.

 

1) sprinkle chicken parts with salt and freshly ground pepper & dredge lightly in AP flour

2)  Heat Evoo in heavy Dutch Oven or French Oven over medium heat

3) add half of the chicken pieces to the Dutch Oven or French Oven and golden brown on all sides, occasionally turning 12 to 15 mins.

4) Take out the chicken and place on a baking sheet or platter and repeat for balance of chicken

5) Pour off all but 2 tblsps of fat and discard

6) reduce heat to simmer and add shallots to Dutch Oven, and sauté until golden 5 mins.

7) add the cinammon sticks, ginger, cumin, turmeric, & the cayenne

8) Stir with wooden spoon until aromatically fragrant about 1 minute

9) increase heat and add the chicken stock, and 3 tblsps of lemon juice or preserved lemons and bring to boil, and then, reduce heat to simmer and cover, until shallots are totally softened 12 mins to 15 mins.

10) place the chicken parts on top of the shallots in the Dutch Oven; and bring to boil over medium heat. Reduce heat factor and cover, and simmer until the juices run clear, and the thickest part of the drumsticks are pierced and done, approximately 22 to 23 minutes.

11) place the chicken and shallot on a platter and tent with foil

12) boil the juices in the Dutch Oven until thickened

13) stir in the dates and remaining 2 tblsps of lemon juice or a couple of lemons that have been preserved

14) simmer gently until dates are tender and then, pour sauce over the chicken and sprinkle with almonds, cilantro and parsely & serve with Pita or Flatbread or Crusty Hot Oven Warm Bread and a glass of fine Red Wine or Prosecco Sparkling White Wine or Lambrusco or Sherry.

 

ENJOY.

M.C.    

 

Thanks so much for your feedback.

 

It is truly a tasty, fragrant and aromatically lovely dish.

 

Thanks again.

 

Ciao, Marge.