Moroccan Chicken Braise
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 4 Chicken drumstick (cleaned and trimmed)
- 1 cup sun-dried tomatoes (drained)
- 1 cup garlic-stuffed, green Olives
- ⅓ cup kalamata Olives
- ⅓ cup green Olives
- 1 cup Charlotte potatoes (halved)
- 1 preserved lemon (chopped)
- 1 tsp mild Curry powder
- 1 tsp paprika
- ½ tsp Turmeric
- 1 Tbsp honey
- 1 cup chicken stock
- 1 lemon (juiced)
- 1 flat-leaf parsley (finely chopped)
- salt
- peppers
Product recommendation
Suggested variation; replace the potatoes with the same weight of preserved artichoke hearts that have been drained and roughly chopped.
Preparation steps
1.
Heat the olive oil in a large casserole dish set over a moderate heat until hot.
2.
Season and seal the chicken drumsticks until golden brown all over. Transfer to a slow cooker once sealed.
3.
Reduce the heat under the dish and add the potatoes, olives, sun-dried tomato and preserved lemon to the dish. Add the ground spices and seasoning and stir well.
4.
Saute for 2 minutes then add the lemon juice, stock and honey and stir well.
5.
Pour on top of the chicken in the slow cooker and cover with a lid. Cook on a medium setting for 4 hours until the chicken is cooked through.
6.
Adjust the seasoning to taste and stir through the chopped parsley before spooning into serving dishes.
7.
Serve immediately.
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