For this recipe, Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, marinates thighs and drumsticks in saffron, mint and ras el hanout (a blend of cinnamon, coriander, ginger, turmeric and black pepper), then simmers them with olives and preserved lemons for pops of briny flavor.

Source: Midwest Living

Gallery

Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
4 hrs 10 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a resealable plastic bag set in a shallow dish. In a blender or food processor, combine mint, cilantro, garlic, 2 tablespoons olive oil, the ras al hanout, salt, turmeric and saffron (if using). Process to make a paste. Add paste to bag with chicken, seal bag, and turn to coat. Refrigerate 3 to 4 hours.

    Advertisement
  • Preheat oven to 350°. Heat remaining 1 tablespoon oil in an extra-large oven-safe skillet. Add chicken; brown 3 to 4 minutes on each side. Remove to a plate. Add onions to skillet; cook over medium-low until lightly browned, about 10 minutes. Add cinnamon stick.

  • While onion cooks, quarter the preserved lemon, remove and discard pulp, and cut skin in strips. If very salty, rinse with water. Put chicken on browned onions, then add sliced preserved lemon and olives, followed by stock and lemon juice. Bring to a boil.

  • Cover skillet. Transfer to oven. Bake until chicken is done (175°), 30 to 45 minutes. Remove chicken to a platter; simmer sauce to reduce slightly if necessary. Stir in butter. Season to taste with salt and pepper.

Pressure Cooker Method

Prepare recipe through Step 1. If using an electric pressure cooker, use the saute setting to brown chicken in hot oil, in batches if needed. (If using a stove-top pressure cooker, place on the stove top over medium-high.) Remove chicken from pressure cooker and cook onions until lightly browned, about 10 minutes. Add cinnamon stick, chicken, preserved lemon, olives, stock and lemon juice to pressure cooker as directed. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. (For stove-top cooker, bring up to pressure over medium-high; reduce heat to maintain steady, but not excessive, pressure; cook 10 minutes.) Quick release pressure. Transfer chicken to platter; stir butter into sauce.

*Ingredient Tips

Ras el hanout is a North African spice blend made of familiar spices like cumin, ginger, cinnamon and cloves. Purchase it at specialty stores, or find recipes online to mix your own. Preserved lemons are another signature seasoning of the region, delivering big salty-sour taste. Buy them at stores such as Whole Foods or Trader Joe’s, or make your own (look for Preserved Lemons on our web site).

Nutrition Facts

435 calories; fat 23g; cholesterol 173mg; saturated fat 6g; carbohydrates 5g; mono fat 8g; poly fat 4g; insoluble fiber 1g; sugars 2g; protein 50g; vitamin a 212.1IU; vitamin c 11.3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 11.8mg; vitamin b6 0.7mg; folate 22.6mcg; vitamin b12 0.6mcg; sodium 1130mg; potassium 505mg; calcium 43mg; iron 2.6mg.
Advertisement
Advertisement