Braised Moroccan Chicken

by Gavan on January 4, 2009

What does an Irishman know about Moroccan food or tagines? I’ll tell ya–I know “tasty” therefore I make it my business to learn how to make “tasty”. And this my friends, is nothing short of “tasty” and pretty darn simple to make.
A tagine is a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid. Of course I don’t have one but I don’t let that get in my way–a saute pan or casserole dish works just fine. Don’t be afraid of all the ingredients, it’s actually pretty straight forward once you get into it.

Serves 4-6

8 organic chicken drumsticks
2 breasts with ribs
2 thighs with bone
3 tbsp olive oil
1 white onion – sliced
4 cloves garlic – peeled
1/4 cup fresh ginger – peeled & chopped
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp cinnamon
1 x 28 oz can chopped tomatoes
5 cups low-sodium chicken broth
1 large eggplant – medium dice
1 red bell pepper – medium dice
2 tsp chili flakes
1 tbsp black peppercorns
3 tbsp fresh cilantro – chopped
1 lemon – zested
1 bouquet garni (marjoram, thyme)

Braised Moroccan Chicken


Preheat oven to 380°F.

Season all the chicken pieces with S&P. Heat 2 tbsp olive oil in a large saute pan over high heat. Sear each piece for 2-3 minutes each side or until golden brown. Remove to large oven proof casserole dish. Drain off any excess oil from pan and wipe with kitchen paper. Reduce heat to medium and add another tbsp olive oil. Saute onions for 2 minutes, stirring occasionally. Add garlic, eggplant, red pepper and spices (ginger, paprika, coriander, cumin, cinnamon & chili flakes), and continue cooking for additional 3-4 minutes or until softened. Add tinned tomatoes and simmer for 4 minutes. Add all ingredients (onion-tomato-eggplant mixture, broth, bouquet garni, peppercorns) to chicken in casserole dish. Cover and pop in the oven for 2 1/2 to 3 hours or until meat is fork tender and almost falling off the bone.
Before serving add lemon zest to sauce. Taste and season with S&P accordingly and sprinkle with fresh chopped cilantro to garnish.

For the full Moroccan experience serve this with couscous. Check out my other tagine recipe here. What’s next for this Irishman-a bit of belly dancing maybe?

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 3 comments… read them below or add one }

David Hall January 5, 2009 at 3:57 am

Happy New Year Gavan!

Hope 2009 is a good one for you. As for tagines, love them, I’m going to do just this later in the week with a couple of old swedes. Beautiful.


jacqui muir January 5, 2009 at 3:53 pm

I’m in dire need of healthy food after 2 weeks in Scotland, you know how it goes! This looks delicious could be on the menu this weekend.
Wishing you a Happy and Healthy 2009

Gardenwife January 20, 2009 at 7:55 am

Thanks for linking to this recipe for me from Twitter. It sounds wonderful and I think my second frozen chicken is destined to be part of this.

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