Skip to content

Order Now for Delivery by Thanksgiving

Ends in:
1
Day
12
Hr
34
Min
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49

Trending

Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.

Recipes

North African Style Stewed Chicken

North African Style Stewed Chicken
This recipe was developed by Spice House manager Tracy Turoczy as a way to use preserved lemon.

Ingredients

Preparation Instructions:

Preheat oven to 325 degrees.

Cut up the chicken, reserving the neck and back for stock if you like. rub the legs, wings, and breasts with salt and pepper and brown in olive oil in a dutch oven or other large oven-proof pan. Remove the chicken to a plate and put the onions, and cinnamon in the pot. After a few minutes add the paprika, cumin, ginger, garlic, and coriander and saute five minutes. Add the mustard greens and preserved lemon and cook until greens have wilted.

Pour in 1 cup of stock. Put the chicken back in the pot and add cardamom, saffron, and ras el hanout. Pour in more stock until chicken is mostly covered (about another cup). Salt to taste.

Bring to a simmer and cook 3-4 minutes, then transfer to the preheated oven for 1 - 1.5 hours. Liquid will reduce and meat should be falling from bones. Find and discard the cinnamon and cardamom. Let rest for 10 minutes and serve over rice.

More About This Recipe

Spice measurements are estimates; season to taste.

Comments

Rating:

Follow Us on Instagram @thespicehouse