moroccan chicken

• I partnered with Great Jones to promote their new dutch baby bot and I made this amazing moroccan chicken! So easy and so damn good! Try it below and let me know what you think!

  Ingredients

• 2 chicken quarters

• 1 preserved lemon, chopped

• 2 heaping tablespoons of harissa

• 1 cup castelvertrano olives, pitted or not pitted - your choice (green olives you can find at whole foods)

• 2 cinnamon sticks

• 1/2 teaspoon saffron threads and added to a bowl with 1 tablespoon of hot water (from the tap is fine)

• 1 small onion, thickly sliced

• 2 garlic cloves, smashed

• 1/2 cup dry white wine (a good sauv is good!

• 1/2 cup chicken stop

• 1 teaspoon turmeric

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon any moroccan spice blend

• Note: if you can’t find any moroccan spice blend, season the chicken with some cumin, coriander and cinnamon with the addition of the turmeric, garlic powder & smoked paprika

• kosher salt & fresh cracked black pepper, to taste

• extra virgin olive oil

  Directions

• Season chicken with all the spices, salt, pepper, turmeric, moroccan spice blend, & smoked paprika

• In a dutch oven pot on medium high heat, add in about 2 tablespoons of EVOO.

• Sear the chicken quarters skin side down for 4 minutes each side until golden brown, flip and cook for 2 minutes. Remove and set aside.

• 
  Lower heat to medium, add the onions & season with salt until soft, about 3 minutes. Be sure to scrap all the good bits that the chicken left behind, THAT’S FLAVOR!

• Add the garlic and sauté until fragrant, about 60 seconds.

• Add in the chopped preserved lemon, harissa & saffron water and stir to combine.

• Add in the white wine, chicken stock, cinnamon sticks & olives.

• Add the chicken back in.

• Lower the heat to low/medium low and let it cook for about 45 minutes to let the flavors come together.

• Taste to adjust seasonings like salt.

• Serve over rice and spoon over all the gravy!