Feel the Chill? A Warming Dish Solution


Welcome to the coldest day of the year. Yes, we’re only three days into 2014, but nevertheless…

It’s days like this when we crave a simple but hearty meal. And while I love a good soup just as much as the next guy, let’s be real. Drastic times call for drastic measures. Let’s talk meat, or technically poultry.

Looking through COOK’s recipe archives, I came across the following recipe from Hope Cohen, author of “Fast Fresh + Simple.” With warm spices and falling-off-the-bone meat, we’re confident it’ll hit the spot.

Braised Moroccan Chicken
Recipe courtesy of Hope Cohen / Serves 4

Fragrant with heady spices and exotic flavor, this dish combines the spicy, sweet and salty flavors that are synonymous with northern Africa. These types of braises are often served family style on large platters, on a bed of couscous.

  • 3 tbsp olive oil
  • 8 bone-in chicken legs and thighs
  • salt & fresh pepper to taste
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • 2 cloves garlic, peeled and chopped
  • 1 onion, peeled and sliced
  • 6 ripe plum tomatoes, trimmed and chopped (use drained Italian canned tomatoes if not in season)
  • 1 cup pitted green olives
  • 1 tbsp tomato paste
  • juice of 1 orange
  • 1 cup chicken broth
  • ½ cup pitted dried prunes
  • ½ cup dried pitted apricots
  • 1 bay leaf
  • 3 tbsp chopped parsley

Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt, pepper, cinnamon & cumin on both
sides. Saute the chicken, for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.

Add additional tablespoon of oil to pan, if needed, and saute garlic and onion for 2 minutes, until translucent.

Add tomatoes, olives, tomato paste, orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes
bringing to a simmer.

Add reserved chicken and any accumulated juices to the pan, spooningsauce over chicken. Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through. Garnish with parsley and serve.

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