Braised Moroccan chicken with golden raisins recipe
The thighs of chicken used in this recipe for Braised Moroccan Chicken Thighs are cooked low and slow in a stew that also includes chickpeas, a delicious spice mixture, and golden raisins.
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This dish may be prepared quickly and easily on a weeknight, yet it is also sophisticated enough to share with guests over the weekend while drinking a bottle of wine. This dish has established itself as a mainstay in our household, and we prepare it around once every month.
We combined the food with a one-of-a-kind Oregon Pinot Noir that had its origins in Burgundy for an occasion that was hosted by French Winophiles.
When we recently prepared this recipe for braised chicken thighs, we decided to incorporate a Moroccan wine into the dish as well.
A complimentary taste of the Oregon Pinot that is being discussed here was made available by the winery.
Christopher Kimball's recipe for Moroccan-Style Braised Chicken with Chickpeas, which was published in the most recent edition of Milk Street Magazine, was the source of inspiration for this dish.
I have been a subscriber to the magazine for close to a year at this point, and in addition to that, I enjoy listening to the podcast that he hosts on cooking.
The ras el hanout spice blend and pomegranate molasses are both essential components in the creation of the flavor profile of this traditional Moroccan chicken dish. And to put the cherry on top, we added some freshly squeezed lemon.
I expanded upon the phases and time of the original Milk Street recipe, and I also added a few minor tweaks to the mix. I used this recipe from Epicurious to make ras el hanout, except in place of the dried fruit, I used apricot jam.
It turned out delicious! I had to make a few adjustments to that, as well. I threw in some baby spinach to enhance both the aesthetic appeal and the nutritional content of the dish.
The next stage, which occurs after the chicken has been removed from the pan, is to make a straightforward sauce to pour over the chicken. In addition to adding additional lemon and pomegranate, all of the liquids in the pan are utilized.
According to the instructions for the dish, the sauce is supposed to be poured over the chicken that is placed on the plate. However, if there is enough interest in the sauce, it can also be served on the side.
This dish is one that our teenage son enjoys, but he would rather have it without the sauce. You could employ that method with children who are not flavor enthusiasts on the same level as those of us who are adults.
Chicken thighs that have been stripped of their skin and bones are a pantry essential in my kitchen. Because of its ability to withstand a more drawn-out cooking process, darker meat is an excellent choice for braising.
If you like this dish, you might be interested in trying another one of ours called Braised Chicken Thighs with Vegetables. It has a more French flavor profile and features chicken thighs braised with vegetables.
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To produce your ras el hanout, you will require the following ingredients: • 1 measuring teaspoon of ground cumin • 1 measuring teaspoon of ground ginger • 1 measuring teaspoon of salt • 0.5 measuring teaspoon of freshly ground black pepper • Three-quarters of a teaspoon of ground cinnamon
• One-half teaspoon ground paprika (or cayenne for a spicier flavor) • One-half teaspoon ground allspice • Fourteen teaspoons ground cloves (optional).
This particular hen:
tablespoons of olive oil, preferably extra virgin. The equivalent of three teaspoons of ras el hanout (divided) 1 and a half pounds of chicken thighs, boneless and skinless, boneless As desired with salt Ingredients: a cup and a half of dry white wine, four cloves of minced garlic, and three tablespoons of pomegranate molasses.
A dab of apricot preserves, which is equivalent to one-third of a cup
To prepare this dish, you will need 1 teaspoon of grated lemon zest, 2 tablespoons of lemon juice, 1 to 2 cups of baby spinach, a handful of chopped cilantro, and a serving of cooked couscous. Orzo or rice is another option that would go nicely here; one chickpea can, rinsed and drained, weighing 15 1/2 ounces total.
INSTRUCTIONS:-
To begin, prepare the spice blend (you can skip this step if you already have ras el hanout): in a bowl, combine the cumin, ginger, salt, black pepper, cinnamon, coriander seeds, cayenne, allspice, and optional cloves. If you already have ras el hanout, you can skip this step. Designate a distinct area as the place.
First things first, wash and rinse the chicken thighs thoroughly. For more taste, add a pinch of salt and one teaspoon of ras el hanout. Designate a distinct area as the place.
In a skillet or Copper Chef Pan, heat 2 tablespoons of olive oil and brown the chicken by placing the pan over medium heat.
Once the pan is heated, place the chicken in it and allow it to cook for about two minutes, or until the bottom is browned. If you want the opposite side of the chicken to get a browned crust, turn it over after it has been cooking for a minute or two.
After it has been browned, place the chicken on a platter and put it to the side.
In the same frying pan or skillet that you used to cook the chicken, add two tablespoons of the ras el hanout blend and the minced garlic.
Maintain the heat for one minute on medium, or until the aromas of the garlic and spices are released. Mix in the chickpeas, the apricot preserves, two tablespoons of the pomegranate molasses, and the cooking wine.
Vigorous stirring is essential to integrate any browned chicken leftovers and to prevent sticking.
The chicken can be braised by placing it on top of the chickpea mixture along with any fluids that have accumulated. Simmer with the lid on for about half an hour, or until the chicken is completely cooked through.
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At approximately the midway point of the cooking time, the baby spinach should be added and blended in.
When the chicken can be easily taken from the cooking liquid with a slotted spoon and placed on a clean serving platter, the cooking process is complete (i.e. not the one you used for the chicken after browning).
After you have removed the cooked chicken, put the remaining sauce in a saucepan and let it boil over medium heat for a few minutes. This will allow you to prepare the sauce.
After turning off the heat, add the remaining tablespoon of pomegranate molasses along with the zest and juice of one lemon. After adding the sauce, the chicken is ready to be served (see notes for the kid serving tip).
When you are ready to serve the dish, divide some of the chicken and sauce among the plates, followed by a dollop of couscous in the center of each plate. As a final touch, only a few flecks of chopped cilantro will do the trick. Accompany the dinner with a bottle of Pinot Noir from either Oregon or Burgundy.
There are both homemade and store-bought versions of the spice mixture that is called for in this dish.
The one that we use is one that we develop ourselves. To purchase the ras el hanout blend from Amazon, click on the following link.:
Once you have made the requfired quantity of ras el hanout, place any excess in a jar that can be sealed tightly and store it away. In this context, one of my favorite things to recycle is the empty spice bottles from the grocery store. Place in a cool, dark location for at least one month before using.
The chicken can be seasoned with the quantities of ras el hanout called for in the recipe, and there will still be some extra. Simply multiply the amounts of each ingredient by two to prepare the second batch of this delectable Moroccan chicken dish.
A helpful hint for fussy eaters or children who like things to be kept straightforward is to serve the chicken without the sauce.
Lemon, a pretty obvious lemon flavor may be obtained with just 2 teaspoons of fresh lemon juice; if you're not a huge fan of lemon, you could even use 1 tablespoon of lemon juice instead.
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