Moroccan Braised Chicken

Braised ChickensmFor those who have tried to make the preserved lemons a few posts back this recipe is for you. This recipe was inspired a bit by Michael Pollan, and a bit by my ex boyfriend’s mom, who makes the most delicious Moroccan food. I’ve read both the Omnivore’s Dilemma, and In Defense of Food, by Michel Pollan, which I found to be very inspiring. For me, both books brought to life a mindfulness about the food I cook. Delicious homemade food does not have to be complicated or time consuming, and the ingredients to not have to be hard to obtain. Buy fresh whole vegetables, fresh meat, if you go that route, and fresh herbs for seasoning. I like to follow Michael Pollan’s instructions on how to navigate around a grocery store, shop mainly around the perimeter. I think this recipe is the perfect example for following this cooking philosophy.

BraisedChicken1smRecipe

  • Chicken legs – 8
  • 28 oz. can crushed tomatoes
  • 15 oz. can green olives
  • 1 yellow onion
  • 1 yellow bell pepper
  • 5 cloves garlic
  • 4 tbs. olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 1 tbs. cumin
  • 2 tsp. turmeric

Preheat the oven to 400 degrees. In a heavy pot, heat the olive on medium high head. Thinly slice the onions and bell pepper and put them into the pot. Next add the roughly chopped garlic and chicken. Cook all the ingredients on medium high until the chicken is browned on all sides and the vegetables start to brown.  Season with the salt and pepper. Add the can of crushed tomatoes, and drained olives. Roughly chop half of a preserved lemon and stir to incorporate. If you have an oven proof pot or cast iron, place this into the oven. If you do not, transfer to a ceramic dish, and bake for 1 hour until the chicken dish is bubbling. Serve with crusty bread, or quinoa and enjoy.

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