Prep time: about 20 minutes
Cook time: around 1 1/2 hours
Makes: Serves 10+ people
Description: In the mood for something different? Got chicken? Feeling exotic? Even if you answer no, try this. It's full of layer after layer of flavors. Make sure to massage the rub on every little inch of the chicken. Don't forget to squeeze the lemon over the dish at the end...it's a fantastic ending to the dish.
Ingredients
dutch oven or large pot with a tight lid
1 chicken cut into pieces or 4 lbs legs and thighs
Rub
1 tsp paprika
1 tsp coriander
1/2 tsp cumin
1/4 tsp cinnamon
1/2 tsp cayenne
salt
1 Tbsp oil
1/2 c onion
1 Tbsp fresh minced ginger
4 minced garlic cloves
1/4 tsp red pepper flakes
Sauce
1/4 c dry white wine
1 tsp tomato paste
1 cinnamon stick
1 can whole tomatoes with liquid
1 can chick peas drained
1/2 c sliced kalamata olives
1 Tbsp honey
1 bay leaf
1 cup chicken stock
Garnish
chopped parsley
1/2 lemon
1. Combine all rub ingredients and mix.
2. Rub chicken with spice rub.
3. Brown chicken in oiled saute pan and remove.
4. Pour off any excess fat the chicken created and saute onion, ginger, garlic, pepper flakes.
5. De-glaze with wine. As always.....scrape off any crusty bits on the bottom.
4. Add tomato paste, cinnamon, tomatoes, chick peas, olives, honey, bay leaf.
5. Return chicken to pan and add chicken stock to cover 2/3 of the chicken.
6. Cover and cook in oven at 325 degrees for 45 min or until chicken reaches 165 degrees.
7. In the final minutes of cooking add parsley and squeeze lemon over dish.
Tips and Tricks
Serve with couscous or rice.
Legs and thighs will give a richer chicken flavor.
Variations
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