Quick-braised chicken with Moroccan spices, lemon, and olives from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 153) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute mint for cilantro.

  • Jane on March 25, 2018

    This was a good quick and easy dinner. It's not the most appealing looking dish, being very brown, but the flavor is better than you would expect from such a quick braise. I used boneless/skinless thighs, preserved lemons and barberries and served it with couscous.

  • Laura on March 03, 2015

    Made this again with bone-in chicken breasts that were skinless. Much better result! I cooked the chicken a bit less time than the recipe specified and it worked perfectly. Used only 2 cups of chicken broth. Added dried cranberries in place of the currants. The aromatic sauce was a wonderful accompaniment.

  • Laura on December 07, 2014

    Pg. 153. We really enjoyed this. I used 2 bone-in chicken breasts and 2 bone-in legs. Next time, I would remove the skin before cooking because, while it browned nicely during the initial saute, the skin turned into kind of a flabby mess during the braising and we removed it. Also, I had to add a total of 4 cups of chicken broth due to the size of the breasts. I omitted the dried fruit, but did add a handful of sliced mushrooms, which I think made a nice addition. The spices perfumed the broth with lovely flavor. Overall, it was simple and quick to prepare and I'd make it again.

  • chawkins on May 18, 2014

    This was delicious. I made this with a mix of thighs and drumsticks, used my home-made preserved lemon, and only 1/4 tsp of cayenne pepper as I thought 1/2 tsp might be too hot, as it turned out, there was only a slight hint of heat, 1/2 tsp might have been okay. I also used currents rather than apricots.

  • MelMM on September 18, 2012

    Made this with boneless, skinless thighs. I did the fake preserved lemon trick, where you just slice a lemon into thin rounds, put in a saucepan with enough water to cover, add a tablespoon of salt, and boil for 5 minutes. Then you drain and rinse the lemon, and use in the recipe. I omitted the dried apricots, but threw in a small handful of raisins. I used Spanish manzanilla olives, which I have decided I love. I made this in a tagine (Emile Henry flameware), and perhaps because of that, very little (or perhaps no) liquid evaporated. As it was a little soupy for my taste, I removed the chicken to a plate, cranked up the heat, and boiled the liquid uncovered until it reduced down to a nice sauce. That didn't take long at all. Served this with some plain quinoa. This dish made the whole kitchen smell fantastic as it was cooking, and I'm happy to report that the flavor lived up to the aroma. Definitely one to repeat.

  • jayg312 on December 12, 2011

    Great dish with relatively minimal effort, I love olives and this had a nice briny kick through the spiciness, tempered by the lemon. Very good.

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