Moroccan-Inspired Braised Chicken

a one-pot meal with Olives, Carrots & Onion

I mentioned this recipe a few weeks ago, having cooked it for Shabbat, and it became a fast favorite. As with most stews, this one is equally delish leftover, so you can cook this on the weekend for an easy weeknight dinner that just needs reheating.

The ingredient list is long but don’t let that intimidate or deter you from cooking it. If you keep a well-stocked spice pantry, as I do, then you shouldn’t need to buy any to make it. The turmeric is probably negotiable, so if you don’t have that on hand. If you do decide to buy turmeric, and deal with inflammation, then this tea is a great way to use up your new pantry item.

The only ingredient I suspect some of you may not have is preserved lemons. It can usually be found in the international foods aisle of grocery stores, or you can order this preserved lemon paste from NY Shuk. I’ve never used that product but am devoted to their spices which are some of the best blends ever. Making your own preserved lemons is another option, and something I did a few months ago.

I’ve given some tips in the notes if you prefer to use a different cut than chicken breasts. They get a bad wrap for being a less flavorful cut of meat but in this application, simmered in broth and spices, there’s no worry of the meat being dry. Experience has taught me the brand of chicken you buy makes all the difference (again, see the notes below the recipe).

A hearty meal like this may seem odd to share as May rapidly approaches but we’re still in Fool’s Spring here, with the weather swinging between sunny, blue skies & 80ºF, to rainy, cold and 55ºF! So, hearty stews still occupy a place in my cooking routines for at least a few more weeks.

Hope the week ahead has some peaceful moments for us all. Be well. —xo, j.