Ingredients
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4
-
6
-
-
1
-
2 1/4
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1
-
1
-
1/2
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1 1/2
-
-
-
-
-
-
Directions
Moroccan Braised Chicken, submitting for ZWT , submitting for ZWT
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Steps
|
1
Done
|
In a 5 Qt Pot, Heat 2 Tbs Oil Over Med-High Heat. |
|
2
Done
|
Season Chicken on All Sides With Salt and Pepper. |
|
3
Done
|
Place 3 Chicken Legs in Pot and Cook, Turning Once, Until Browned; About 10 Minutes Total. |
|
4
Done
|
Transfer to Plate and Repeat With Remaining Chicken and Oil. Set Chicken Aside. |
|
5
Done
|
Add Onion and 1/4 Cup Water to Pot and Cook, Stirring to Loosen Browned Bits on Bottom. |
|
6
Done
|
Add Turmeric, Ginger and Cinnamon and Cook, Stirring Occasionally Until Onion Has Softened, About 5 Minutes. |
|
7
Done
|
Return Chicken to Pot. Add 2 Cups Water and Half the Prunes and Bring to a Boil. |
|
8
Done
|
Reduce Heat, Partially Cover and Simmer Until Chicken Is Cooked Through and Very Tender, About 45 Minutes. |
|
9
Done
|
Tranfer Chicken to Platter and Cover Tightly With Foil to Keep Warm. |
|
10
Done
|
Add Remaining Prunes to Pot and Raise Heat to High. |
|
11
Done
|
Continue to Cook, Stirring Occasionally, Until Sauce Has Thickened, About 10 Minutes More. |
|
12
Done
|
Top Chicken With Sauce to Serve. |
