Moroccan Chicken Braise | Urban Plates Re-creation Recipe

Ever try the Moroccan chicken braise from Urban Plates restaurant? Watch this cooking show of my re-creation served over mashed potatoes. So delicious.
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Tools and Food In This Video:
▶︎ Preserved Lemons
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▶︎ Spanish Saffron
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▶︎ 12 inch stainless steel fry pan
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▶︎ Bob’s Red Mill 1 to 1 Flour Gluten Free Flour
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▶︎ OXO cutting boards
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We are using turmeric, cinnamon, cumin, cilantro and many more spices for some amazing flavor in this moroccan chicken stew dinner or lunch recipe. Nothing beats homemade! Try it out and leave me a comment.

Moroccan Chicken Braise, Urban Plates
Ingredients:
9 chicken thighs, bone in, skin on, patted dry
1 large sweet onion, finely diced
3 – 4 cloves garlic, minced
¼ cup canned black olives, chopped, and drained
¾ tsp. Turmeric
1 tsp. Paprika
2 tsp. Ground cumin
¼ tsp. Cayenne
1 cinnamon stick
1 pinch of saffron threads
1 tsp. Fresh ginger, minced
4 tsp. Honey
1 tsp. Salt
1 preserved lemons
2 carrots, organic, sliced
1 Tbsp. flour, can be gluten free
1 Tbsp. chicken broth
3 ½ cups chicken broth
2 tsp. Avocado oil
Small bunch cilantro, chopped

Directions:
Be sure to pat your chicken dry and then season it with salt.
Preheat a large stainless steel frying pan over medium high heat. Test for hotness by sprinkling a little water in the pan. If it sizzles and evaporates it’s hot enough. Add the oil and swirl it around the pan. When the oil goes from looking smooth to having lines run through it you know it’s ready. Add the chicken skin side down to the pan.

Let the chicken sear in the pan on the first side for about 4 minutes. Then turn the pieces over with tongs and cook on the second side for another 3 minutes. The exterior of the chicken should be a golden brown.

Remove the pieces to a plate and keep warm. Turn the heat on the pan to medium low and add the diced onion. Saute this for a good 30 to 45 minutes stirring frequently. You may need to turn the temperature down as it cooks.

After a good 35 minutes, add the minced garlic and saute for an additional 2 minutes stirring regularly. You don’t want the garlic to burn.

Pour in the 3 ½ cups of chicken broth to deglaze the pan. Stir that fond off the bottom of the pan so it can flavor your sauce. Next, pour in all the spices including the cinnamon, paprika, cumin, turmeric, saffron, and cayenne. Add the ginger, carrots, the preserved lemon wedges, and the salt and stir to combine. Increase the temperature to bring this to a boil and then reduce it so it simmers.

In a small bowl, combine the flour and 1 Tbsp. of chicken broth. Slowly pour this into the sauce while stirring to avoid lumps.

Add the honey and stir to dissolve it. Place the chicken thighs back into the sauce, cover and simmer for at least 30 minutes but can go 45 minutes if you have time.

When it is done, remove the cinnamon stick and the lemon wedges. Pull out the chicken thighs onto a cutting board and let them cool for 5 minutes.

Remove the skin and then take the meat off the bone leaving the pieces in good size chunks. Place the chicken meat back into the pot and place it back on the stove to ensure everything is hot.

Once hot pull the pan off the stove and add the olives and cilantro and stir to combine. I think this is most delicious served over mashed potatoes but you could serve it over rice if you like.
I hope you enjoy this stew chicken recipe!

Thanks for watching and sharing!
Rockin Robin
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