The idea was to make something resembling a classic Moroccan chicken tagine with green olives and preserved lemon, but to swap out the salty, tart preserved lemon for sweeter, tart poached rhubarb. My idea worked; the dish has been a great success at more than one dinner party, and it will be a standby as long as the rhubarb lasts.
Ingredients
- 1 whole chicken, 4 to 4 1/2 pounds, cut into 10 pieces
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 medium carrot, diced
- 2 leeks, white and light green parts, chopped
- 2 garlic cloves, minced
- ½ teaspoon turmeric
- 1 teaspoon sweet paprika
- 2 ½ cups chicken broth or water
- 1 3-inch cinnamon stick
- ½ teaspoon sugar
- 12 to 16 pitted green olives (optional)
- 1 to 2 tablespoons rhubarb syrup (see Poached Rhubarb recipe)
- ¼ cup chopped parsley
- Poached rhubarb (see recipe)
- Rice or couscous for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
1227 calories; 81 grams fat; 22 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 16 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 94 grams protein; 365 milligrams cholesterol; 729 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Season chicken on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat and add olive oil. When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side. Remove to a sheet pan.
- Pour off all but 2 tablespoons fat from the Dutch oven and add onion. Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes. Add carrot and leeks. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender. Add garlic and cook, stirring, until fragrant, about a minute. Season with salt; add turmeric and paprika and stir.
- Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
- Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender. Stir in 1 to 2 tablespoons rhubarb syrup. Taste and adjust seasoning.
- Before serving, stir in parsley and poached rhubarb and heat through over low heat. Taste and adjust seasoning. Serve with rice or couscous.
1 hour 15 minutes
Dining and Cooking