This fragrant chicken dish is cooked in a tangy crushed tomato and onion sauce and served over rice, couscous, or crusty bread. It is a Middle Eastern, specifically Moroccan, inspired dish braised with potatoes in a spicy tomato sauce. Moroccan cuisine is known for its bold use of spices, such as cumin, cinnamon, turmeric, and paprika. In fact, you can use an earthenware pot called tagine to serve this chicken with potatoes over couscous or flavored rice for a very festive display.
Step-by-step: Braised chicken with potatoes
Season – Pat the chicken dry with a paper towel, and season with salt and pepper. Coat each piece with flour and dust off excess.
Sear – In a large skillet, over medium-high heat, layer the chicken pieces and cook on high for 2 minutes. Then, flip over and cook for another 2 minutes. Remove from the pan and set aside.
Saute – To the same skillet, over medium heat, add the remaining olive oil. Saute the garlic and onions for 30 seconds, and the sugar saute until lightly caramelized about 3 to 4 minutes. Spices – Next, add the chopped tomatoes, bay leaves, cinnamon, spices, and season with salt and pepper. Saute for another 2 minutes until fragrant. Then, mash the softened tomatoes with a vegetable masher.
Chicken – Add the stock/broth and combine well. Then, layer the chicken and potato pieces in the tomato sauce making sure to tuck them into the sauce. Simmer – Cover the pan and simmer for 10 minutes. Then, flip the chicken pieces and sprinkle some cilantro or parsley. Cover the pan and cook for another 8 to 10 minutes until the chicken and potatoes are tender. Then, squeeze the lemon juice and combine well. Garnish – When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley. Enjoy!
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