From spending time in Morocco, my husband and I developed a love of Moroccan cuisine and the mix of fruits with meats, often scented with cinnamon, honey, lemon, olives, dates or apricots. This recipe reminds me a little of those sultry Saharan nights spent with friends over delectable tagines.
This braised chicken feels like comfort food. It’s hearty and warming and will fill your home with the smells of onions and cinnamon and chicken. It pairs well with rice or orzo and a crusty bread, particularly when there is a bit of a chill in the evening that makes you appreciate the comforts of home.
4 lbs of bone-in chicken (you can use two whole chickens or whatever parts you prefer)
4 tsp sea salt, divided
1/2 cup + 2 TBSP honey
1/2 cup + 2 TBSP olive oil
1/2 cup freshly squeezed lemon juice
2 tsp black pepper
2 tsp cinnamon
1/2 tsp cayenne pepper
2 lbs organic carrots
1 large sweet onion (Vidalia or yellow)
1/2 lb dried apricots
1/2 lb dried prunes
10-20 sprigs of fresh thyme
1 1/2 cups of dry white wine
Parsley
Instructions
Preheat oven to 375°F. Season chicken with 2 teaspoons of salt and then brown on all sides in a Dutch oven in 2 TBSP of olive oil. Set chicken aside.
Whisk together remaining 2 teaspoons of salt with cayenne, cinnamon, pepper, lemon juice, olive oil, honey and wine in a large bowl.
Cut the carrots and onions into large pieces (about 2″).
Toss chicken, carrots, onions, apricots, prunes and thyme into large bowl with your wine and honey mixture and toss to coat. Remove vegetables, fruit and chicken from the bowl. Place vegetables in your Dutch oven with chicken on top of vegetables. Pour the wine and honey mixture over and cover.
Cook for approximately 45 minutes until an instant-read thermometer inserted into the thickest part of a chicken breast registers 165°F.
Transfer the chicken, fruit and vegetables to a serving platter and spoon pan juices over the top. Top with minced parsley and serve.
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