🍽️ North African Braised Chicken

Name: North African Braised Chicken
Total time: 30 min
Yield: 4 servings
Ingredients: 1.3 kg chicken (1 chicken); 1 tsp coriander seeds; 1 tsp cumin; 1 tsp cinnamon; 1 tsp allspice; 1 tbsp paprika powder (sweet); 2 tbsp olive oil; 500 g large onion (1 large onion); 3 garlic cloves; 1 red chili pepper; salt; 0.1 g saffron threads (1 packet); 3 bay leaves; 750 ml poultry broth; 40 g unpeeled almond kernels; 1 bunch parsley; pepper

598 kcal · 30 min · 4 servings

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Ingredients

1.3 kg chicken (1 chicken)
1 tsp coriander seeds
1 tsp cumin
1 tsp cinnamon
1 tsp allspice
1 tbsp paprika powder (sweet)
2 tbsp olive oil
500 g large onion (1 large onion)
3 garlic cloves
1 red chili pepper
salt
0.1 g saffron threads (1 packet)
3 bay leaves
750 ml poultry broth
40 g unpeeled almond kernels
1 bunch parsley
pepper

Instructions

1. Separate the chicken wings from the breast at the joint.
2. Remove the drumsticks and cut them in half at the joint into thigh and drumstick.
3. Remove the bone-in breast from the back and cut it into four pieces.
4. Rinse all chicken pieces under cold water and pat them dry.
5. Crush the coriander seeds using a mortar or the back of a heavy knife.
6. Mix the crushed seeds with cumin, cinnamon, allspice, paprika powder, and 2 tablespoons of olive oil.
7. Rub the chicken pieces thoroughly with the spice mixture.
8. Let the marinated pieces rest in the refrigerator for 60 minutes.
9. Peel the onion, quarter it, and cut it into thick strips.
10. Peel the garlic and chop it finely.
11. Wash the chili pepper, shake it dry, and remove the stem base.
12. Cut the pod in half lengthwise, remove the seeds, and rinse if necessary.
13. Dice the chili pepper finely.
14. Heat the remaining olive oil in a casserole pot.
15. Season the chicken pieces with salt and brown them on all sides for 5 to 6 minutes over medium heat.
16. Remove the browned chicken pieces from the pot.
17. Sauté the onions and garlic in the cooking fat for 4 to 5 minutes until translucent.
18. Return the chicken pieces to the pot.
19. Add the chili pepper, saffron threads, and bay leaves.
20. Pour in the broth and bring everything to a boil.
21. Reduce the heat to medium and simmer the dish for about 40 minutes with the lid slightly ajar.
22. Chop the almonds coarsely and toast them lightly in a pan without fat.
23. Add the toasted almonds to the chicken pieces.
24. Let everything cook for another 10 to 15 minutes.
25. Wash the parsley, shake it dry, and pick off the leaves.
26. Finely chop the parsley leaves.
27. Season the braised chicken with salt and pepper to taste.
28. Sprinkle the dish with parsley and serve.

Nutrition per serving

kcal: 598
Protein: 66 g · Fett/Fat: 32 g · Carbs: 7 g