Wine Braised Moroccan Chicken

When I first asked our featured culinarian,  Tinnetta Garner,  what the dish should be for this issue of the Times, she promptly responded with “I don’t know, but cooking with alcohol is always good!”

I couldn’t agree more.  That’s why I made sure to have a glass on hand while I was testing this recipe! All joking aside, wine is an absolutely wonderful way to add complexity and depth to your dish. It offers a lovely acidity that can bring new life into your meal.

That’s why we chose to take an international spin on the classic Coq au Vin (which quite literally translates to Chicken with Wine). Traditional French flavors combined with the earthy spices of West Africa, you get a dish that’s as comforting as it is unique. Get ready, because we’re making Wine Braised Moroccan Chicken!

For those concerned, don’t worry. The alcohol cooks out, making this a meal that diners of any age may enjoy. The brightness of the wine contrasts with the warm undertones of the Ras El Hanout (a delightful Moroccan spice blend) which results in a well-rounded dish; packed to the brim with exceptional flavor.

Wine Braised Moroccan Chicken

Feeds 2-4 people

1 tablespoon olive oil

4 chicken thighs, bone in
   and skin on

1 large onion, halved and
   then quartered

2 carrots, cut into large
   bite-sized pieces

1 bell pepper, cut into large
   dice

1 cinnamon stick or ¼
   teaspoon ground
   cinnamon

1 bay leaf

½ teaspoon ground cumin

½ teaspoon ground ginger

¼ teaspoon ground
    coriander

Pinch cayenne

¼ teaspoon ground allspice

Salt and pepper, to taste

Pinch ground cloves

1 garlic clove, minced

1 tablespoon tomato paste

½ cup red wine

1 cup chicken stock

2 tablespoons corn starch

2 tablespoons water

One 15-ounce can
   chickpeas, drained

Chopped parsley, for
   garnish

Green olives, for garnish

1.) Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, and place skin-side down in the skillet. Allow to cook until the skin has browned, about 4-5 minutes. Flip over and brown on other side, an additional 4-5 minutes. Remove chicken from skillet and place onto a clean plate.

2.) In the same skillet, add the onion. Sprinkle with salt and sweat over medium heat until the onion is translucent. Add the chopped carrot and bell pepper and cook for an additional 3-4 minutes. Add all the spices (cinnamon stick through cloves), garlic and tomato paste and mix to incorporate into the vegetables. Cook for an additional minute. Add the vegetable mix to a large casserole dish with an oven-safe lid. If you do not have a dish with an oven-safe lid, you can instead cover the dish with parchment paper and tin foil. Place the chicken on top of the vegetables.

3.) Preheat the oven to 400 F, and return the skillet to the stove. Over medium heat, add the wine. Allow to reduce by about three- fourths. Once reduced, add the chicken stock. Stir. Pour the liquid over the chicken and vegetables. Place the lid on the casserole dish and place in the oven for 25 minutes.

4.) Once out of the oven, remove the cinnamon stick and bay leaf. Place the chicken and vegetables on a plate and keep warm. Strain the liquid through a mesh strainer into a sauce pan. In a small bowl, make a slurry of the cornstarch and water. Heat the liquid on medium-high and allow it to come to a simmer. Slowly add the cornstarch slurry, about a tablespoon at a time. Allow the liquid to boil after each additional tablespoon. Continue this until the sauce is thick enough to coat the back of a spoon.

5.) Combine chickpeas with the vegetables.  Divide vegetable mixture between shallow bowls and top with chicken pieces. Drizzle over the sauce. Top with chopped parsley and green olives, if desired. This dish also goes well with a side of couscous.

6.) Enjoy!