• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

She Paused 4 Thought

Food, Fun and Travel

  • Home
  • Recipes by Category
    • Listed Recipes
    • Appetizers
    • Breakfast / Brunch
    • Dessert
    • Fruit & Veggies
    • Healthy
    • Main Dishes
    • Meat
      • Chicken
      • Fish & Seafood
        • Shrimp
    • Super Easy
    • Party Food
    • Salads
    • Soup
    • Holiday
    • Ethnic
    • Side Dishes
    • Vegetarian
    • Good Information
      • Product Review
      • Food Photography
    • Snacks
    • Simply FUN!
    • Cooking School
    • Recipes
  • About
  • Travel
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Moroccan Chicken with Turmeric, Mint and Olives

January 18, 2012 by Cathy Arkle 6 Comments

Moroccan Chicken with Turmeric, Mint and Olives

Methods & Madness… Class 12: Poultry Part 2
Recipes & Ramblings from Chef School

Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses inexpensive cuts of meat and cooks an entire meal in one pot. A great example is this Moroccan Chicken with Turmeric, Mint and Olives.

fryer fresh chicken

Alas, in class I had to cut up a whole chicken again! After hitting the erase button on last week’s experience, Rona graciously walked me through the harrowing procedure again. To see what I am stewing about click here for Poultry Part 1 )

Brilliant Braising

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.

This cooking method dissolves collagen from the meat into gelatin, to enrich and add body to the liquid. This simple approach to cooking is used for not only poultry but for meat, fish, and vegetables.

Stewing utilizes the same techniques as braising; the difference being stew uses bite-sized pieces of food and more liquids.

The best cuts of chicken for braising are the legs and thighs even though in class we used a whole chicken. Be sure to use chicken with bones attached, as it is the connective tissue that makes the sauce rich.

Braising Poultry Step-by-Step

1. Season the chicken with salt and pepper.

2. Dredge the chicken pieces in flour.

3. Sauté chicken in a heavy pan (or Dutch oven) over medium-high heat until it browns. Start with skin side down. Don’t overcrowd the pan or it won’t brown properly.

Floured chicken and browning chicken

TIP: The chicken is ready to be turned when it releases itself. If it is sticking to the pan, cook longer.

No potchkying. And no, that is not a French term, it is Yiddish for fussing over something. I learned that from Rona after she whacked me with a spoon for not leaving my chicken alone while it browned.

4. Take the chicken out and pour off any excess fat. Add vegetables and cook until soft.

5. Deglaze the pan by pouring broth, wine, tomato sauce or juice. Scrape any fond that are stuck to the pan, then stir.

6. Put the chicken back in the pan and add herbs and season.

7. Cover and simmer. Do not boil as it makes your meat tough. Stir occasionally.

TIP: At this point, you could place the pan on the middle rack of an oven that has been pre-heated to 300 degrees F and cook until tender (1-6 hours depending on what you are cooking)

8. Meat is done when a fork goes in and out with ease. Remove the pan from the oven and take the chicken out of the liquid.

9. Reduce the sauce to a desired thickness by cooking over low heat until it thickens.

10. Add your chicken back in and season. Add final herbs.

Class Assignment

Chicken ProvencalIn class we braised chicken six different ways.  My assigned dish was Chicken Fricassee. It looked so much like last week’s recipe that I am going to feature a Moroccan Chicken dish that another student made. I love the rich color that the turmeric creates, as well as the health benefits.

Rona prepared Chicken Provencal and it was excellent as well. Click here for the recipe.

 

Print

Braised Moroccan Chicken with Turmeric, Mint and Olives

Course Main
Author New School of Cooking

Ingredients

  • 1 chicken rinsed, patted dry, and cut into 8 pieces
  • salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 4 medium carrots peeled, halved crosswise, then halved or quartered
  • 2 garlic cloves
  • 1 cup chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • pinch of cinnamon
  • ½ cup chopped mint leaves
  • ½ cup chopped cilantro leaves

Instructions

  1. Season the chicken with salt and pepper. Heat the butter and oil in a sauté pan over medium high heat. Add he chicken and sauté until browned on both sides. Remove the chicken pieces from the pan and set aside.
  2. Discard all but a thin film of fat from the pan. Add the onions, carrots, and garlic. Saute. Add stock, cumin, turmeric and cinnamon, bring to a simmer.
  3. Cover and continue simmering until the chicken is tender, about 25 minutes. In the last 5 minutes of cooking add the olives in.
  4. When chicken is done, add the cilantro and mint.
  5. Season and serve with rice.

Recipe Notes

Cook time:30 mins
Serves 4

Time Saver Tips

Braises always taste better 24-48 hours later, making this an ideal meal to prepare in advance.

Ingredients can be frozen, then thawed for use on days you don’t feel like cooking.  To learn more about how to do this, check out this helpful blog.

Quote of the Day

“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.” -
 Anthelme Brillat-Savarin 

“Discovering that you’re the star of your own kitchen creates a wealth of happiness (and friends)”. – Cathy Arkle
…and then she paused for thought

Hope you have enjoyed our adventure in the culinary classroom. Join us each week as we continue learning new culinary skills.

You can also read about Rona’s experience on her blog or What’s Cookin online magazine.

 

 

 

Yum

Filed Under: Chicken, Cooking School, Ethnic, Good Information, Healthy, Main Dishes, Meat, Recipes Tagged With: braising, broiler/fryer, main course, Mint and Olives, Moroccan, Moroccan Chicken with Turmeric, New School of Cooking Culver City, poultry, stewing

Previous Post: « Poussin with Apples, Brandy & Cream
Next Post: Santa Maria Tri-Tip Tacos »

Reader Interactions

Comments

  1. Leslie Macchiarella

    January 19, 2012 at 8:11 pm

    Excellent straightforward discussion with some nice background. You get an A+ for an excellent kitchen lesson and a nice Morrocan recipe to boot. Thanks!

    Reply
  2. Rona Lewis

    January 20, 2012 at 12:28 pm

    I’m impressed with your puns AND your correct use of Yiddish! Well done, my friend!

    Reply
    • cathyarkle

      January 24, 2012 at 2:12 pm

      Rona, you have taught me well.

      Reply
  3. cathyarkle

    January 24, 2012 at 2:13 pm

    Thanks Leslie, I think I need a beautiful cake to serve with all this meat. Guess I will be heading over to http://www.bakethiscake.com to find something yummy!

    Reply
  4. Lynne @ CookandBeMerry

    January 24, 2012 at 4:11 pm

    I love the sauce that can be made from the braising liquid. There’s nothing like it. Now I have to go dig out my Dutch oven and get to work. You have inspired me.

    Reply

Trackbacks

  1. Pork Butts and Pig Tales and recipe for Pork Butt with Port and Prunes | She Paused for Thought says:
    February 4, 2012 at 7:57 am

    […] Shoulder: A moderately tough cut of pork with a good deal of connective tissue. Best suited for braising and stewing, or for sausages. Pork butt, despite its name, is from the upper part of the shoulder. It has more […]

    Reply

I would love to hear from you! Cancel reply

Primary Sidebar

Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

Subscribe and Connect

Get new posts via email.

Recent Posts

  • Barbara Hansen’s Lemon Bread
  • Rosemary – Onion Mac and Cheese
  • Hatch Pecan Brownies
  • Raspberry Crumble Bars
  • Passover Celery Root Salad
  • Kiwano Melon, Smoked Trout and Avocado Salad

Categories

Follow Me On:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Other Favorites

RASPBERRY CRUMBLE BARS

Footer

Copyright © 2023 · Cathy Arkle