North African-Style Stewed Chicken

• 1 chicken, cut up (2 to 3 pounds)
• salt and pepper
• 3 tablespoons olive oil (divided)
• 12 cup red onion, diced
• 2 inches cinnamon sticks
• 1 teaspoon sweet smoked paprika
• 12 teaspoon ground cumin
• 1 tablespoon fresh ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoon ground coriander
• 1 12 cups mustard greens, washed and coarsely sliced
• 14 preserved lemon, chopped
• 1 12-2 cups vegetables (divided) or 1 12-2 cups chicken stock (divided)
• 2 green cardamom pods, whole
• 1 -2 teaspoon ras el hanout spice mix or 1 -2 teaspoon indian curry powder
• 1 pinch saffron thread
• cooked rice

1. Preheat oven to 325 degrees F.
2. Rub chicken parts lightly with salt and pepper.
3. Heat 1 1/2 tablespoons olive oil in a large, deep skillet, Dutch oven or other oven-proof pot.
4. Add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes.
5. Remove pieces to a plate.
6. Add remaining olive oil, onion and cinnamon to cooking pot.
7. Saute 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander.
8. Saute 5 minutes.
9. Add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes.
10. Pour in 1 cup stock.
11. Return chicken to pot and add cardamom pods, ras el hanout (or Indian curry powder) and saffron.
12. Pour in more stock until chicken is mostly covered, up to 1 cup.
13. Add a pinch of salt to taste.
14. Bring mixture to a simmer over medium heat and cook 3 to 4 minutes.
15. Transfer to preheated oven and cook 1 to 1 1/2 hours or until liquid has reduced and meat is falling off the bones.
16. Let rest 10 minutes.
17. Discard cinnamon stick and cardamom pods before serving over rice.

chicken, salt, olive oil, red onion, cinnamon sticks, sweet smoked paprika, ground cumin, fresh ginger, garlic, ground coriander, mustard greens, lemon, vegetables, green cardamom pods, hanout spice, saffron thread, rice

Taken from www.food.com/recipe/north-african-style-stewed-chicken-428754 (may not work)