North African Braised Chicken

Ingredients

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

Instructions

1. 1.

   Separate the wings from the breast at the joint.

2. 2.

   Also separate the drumsticks and cut each upper and lower leg in half at the joint.

3. 3.

   Cut the breast with bone from the back using a heavy knife or poultry scissors into 4 pieces. Rinse chicken parts cold and pat dry.

4. 4.

   Crush coriander seeds in a mortar or with the heel of a heavy knife. In a small bowl mix with cumin, cinnamon, allspice, paprika and 2 tsp olive oil. Rub the chicken pieces with this mixture and let marinate in the refrigerator for 60 minutes.

5. 5.

   Meanwhile peel and quarter the onion, cutting it into thick strips. Peel and chop the garlic.

6. 6.

   Wash the chili pepper, shake dry, remove stem base, cut lengthwise, deseed, rinse if needed, finely dice the flesh.

7. 7.

   Heat remaining olive oil in a braising pot. Season chicken pieces with salt and brown them all around for 5-6 minutes over medium heat.

8. 8.

   Remove the chicken. Sauté onions and garlic in the same fat for 4-5 minutes until translucent. Return the chicken to the pot. Add chili, saffron strands and bay leaves.

9. 9.

   Add stock and bring everything to a boil. Reduce to medium heat and simmer uncovered (lid not fully on) for about 40 minutes.

10. 10.

    Meanwhile roughly chop almonds and lightly toast them in a dry pan. Add them to the chicken and cook for another 10-15 minutes.

11. 11.

    Wash, shake dry, strip parsley leaves and finely chop. Season the braised chicken with salt and pepper and sprinkle with parsley before serving.