Chicken legs with Moroccan twist

Free-range chickens have firmer and tastier meat than conventional caged chickens. In France, they are called poulets fermiers élevés en liberte, and the amount of free time and exercise outdoors is regulated. So it is good to know that the chicken has had a happy and free life.

The following recipe is inspired by the spices, fruits and vegetables traditionally used in Moroccan tajines which are simply stews slowly cooked in oven for many hours. Typical spices are cumin, coriander, cinnamon, ginger, nutmeg, saffron and pepper. The various vegetables are combined with dried fruits, nuts and honey. This is perfect comfort food for cold winter evenings!

2 servings
2 free-range chicken legs
2 tbsp rapeseed oil
2 shallots chopped
2 cloves garlic minced
1 yellow paprika chopped
4 dried apricots halved (pref. organic)
1 tbsp raisins
1 tbsp runny honey (pref. lavender)
50 ml chicken stock
50 ml white wine
1 tsp quatre épices (a mixture of ground cinnamon, ginger, clove and nutmeg)
1 tsp saffron
1 tsp piment d’Espelette
Sliced almonds to decorate

Preheat the oven to 180 ⁰ C.

Warm the rapeseed oil over medium heat in a heavy casserole and fry the chicken legs on both sides until golden brown. Add the vegetables, fruits and spices and continue cooking for a few minutes stirring now and again. Add the chicken stock, white wine and honey.

Transfer to oven for 1 hour.

Decorate with sliced almonds and serve with whole wheat couscous or quinoa.