Orange Blossom Honey marries so beautifully with North African flavors. As we like to say, "what grows together, goes together" and citrus trees are found all over the Mediterranean. This stewed chicken is a heavenly collaboration of sweet balancing spice, salt balancing bitter and a touch of acidity to heighten the bouquet of flavors. This braised chicken would be traditionally served over couscous, but you may also consider quinoa, rice or your favorite grain.
Moroccan Chicken with Figs, Almonds & Orange Blossom Honey
3 whole chicken legs
1 T butter
1 T extra virgin olive oil
5 shallots, peeled and halved lengthwise
⅔ cup dried figs, halved lengthwise
½ cup green olives quartered
1 cup white wine
1 T Saratoga Tea & Honey Orange Blossom Honey
1 dried small red chili
1 small pinch saffron
1 small handful raw almonds
1 fresh bay leaf
- Preheat the oven to 325°. In a sauté pan at medium-high heat, place the chicken skin side down and caramelize the skin until deeply golden brown. Do not try to move the chicken, the skin will release from the pan when ready.
- Once chicken is browned, season with salt, and place in tagine or a dutch oven. Using the same pan the chicken was in, add the shallots cut side down and caramelize. Add more butter or oil if necessary.
- Add the figs and olives to the shallots and cook for one minute. Add in the wine, honey, saffron and dried chili. Cook until the liquid is reduced by half and pour over the chicken.
- In the tajine sprinkle in almonds and add a bay leaf. Place cover on tajine or dutch oven and bake at 325° for 1 ½ hours. Serve over couscous, quinoa or rice.