Chicken legs simmered to perfection in a flavourful stew makes this a dish the entire family will love.
|1 Pkg||(4 pieces) Maple Leaf Prime Naturally® Chicken Leg Quarters|
|2 tbsp||(30 mL) Olive oil|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Paprika|
|2 tsp||(10 mL) Ground cumin|
|2 tsp||(10 mL) Ginger|
|1 tsp||(5 mL) Cinnamon|
|Pinch of saffron (optional)|
|1||(14 oz/398 mL) Can diced tomatoes|
|1 cup||(250 mL) Chicken broth|
|6||Carrots, peeled and cut into 1” (2.5 cm) rounds|
|.5 cup||(125 mL) Golden raisins|
|.5 cup||(125 mL) Black olives|
|.5 cup||(125 mL) Frozen peas|
|2 tbsp||(30 mL) Lemon juice|
SPLIT the chicken legs between the thigh and drumstick. Season with salt and pepper. Heat olive oil in a large heavy bottom pan or a stovetop tagine. Add chicken, working in batches and cook 1-2 minutes per side or until golden brown. Remove from pan and set aside.
ADD onion to the same pan and cook for 2-3 minutes or until softened. Stir in garlic and spices. Cook for 1 minute longer and continue to stir. Add tomatoes and broth. Return chicken to the pan and bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes. Add carrots, raisins and olives to the pan and continue to simmer for 10-15 minutes or until carrots are tender and chicken has cooked through and reached an internal temperature of 185°F (85°C). Stir in peas and lemon juice. Continue to cook until peas are tender. Season with salt and pepper. Garnish with chopped parsley.
Serve with couscous.
Show More Comments
No Comments yet