This is a recipe that I have been making for years. I adapted it for the crockpot and even though it is essentially North African food and flavor, it’s really wonderful to come home to this on a fall evening. Walk through the door and absorb the aroma! I serve this over simple couscous cooked in chicken stock and enjoy the fall of the bone chicken deliciousness!
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WINE NOTE: A rich full body oaked Chardonnay is well-matched with this dish, standing up to the spices and slight sweetness well. Fiano makes another creamy delicious pairing. You could also try a new world Pinot Noir with this.
1/2 cup raisins
3 tbsp red wine vinegar
2 lbs onion
6 tbsp extra virgin oil
6 chicken leg-thigh pieces
28oz chopped or diced tomatoes (can or carton)
1 cup chicken broth
1/2 cup dry white wine
1 tbsp ground coriander
1 tsp honey
1 tsp ground allspice
1 tsp coarse ground pepper
2 bay leaves
Peel of 1 small orange, removed in strips using a vegetable peeler
1 cinnamon stick
1 tsp dried oregano
- In a skillet, heat 3 tbsp oil and brown chicken pieces and place in crockpot.
- Add onions and brown for 10mins
- Add tomatoes & juices, broth, wine coriander, honey, allspice & pepper to the pot. Bring to the boil scraping up any browned bits of chicken.
- Stir in the bay leaves, orange peel, cinnamon stick & oregano.
- Pour over the chicken in the crockpot and leave to cook on low for approx 6 hours.
- Combine the raisins & vinegar in a small bowl and into the stew.
(Alternatively, if you are in a hurry, place all of the ingredients straight into the crockpot and cook on low for 6-8 hours, but there will not be as much flavor)
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