Chicken Stew with Green Olives and Apricots
We used cracked Provencal olives in this Moroccan-style dish.
- Servings: 4
Source: Martha Stewart Living, June/July 1993
- 1 tablespoon olive oil
- 4 cloves garlic, peeled and sliced
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1 4-pound chicken, cut into 8 pieces
- 3 medium onions, thinly sliced lengthwise
- 2 teaspoons tomato paste
- Large pinch of saffron
- 1 3-inch piece of fresh ginger, peeled and grated
- 2 cups dry white wine
- 2 tablespoons brown sugar
- 1 cup green olives, pitted
- 1 1/2 cups small dried apricots
- 2 lemons, well scrubbed
- 1 cup bulgur wheat
- 3/4 cup cilantro leaves, coarsely chopped
Heat oil over medium heat in a large, heavy casserole. Add garlic and cook until golden. Meanwhile, combine coriander, salt, and pepper. Rub chicken pieces with half the spice mixture and add to casserole in one layer, skin side down. Cook until well browned, about 10 minutes. Brown other side, then transfer with garlic to a plate.
Drain most of the fat from casserole. Add onions, tomato paste, saffron, ginger, and a pinch of remaining spice mixture; stir well. Cook over a low flame, stirring often, until onions are soft and translucent, 15 to 20 minutes.
Heat oven to 350 degrees. Add wine and brown sugar to casserole and bring to a boil, stirring well. Add olives and apricots. Return chicken and garlic to casserole. Cut lemons into 1/4-inch-thick slices and arrange on top. Cover and bake for 45 minutes.
Cook bulgur according to package directions; keep warm until ready to serve.
Remove casserole from oven. Discard lemon slices. Remove chicken pieces. Reduce sauce over high heat until thick, about 15 minutes. Adjust seasonings, using remaining spice mixture. Return chicken to sauce and heat through. Stir in cilantro; serve stew with bulgur.