Moroccan Chicken with Dried Plums and Frizzled Celeriac and Quinoa Pilaf
Louann Zundel's Moroccan-spiced chicken comes with frizzled celeriac with quinoa pilaf.
George LeClaire | Staff Photographer
Dried Plum Sauce
½ cup good quality apricot preserves, such as Bonne Maman
¾ cup dried plums, cut in half
½ cup water
1 cinnamon stick, 3-inches long
1 lemon, zested
1 whole chicken (3½-4 pounds), cut into 8 pieces
2 teaspoons sweet curry powder (I use Penzey's)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1 large sweet onion (such as Vidalia), chopped
4 garlic cloves, chopped
½ cup water
7 sprigs of cilantro, tied in a bundle
Chopped cilantro, for garnish
½ cup olive oil
1 small celeriac, peeled
Quinoa pilaf (above)
For the sauce: Combine preserves, dried plums, water, cinnamon stick and lemon zest in small sauce pan. Bring to a boil over medium high heat. Reduce heat and simmer until slightly thickened, 10-15 minutes. Set aside.
For the chicken: Pat chicken pieces dry with paper towel and season both sides with curry powder, salt and pepper.
In large Dutch oven or covered skillet over medium heat, heat the olive oil and butter. Working in batches, add chicken pieces to pan, skin side down. Cook chicken until crisp and well browned, turning once, about 8-12 minutes. Remove chicken to a plate. Add onion and 1 teaspoon kosher salt to pan and cook until softened and lightly caramelized, about 5 minutes, then add garlic and cook about 3 minutes more.
Add water and cilantro bundle to pan and stir up any browned bits. Place chicken back into the pan along with any accumulated juices. Reduce heat, cover and simmer 20 minutes. Add dried plum sauce and simmer 10 minutes more.
Remove chicken, raise heat and boil sauce about 3-5 minutes, until slightly thickened.
For the celeriac: Sliced the celeriac into paper thin rounds and cut crosswise into very thin matchsticks.
Add olive oil to a small skillet and heat over medium high until hot, but not smoking. Carefully add celeriac to hot oil and fry until crisp and golden brown, about 2 to 3 minutes. With slotted spoon, remove to paper towel lined plate and sprinkle with kosher salt.
To serve: Arrange chicken over bed of quinoa pilaf, spoon some sauce over chicken, top with frizzled celeriac and sprinkle with chopped cilantro and a squeeze of fresh lemon. Pass remaining sauce on the side.
Serves four to six.
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