Moroccan Chicken

Moroccan Chicken

from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 3 1/2lb assorted chicken pieces, skin on and bone in 
• salt and freshly ground pepper 
• 2 tablespoons olive oil
• 1/2 large yellow onion, finely chopped
• 3 bay leaves
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1/4 cup slice almonds, toasted

DIRECTIONS:

1. Season the chicken generously with salt and pepper.  In a large, heavy frying pan, heat the oil over medium-high heat.  Working in batches, sear the chicken, turning as needed, until golden brown, about 8 minutes.  Transfer to a plate.
2. Pour most of the fat from the pan and return it to medium high heat.  Add the onion and bay leaves and saute until the onion is golden, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the cumin, 1/2 teaspoon salt, several grindings of pepper, the wine, and the broth, and stir to scrape up any browned bits on the pan bottom.  Transfer the contents of the pan to a slow cooker and stack the chicken on the top.  Cover and cook on the low setting for 3 1/2 hours.  The chicken should be tender.  
3. Transfer the chicken to a platter and keep warm.  Remove and discard the bay leaves.  Let the braising liquid stand for a few minutes, and then skim the fat from the surface.  
4. If desired, remove the chicken skin.  Moisten the chicken with some of the braising liquid.  Garnish with the parsley and almonds, and serve.

-Alyssa