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    You are in: Home / Recipes / Moroccan Chicken With Potatoes and Spinach With Saffron Jus Recipe
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    Moroccan Chicken With Potatoes and Spinach With Saffron Jus

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    chef ashish damle's Note:

    This is one of my own combinations using basic middle eastern spices and cooking techniques. The way I like to present it is in preplated fashion with sauce around the plate ...

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR CHICKEN MARINATION

    FOR POTATOES

    FOR SAUCE

    Directions:

    1. 1
      Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
    2. 2
      Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
    3. 3
      CHICKEN:-.
    4. 4
      In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
    5. 5
      SAUCE:-.
    6. 6
      On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
    7. 7
      Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
    8. 8
      Finish with a 1 tablespoon of frozen butter (keep warm).
    9. 9
      SMASHED POTATOES:-.
    10. 10
      Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
    11. 11
      In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
    12. 12
      Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
    13. 13
      When potatoes are completely cooked, drain and allow to sit for 5 minutes.
    14. 14
      Add the buttermilk mixture an spinach leaves and mash with a potato masher.
    15. 15
      Season with salt.
    16. 16
      PLATING-.
    17. 17
      Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
    18. 18
      Place chicken breast on top.
    19. 19
      Drizzle sauce over the chicken breast and all over the plate.
    20. 20
      Could garnish with a fresh sprig of parsley or cilantro.

    Ratings & Reviews:

    • on February 27, 2008

      55

      Finally got to make it today as I was not able to lay my hands on any leeks. Unable to wait any longer, used the green part of spring onions as a compromise. Pan roasted the chicken instead of putting it into the oven. Then deglazed the pan with some wine and the broth and the result was excellent. Everyone loved it. Thank you. :) Fay

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2005

      55

      Wow! This is just lovely. The chicken, which I marinated overnight in the refrigerator, is moist and well-seasoned. The saffron sauce is delicious, and adds another layer of flavor. The potatoes with spinach are comfort-food at it's best. That said, this was a bit of an adventure, trying to get everything done at the same time. I used boneless chicken breasts, cut them into smallish pieces and pan-fried them until done, thus dispensing of the oven. There is garlic mentioned in the seasoning for the potatoes, that is not included in the ingredient list. I substituted some garlic chives for both the garlic and leek. Overall, we had a very enjoyable and memorable meal. Thank you very much for sharing this recipe with us.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Chicken With Potatoes and Spinach With Saffron Jus

    Serving Size: 1 (386 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 473.3
     
    Calories from Fat 210
    44%
    Total Fat 23.3 g
    35%
    Saturated Fat 9.7 g
    48%
    Cholesterol 116.2 mg
    38%
    Sodium 367.0 mg
    15%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.4 g
    17%
    Protein 35.5 g
    71%

    The following items or measurements are not included:

    lemons, zest of

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