2 Reviews

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

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Girl from India February 27, 2008

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.

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mianbao July 17, 2005
Moroccan Chicken With Potatoes and Spinach With Saffron Jus