Prep 15 mins
Cook 1 hr
You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Moroccan Rice Pilaf With Saffron CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm
- 1 whole chicken, cut into pieces and skin removed
- 2 large sweet onions, chopped medium
- 1 tablespoon ground ginger
- 1 teaspoon white pepper
- 1⁄2 teaspoon black pepper
- 2 sticks cinnamon
- 1 teaspoon saffron thread, crumbled
- 1 teaspoon turmeric
- 1 1⁄2-2 teaspoons salt
- 1⁄4 cup butter
- 1⁄4 cup olive oil
- 1⁄4 cup fresh cilantro, chopped
- Mix all ingredients in a Dutch oven or heavy-bottomed pot.
- Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
- Do not add water, and be careful not to burn the chicken.
- Reduce the liquids until they are mostly oils.
- Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).
I made this recipe in my tagine using 1/4 cup olive oil and skipped the butter. I used 4 chicken breasts in place of the whole chicken. Skipped the salt and used parsley in place of the cilantro. (I enjoy cilantro but DH doesn`t). Used 1 cinnamon stick and all black pepper. Started stove top by heating the oil added the spices then the onion and chicken followed by the parsley. Stirred all, topped with lid then placed in a preheated 325 oven for 45 minutes.
Thanks for the yummy eats!
Can't go wrong with saffron and chicken and when more spices are added are even better! I liked this more than other Moroccan chicken recipes as it didn't have that many condiments,so I could serve it to my one year old too. Made it with chicken breast as there weren't that many of us and I chopped up the onion more.Great flavor and I like that it doesn't require a lot of attention and I can do other things while is cooking.Thanks for sharing.
Really tasty. I've never had saffron before so this kinda food was a first. I cooked it up a bit differently and it still worked out. I cooked the onions and all the sauce ingredients in a cast iron pot then placed the chicken on top and put the lid on in the oven. 450F for 10 minutes then 250F for 50 minutes. Came out perfect. I also used bone-in skinless chicken thighs.