Moroccan Saffron Chicken

READY IN: 1hr 15mins
Recipe by Annacia

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

Top Review by Rita1652

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!

Ingredients Nutrition

Directions

  1. Mix all ingredients in a Dutch oven or heavy-bottomed pot.
  2. 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.
  3. Do not add water, and be careful not to burn the chicken.
  4. Reduce the liquids until they are mostly oils.
  5. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

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