Moroccan Chicken Pilaf
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1⁄2 teaspoon saffron thread, chopped
- 1 tablespoon hot water
- 1 3⁄4 chicken stock, hot
- olive oil
- 2 lbs chicken thighs, bone-in
- 1 large red onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 3 garlic cloves, chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 2 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 cup basmati rice
- 1⁄2 cup kalamata olive
Directions
- Heat oven to 350°F.
- Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
- While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
- Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
- Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
- Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
- Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
- Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
- Stir in olives and serve.
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