Moroccan Chicken Pilaf

Recipe by Da Huz
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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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