Moroccan Saffron Chicken
"You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811
CREDIT: Christine Benlafquih
http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm"
photo by Baby Kato
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.).
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Reviews
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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. <br/>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. -
Wonderful! Made it exactly to the recipe and it came out great. Ate it with Jasmine rice. Ordered the saffron from Amazon and it was the first time having something with saffron.
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SO GOOD! Make sure you remove the chicken and reduce the sauce at the end. You won’t be disappointed!! -
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Made this a few days ago with this recipe, it turned out very good!! The sauce was amazing! Whole house was smelling like saffron. Yummm
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Tweaks
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Wow, this was incredibly delicious. I had high hopes and they weren't disappointed in the least! I made a few modifications. I replaced 6 tbsp of the fat with chicken stock, added 1/2 tsp of ground coriander and 1 chopped cubanelle pepper since I had one on hand to use up, and used just a couple pinches of saffron. I also first browned the chicken and then sauteed the onions and pepper before adding the remaining ingredients and letting it simmer on the stove top for 45 minutes. It was perfect served over rice. I'll definitely prepare this again. I only cooked up 4 chicken thighs (2 servings) so if I cook up more chicken in the future, I'll double the sauce ingredients to be sure there's enough. Thanks for posting! -
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. <br/>Thanks for the yummy eats!
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This was an excellent and super tasty dish. I admit I did not read the ingredients very well, I thought this was for baking the whole chicken, and so when I realized that I had to cut the chicken up, I tried my best but pretty much mangled it. Still it did not affect the taste at all. I went a little easy on the saffron since it is so expensive and such a treat in our house. Also instead of using cinnamon sticks, I used 1/2 tsp of cinnamon. I kept everything else the same, only I turned the heat low and let it simmer (covered) for about 3 hours. This made the chicken turn out so tender & juicy. I made plain rice and spooned the accumulated juices over top of the rice. I definately plan to keep this recipe for making on special occasions, we really enjoyed it.
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