"A little smoky and sweet, this Moroccan Saffron Chicken will soon become a family favorite."
MOROCCAN SAFFRON CHICKEN
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Prep time: 10mins
Cook time: 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 4 tablespoons oil
- 3 1/2 lb. chicken pieces on the bone skinless
- salt and black pepper to taste
- 1 chopped onion
- 3 cloves chopped garlic
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 28 oz. can diced tomatoes or fresh tomatoes
- 1/2 teaspoon saffron strands
- 1/3 cup honey
- 1 teaspoon orange blossom water
- 3 tablespoons chopped cilantro
- 1/4 cup sliced almonds
Method
Step 1
Season chicken with salt and pepper.
Step 2
Heat oil in a heavy bottomed pot. Add chicken pieces and brown on all sides. Remove chicken to a plate.
Step 3
Add onion to pot. The onion will deglaze the pot of the char.
Step 4
When the onions start to brown, add garlic, cinnamon, ginger and tomatoes.
Step 5
Simmer for 15 minutes.
Step 6
Dissolve saffron in 1 1/4 cups boiling water.
Step 7
Add this to the pot. Bring to a boil.
Step 8
Reduce to a simmer and add chicken pieces with any juices that have leaked out. Spoon some of the tomato sauce over the chicken and simmer for 15-20 minutes, until chicken is cooked through.
Step 9
Remove the chicken pieces to a plate.
Step 10
Add the honey and orange blossom water. Cook the sauce on high heat for 10 minutes.
Step 11
If you prefer less sauce, you can cook the sauce for longer, to reduce it.
Step 12
Return the chicken pieces to the pot. Add cilantro and adjust salt, as needed.
Step 13
Stir to combine and simmer for another 5 minutes on medium heat.
Step 14
To serve, garnish with the sliced almonds.