Moroccan Saffron Chicken is another Moroccan dish with an eclectic blend of spices that is easy to prepare and oh so aromatic! Like all Moroccan food, it is the blend of spices, and the slow cooking process that makes this a most delightful and flavorful dish. Moroccan cuisine has many influences, including Jewish, Berber and Andaloussi. Moroccan food is first and foremost based on fresh ingredients, aromatic spices and slow cooking methods which infuse the food with rich flavors. I always like to make this recipe in my tagine dish; however, if you do not own a tagine you can make Moroccan Saffron Chicken in a crock pot, braising pan, Dutch oven, or rectangular baking dish.
One of the best things about Moroccan Saffron Chicken, apart from its wonderfully rich and aromatic flavor is the fact that it generates so much juice that you can save it, freeze it and use it a later date. For example, use it for cooking your rice instead of using water, or make a quick sauce for grilled shrimp or tilapia, by whisking in a little bit of flour. Better yet, freeze the extra juice into ice cubes and enjoy it as a base for future stews. The possibilities are simply endless!!!!
I know, one of the ingredients is saffron which is very expensive; however, you only use a minimal amount, so don’t let this scare you away from making this dish. You will see what I mean once you taste it!! Also, saffron, if stored in a cool and dry environment will last you quite a while. If you want to learn more about this wonderful spice, check out my article on this blog.
I think I talked about my tagine dish before in a previous post, and what a great addition to my kitchen it has been. Anyhow, the most important aspect of this dish is to cook it very slowly so all the flavors have ample time to seep in. Lately I have seen tagine dishes start to become part of mainstream cookery. Bed Bath and Beyond, and I believe Sur La Table sell them in different colors, so you can coordinate with your kitchen décor! How about that?
By the way, did I tell you that Moroccan Saffron Chicken will fill your house with a wonderful aroma?
This recipe has been adapted from allrecipes.com
- 1 whole chicken cut into individual pieces
- 1 large sweet onion cut into small chunks
- 1 Tbs. ground ginger
- 1 tsp. black pepper
- 1 tsp. salt (paleo diet: sea salt)
- 2 cinnamon sticks
- 1 tsp. turmeric
- 1 tsp. saffron threads crumbled
- ¼ cup butter (paleo diet: ghee)
- 2 Tbs. olive oil
- ¼ chopped cilantro
- You can prepare this dish in a tagine dish, Dutch oven, or crockpot.
- In a small dish place all the spices, except for the cinnamon stick. Mix well, and set aside.
- Line the bottom of your Dutch oven/tagine or crockpot with the onions and drizzle with olive oil; add the butter, cilantro and place the cinnamon sticks on top. Place the chicken pieces on top of the onion mixture. With a sharp knife, poke the pieces of chicken in several places to allow the flavors to really seep in. Sprinkle the spice mixture over the chicken; toss and cover.
- Cook on low heat for about 1 hour or until chicken is very tender.
- If using a crock-pot or other cooking vessel, please adjust the cooking time accordingly.
- Serve with rice pilaf or couscous.