Moroccan Saffron Chicken Tagine 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.
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Fresh, aromatic, and slow cooked
Moroccan cuisine has many influences, including Jewish, Berber and Andaloussi. This food is first and foremost based on fresh ingredients, aromatic spices and slow cooking methods which infuse the food with rich flavors.
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. ( The post contains affiliate links to some great products on Amazon. If you place an order you will pay the same price as usual on Amazon and I will get a small commission to help support my site.)
One of the best things about Moroccan Saffron Chicken
It generates so much juice that you can save it, freeze it and use it a later date. Use it for cooking rice or a quick sauce for grilled shrimp or tilapia. Freeze the extra juice into ice cubes and enjoy it as a base for future stews. The possibilities are simply endless!!!!
I know saffron is very expensive. Use only a minimal amount. 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.
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?
How to care for a tagine:
- I have included these tips on other recipes but they are worth repeating when you invest a few dollars in a nice tagine. If you buy one, I recommend you purchase one with with a matching design since it will serve the double function of a decoration piece in your kitchen.
- If you have a gas stove, you also need to be sure to use the tagine heat difuser
and not set it directly on the flame. - New tagines need to be cured. Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid. Place the tagine in a cold oven and set to 225° F for 2 hours and then turn off and let the oven cool completely. The heat will vaporize the water that was soaked into the clay and draw in the olive oil to season the vessel. Once it has cooled it is now cured.
- Always wash your tagine by hand and do not soak in soapy water.
- When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces with a large butcher knife or sturdy kitchen shears. This is very authentic as the whole chicken is cooked with no waste. I only discard the backbone. You can easily adapt the recipe to cook in a dutch oven or slow cooker too. Just check when the chicken is fork tender and it is done.
Cutting up a roaster chicken:
- Lay the chicken on it's back (breast side up) and insert a boning knife into joint where the wing is attached. Pull gently and cut apart the joint. Repeat for the other wing.
- Pull the leg away from the breast and cut away the skin and find the leg joint. Carefully cut downward into the leg joint to separate. Do this for both legs.
- Flip the bird over with the breast side down. Take a strong pair of kitchen shears and cut along both sides of the back bone starting at the neck and working down to the tail. Do this for each side of the backbone.
- Open up the cavity with the breast side down and carefully press down along the center of the breast bone to split the breast in 2.
- You are done cutting and you can remove any skin you don't want in your dish. I usually remove all the breast skin for a tagine and leave skin on the legs and wings. For a really low fat-dish remove all the skin and trim the fat. This is your preference.
Tagine Preparation Step by Step:
- Gather your ingredients: a roaster chicken cut into pieces as shown above, sweet onion, ground ginger, black pepper, salt, cinnamon sticks, turmeric, saffron, butter, olive oil and fresh chopped cilantro.
- Add the onions, olive oil and butter to the tagine.
- Next, add the fresh chopped cilantro.
- Add the cinnamon sticks.
- Poke lots of holes into the meat with a sharp knife.
- Add the spices over the chicken.
- Evenly distribute the spices over the chicken as shown.
- Cover and cook on low until the chicken is very tender. You can baste the chicken while cooking to distribute the juice and spices over the chicken. Key tip: Feel free to add or remove some water to allow the meat to simmer in liquid but not overflow.
By the way, did I tell you that Moroccan Saffron Chicken will fill your house with a wonderful aroma?
Frequently Asked Questions:
- How long can I store my saffron chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month for the best flavor.
- How long can I leave saffron chicken tagine out at room temperature? You need to refrigerate as soon as it reaches room temperature. If it has been left out more than 2 hours it will need to be discarded. For food safety, keep in mind that bacteria can grow after 2 hours in temperatures ranging from 40°F to 140°F.
- How do I make the Moroccan saffron chicken in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker. Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy.
This recipe has been adapted from allrecipes.com.
If you love the exotic flavors of North African cuisine like Moroccan dishes here are some easy recipes to try at home and you won't be disappointed. Bookmark some and come back later to try them. I'd love to hear from you!
Moroccan chicken tagine combines a nice blend of spices, tomatoes with potatoes.
Moroccan country bread or Khobz Maghribi is a simple bread that is often used as the "utensil" when eating tagine.
North African lamb meatballs combine a spicy tomato based sauce with sweet apricots and saffron.
Tabouleh is a popular salad in most Arab countries that consists of bulgur wheat with fresh parsley and onions.
📖 Recipe
Moroccan Saffron Chicken Recipe Card
Ingredients
- 1 whole chicken whole roaster, cut into pieces or 6 chicken breasts
- 1 sweet onion cut into small chunks
- 1 tablespoon ginger ground, dried
- 1 teaspoon black pepper
- 1 teaspoon salt (paleo diet: sea salt)
- 2 cinnamon stick
- 1 teaspoon turmeric
- 1 teaspoon saffron crumbled
- ¼ cup butter (paleo diet: ghee)
- 2 tablespoon olive oil
- ¼ cup cilantro fresh, chopped
Instructions
- 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. Baste with the juices during the cooking process. You can add and remove water during the cooking process but the chicken should simmer in liquid but not overflow the dish.
- If using a crock-pot or other cooking vessel, please adjust the cooking time accordingly.
- Serve with rice pilaf or couscous.
Notes
Frequently Asked Questions:
-
- How long can I store my saffron chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month for the best flavor.
- How long can I leave saffron chicken tagine out at room temperature? You need to refrigerate as soon as it reaches room temperature. If it has been left out more than 2 hours it will need to be discarded. For food safety, keep in mind that bacteria can grow after 2 hours in temperatures ranging from 40°F to 140°F.
- How do I make the Moroccan saffron chicken in a slow cooker? Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker. Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy.
Anetta @ The Wanderlust Kitchen says
Wow, Analida! This looks so amazing. I just picked up some saffron at the Grand Bazaar in Istanbul and I've been itching to use it. Pinned!
ASG says
Any suggestions for cooking time in a crockpot? Would 6-8 hours on low be too long?
Analida says
Hi, Sorry for the delayed response.
You can cook the chicken in the crockpot for about 6 hours, as long as it is cut into individual pieces. Hope this helps. Let me know if you have any other questions.
Analida
Kit Zin says
I just tasted Chicken Saffron Tagine for the first time and I love it. Thanks for posting the recipe (4yrs ago). I can’t wait to try it!
Analida says
Thanks! Let me know how you like it!
Peter @ Feed Your Soul Too says
This looks beautiful. Saw it on tastespoting or was is foodgawker and wanted to see the recipe.
Analida says
Peter:
Thanks for your comment. You can go to http://www.ethnicspoon.com and look for the recipe there. It is a great dish and so easy to make. It was given to me by a Moroccan exchange student.
Libby says
What do you do with the butter? Am I missing it? I want to try this recipe this weekend.
Analida says
Sorry, I had a typo. Add the butter with the olive oil and onions in the bottom of the tagine or crockpot. I updated the recipe. Let me know how you like it.
Thanks!
Ruth Meaney says
This sounds delicious! I love saffron. My mum used to make my sister and I "yellow rice" growing up which was a basic saffron and parmesan risotto. Delicious!
Analida says
Ruth, it sounds delicious. Thanks for commenting.
Cristina @ I Say Nomato says
YUM! This looks so delicious! And I love the idea of being able to save the juices for later. I'll have to give it a shot!
Analida says
Yes, saving the juice for later is the best. I often make rice with it, or make a cream sauce. 🙂
Team J says
Awesome recipe. If only saffron wasn't so expensive.... we'd be cooking with it more!
Analida says
I know!!! I love it, but don't love the price.
David says
What potatoes?!
Analida says
HI David, this variation of the dish without the saffron has potatoes: https://ethnicspoon.com/moroccan-chicken-tagine/
Enjoy!
Jan Eckland says
This looks amazing! I also recently published a recipe on my website for Chicken Tagine with Cauliflower & Harissa that looks similar and I absolutely agree - the flavors and aromas are exotic, bold and delicious!
Analida says
Wow, I will have to check out your website. I've never used Harissa. I have a friend who loves it. I recently found a recipe to make harissa. Thanks for commenting. Have a great day!
Ann GrubbsnCritters says
That's looking absolutely fantastic! I would really like to try making that. 🙂
Analida says
Ann, make it! It is so delicious.
Analida says
Thanks Ann!!! It is delicious. Even better the next day, if you get leftovers! 🙂
Katherines Corner says
So happy to have you joining in the fun, Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo
Analida says
Thanks Katherine!!! It is fun! 🙂
Have a great weekend.
Katherines Corner says
So happy to have you joining in the fun, Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo
Michelle says
I love Moroccan food and this looks absolutely fantastic! Saw this on the Merry Monday linky--thanks for sharing!
Analida says
You are welcome Michelle! It is indeed very good. Have a wonderful day.
Amanda says
Looks amazing! Thank you for sharing at Merry Monday!
Analida says
Thanks Amanda!!! Have a great day.
Denise Wright says
This looks delicious Analida. I love the spices that you use. I like that you can save the juices to make a cream sauce (saw that in the comments). That too sounds yummy.
Analida says
Thanks Denise! yes, the juice is the best!!!
Cathy says
Wow, amazing! I absolutely love the taste of saffron! This looks so good!
Cathy
Analida says
Thanks Cathy! 🙂
Carol Borchardt says
This looks so flavorful but so easy! These flavors are right up my alley.
Analida says
Carol, it is so easy! I am having some international students over for dinner in a few weeks; I am making this dish. I hope they like it.
Caroline | carolinescooking says
I love Moroccan flavors like this (in fact I just shared a lamb tagine myself). Saffron gives such a lovely flavor and color without needing too much (thankfully given it's cost!). Looks great!
Analida says
Yes, it does give a great flavor, and a beautiful color as well. I was recently given a pack of Turkish saffron as a gift. It came to me in a roundabout way. My mother in law is friends with a lady whose daughter travels to Turkey for business (intelligence), and brings back saffron. I was so excited to receive it.
Kristen @ A Mind Full Mom says
My son has been asking me to try a dish with saffron--I showed him this one and he is all about it! Can't wait to try!
Analida says
That's awesome Kristen! Let me know how it turns out.
Denise Goulart says
I'm new to cooking with my Tagine pot,do I have to use a heat diffuser is I'm using a gas stove ?
Thank you?
Analida says
Denise, yes you do have to use a heat diffuser. Also the tagine dish needs to be "cured" by soaking it. There should be instructions online on how to do it.
Caylee says
If I cook this in a tagine, what temp should I set oven to and how long should it be cooked? Thanks!
Analida says
Hi Caylee! I have never made this in the oven, but I would venture to say that you could set the oven at 300'F, cover the chicken, and start with 45 minutes. Because it is covered it will create steam which will help cook the chicken.
I hope this helps.
Caylee says
Thanks! I will try that- I did not realize
that I needed a diffuser for stovetop so I figured I would try the oven.
Analida says
You are welcome. Let me know how it turns out. Yes, the diffuser is important.
Jonathyn says
So, I LOVED this the first time. The second time I rubbed the chicken with the spices first and let them rest in the refrigerator for a couple of hours. Then I assembled per your recipe. This time I got on one knee and proposed to my Dutch oven!!!! Great recipe!! Oh yeah, I use my old cast iron Dutch oven. I put foil over it and then put on the lid making sure to seal the foil as much as possible. Bake at 350 degrees until chicken is done. I start checking after one hour with my instant thermometer.
Also, I serve with sumac seasoned cous cous.
Analida says
Jonathyn, I had to laugh when I read that you proposed to your Dutch oven. I am glad it worked out for you. That's good that you kept checking it for doneness. The sumac seasoned couscous sounds amazing; I will need to try that next time.
Indu says
This chicken dish looks absolutely wonderful! Saffron must make it taste so delicious! I read a similar recipe in a book that I have on moroccan food. Seeing your recipe now, I absolutely need to try this!
Analida says
Hi Indu! I hope you try it. It is one of my favorite dishes. Let me know how you like it.
Çitra Kale @Çitra's Home Diary says
Love this recipe...flavorful and seems easy to make. I should try it soon. thx for sharing
Analida says
You are welcome Citra! Yes, it is pretty easy to make. I hope you try it soon.
Analida says
Thank you for your kind comments!
Tammy Rhiness says
Thought we would try something different. Made this in my Dutch oven. It was fabulous and cooked so fast. Going to try other recipes now.. I’m a fan!! Thanks!!
Analida says
Tammy! I am so glad it turned out, and that your family liked it. Let me know when you try the other recipes. Thanks for your kind comments! 🙂
Sue H says
I made this recipe last night with six chicken thighs. OMG!!!! So delicious!!!! I used my Dutch oven and cooked it at 300 degrees for a bit over an hour. I didn't have turmeric so substituted smoked paprika & curry ( saw I could do this online). What really amazed me, besides the incredible flavors & aromas, was even my picky husband liked it! I served it with rice pilaf which complimented this dish beautifully.
Analida says
Hi Sue! I am so happy that you and your husband really liked Moroccan Saffron Chicken. It is a dish that is rich in flavor. Your use of smoked paprika and curry is great! I always say that a recipe is just a suggestion. The beauty of cooking is adding your own touch. I think that if you liked this dish, you would also like Moroccan chicken tagine. I learned to make it from a Moroccan student we had at the University where I work. Thanks for commenting. 🙂
carole says
Hi Anilida. I came across your website as a result of scoring 1Gram of Greek Red Saffron Stigmata for $1.99 at TJ Maxx and I was looking for a recipe to try it out in and this one seems to be the one I am going to try. Question though..do you think I could use bonless skinless thighs rather than a whole cut up chicken? thank you Carole
Analida says
Wow Carole, that is quite the find.
Yes, you can use boneless thighs for sure. The cooking time will be different though. Good luck! 🙂
carole says
Hi again Analida:
Well, I made the dish on Sunday for dinner. It was a hit. I made it with Basmati rice and i used a 1/2 cup of the liquid from the dish as part of the water for the rice. Delicious! I did have some left over (was only two of us for dinner) so i heated up the left overs the following night for dinner (i am a big fan of left overs) and i swear it tasted even better the night after. Thank you again, this will be a "go to" dish for me!
Analida says
Hi Carole! I am thrilled that the Moroccan saffron chicken went over so well. Using the liquid from the dish for the rice is a super idea. I also agree that the leftovers are even better My husband and I are big on leftovers. You are very welcome. I am glad I was able to provide you with a "go to dish". 🙂
Anubhav Vacations says
great recipe. Thanks for sharing the same
Analida says
You are very welcome.
Besty Love says
I think I have a thing for Moroccan delicacies and I admire the rich update I receive from your blog. Saffron chicken is a meal everyone needs to taste.
Analida says
The flavors in this dish are amazing! Thanks!
Melanie says
Sounds lovely!! Bought a Tagine and can't wait to try it out. We have an electric stove (induction) and I think our oven is too small for a tagine. Can we place it on the coals in our fire place outside? Or would that be too hot then?
Analida says
Hi Melanie,
I know induction stoves typically use a special pan to draw in the heat where standard pans will not work. I have a gas stove and I have a metal heat diffuser so the tagine does not come in direct contact with the flame. You could get an induction stove interface disk that allow use with non-induction pans like this one: https://www.amazon.com/Max-Burton-6010-Induction-Heat-Proof/dp/B00213L3PK If you use charcoal I would get a metal heat diffuser but I think the best bet is the induction disk. Thanks!
Kashmir Online Store says
which Country Saffron is your using ??Is This Indian Based Kashmiri Saffron?
Analida says
Some of the world's best saffron comes from Kashmir. Would you like to send me some to try?
John says
I just received a tangine for Christmas and am excited to cook this dish. I have some Iranian saffron I got while in Istanbul. So if I cook the chicken in the oven for about an hour at 325, will this be enough time or should I cook it longer?
Analida says
That sounds like enough time but I would check to be sure it has hit 165 degrees in the center of the breast. I always cook mine on the stove top with a heat diffuser. I have some curing instructions for a new tagine as well so be sure to check those out.
John says
Well, the dish is absolutely delicious! In fact Im cooking it again this evening! Thank you!
Susan Donohue says
This is cooking right now and my kitchen smells heavenly! I didn’t have a whole chicken so used equivalent weight of chicken thighs. I’m sure it will taste delicious. Thank you so very much for sharing your recipes!
Analida says
Hi Susan, The chicken thighs sound luscious! I hope you enjoy it!
Ali Barnes says
Thank you so much for sharing this amazing recipe! I've lost count of how many times I've made it now. I can't believe that something so delicious comes from so few ingredients and is so simple to make. Definitely a favourite in our house.
Analida says
Hi Ali! Thank you so much for reaching. We love this recipe as well as the lamb tagine version.
Have a blessed day!