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. ( 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, 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?
Here are some general use and care tips for tagine cooking. 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.
If you buy a new tagine you need to cure it. 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.
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.
A tagine makes a beautiful addition to your kitchen for cooking and for a display piece too!
Here are some of my favorites:
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.
Moroccan Saffron Chicken
Moroccan Saffron Chicken is a 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.
- 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.