Moroccan Saffron Chicken

5.0(13)

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

by Annacia·published 2010-02-27

Open original recipe

Servings

4 serving(s)

Total time

1h 15m

prep 15 min

Calories / serving

982 kcal

Ingredients (12)

serves

1 whole chicken, cut into pieces and skin removedchicken
2 large sweet onions, chopped mediumonion
1 tablespoon ground gingerginger
1 teaspoon white pepperwhite-pepper
1/2 teaspoon black pepperpepper
2 sticks cinnamoncinnamon
1 teaspoon saffron thread, crumbledsaffron
1 teaspoon turmericturmeric
1 1/2-2 teaspoons saltsalt
1/4 cup butterbutter
1/4 cup olive oilolive-oil
1/4 cup fresh cilantro, choppedcilantro

Instructions (5 steps)

01Mix all ingredients in a Dutch oven or heavy-bottomed pot.
02Cover, 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.
03Do not add water, and be careful not to burn the chicken.
04

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.