Moroccan Saffron Chicken Recipe Card
User Reviews
5.0
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
6 Servings
-
Calories
362 kcal
-
Course
Main Course
-
Cuisine
Moroccan
Moroccan Saffron Chicken Recipe Card
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.
Ingredients
- 1 whole chicken whole roaster, cut into pieces or 6 chicken breasts
- 1 sweet onion cut into small chunks
- 1 Tbsp ginger ground, dried
- 1 tsp black pepper
- 1 tsp salt (paleo diet: sea salt)
- 2 cinnamon stick
- 1 tsp Turmeric
- 1 tsp saffron crumbled
- ¼ cup butter (paleo diet: ghee)
- 2 Tbsp 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
- Key tip: Feel free to add or remove some water to allow the meat to simmer in liquid but not overflow.
- Key tip: Feel free to add or remove some water to allow the meat to simmer in liquid but not overflow.
- Here are some notes on using a slow cooker instead of a tagine. Most slow cookers cook on high and this is the correct setting for this dish. You only need to check the chicken with a fork for doneness. It should be very tender and separate very easy.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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 535mg | 22% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 37mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
You'll Also Love
Easy Moroccan Chicken Tagine Recipe (Stovetop, Slow Cooker Or Pressure Cooker)
