Moroccan Saffron Chicken Recipe Card
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 Servings
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Calories
362 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Saffron Chicken Recipe Card
Description
The Moroccan Saffron Chicken Recipe Card highlights a dish made with chicken pieces simmered gently with warm spices such as saffron, turmeric, cinnamon sticks, ground ginger, black pepper, and salt. The preparation starts by layering onions, butter, olive oil, cilantro, and cinnamon sticks in a cooking vessel, topping with chicken that is poked for better flavor absorption. The slow cooking process steeps the chicken in spiced liquids, developing a deep, savory flavor and yielding tender meat that pulls apart easily.
The combination of spices creates a nuanced aroma and taste typical of Moroccan cuisine, with saffron adding a subtle floral note and turmeric enriching the color and earthiness. Cooking can be done in a tagine, Dutch oven, or crockpot, adapting the timing to vessel used. This flexibility allows home cooks to choose their preferred method. The final dish is best served with couscous or rice pilaf, helping to soak up the spiced cooking juices.
For storage, leftover chicken can be refrigerated up to three days or frozen for about a month after cooling completely in airtight containers. It's important to refrigerate the dish promptly to prevent bacterial growth. When using a slow cooker, cooking on high is suitable, with the chicken reaching an internal temperature of 165°F to confirm doneness. Checking tenderness with a fork ensures it is fully cooked and soft before serving.
Ingredients
- 1 chicken whole roaster, cut into pieces or 6 chicken breasts, whole
- 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
- Adjust water levels during cooking to keep the chicken simmering without overflowing the vessel.
- Slow cookers should be set to high and chicken checked for tenderness and 165°F internal temperature before serving.
- Store leftovers in airtight containers for up to 3 days in the refrigerator or up to 1 month frozen after cooling completely.
- Refrigerate promptly after the dish reaches room temperature to avoid food safety issues.
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
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