- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Serving: 4 People
- Calories: 3320 kcal
- Carbohydrate Content: 399.05 g
- Cholesterol Content: 620 mg
- Fat Content: 80.15 g
- Fiber Content: 94.2 g
- Protein Content: 286.8 g
- Saturated Fat Content: 14.984 g
- Serving Size: 1
- Sodium Content: 4589 mg
- Sugar Content: 47.73 g
- Trans Fat Content: 0.013 g
Moroccan Saffron Chicken is a delicious Moroccan dish with a perfect taste of chicken and spices. Saffron Chicken is easy to cook and tastes delicious. It is a perfect combination of spices, onion, saffron chicken, parsley, and lemon. The slow cooking process makes this dish more delightful. The delicate color of saffron and hot taste of chili enliven the chicken to make this robust dish. The saffron chicken can be served with different rice dishes. Learn how to make the saffron chicken recipe at home quickly.
Ingredients of Saffron Chicken Recipe
- Oven ready chicken - 1
- Salt - 1 Teaspoon
- Olive oil - 2 Tablespoons
- Pepper - 1 Teaspoon
- Finely chopped onion - 1
- Garlic clove - 1
- Chili powder - 2 Tablespoons
- Tomatoes - 2
- Long grain rice - 280 gm
- Saffron strands - 1/2 Teaspoon
- Frozen peas - 180 gm
- Chopped fresh parsley - 30 ml
How to Make Saffron Chicken
Step 1: Cut the chicken into eight pieces with a sharp knife or cleaver, cutting lengthways down the breast bone and through the backbone, to halve it completely.
Step 2: Cut the chicken halves in half again, slitting between the leg join diagonally up and around the breast point.
Step 3: Cut each chicken quarter in half by cutting away the drumsticks from the leg thigh joint, and the wings from the breast joints.
Step 4: Remove and discard the skin from the chicken joints by pulling and cutting with a sharp knife.
Step 5: Heat the oil in a large flameproof casserole dish and fry the chicken, turning it frequently to brown evenly. Season with a little salt and pepper, then remove from the pan, place on a plate and set aside.
Step 6: Add the garlic and onion to the juices in the casserole dish and cook slowly until softened nut not colored, stirring occasionally.
Step 7: Add the chili powder to the onion and garlic and fry quickly for about 30 seconds, stirring.
Step 8: Add the tomatoes and cook for about 5-10 minutes to draw off the liquid from the tomatoes, stirring occasionally. The sauce mixture should be of a dropping consistency when this has been done.
Step 9: Stir the rice, 700 ml boiling water and saffron into the tomato puree with the browned chicken portions.
Step 10: Bring to the boil, reduce the heat, then cover the casserole dish tightly and simmer for about 20 minutes, stirring frequently.
Step 11: Add the peas and parsley, stir well and continue to cook for further 5-10 minutes or until the rice is tender and all the liquids have been absorbed, stirring once or twice. Serve immediately.
Step 12: Serve with a mixed leaf salad or cooked fresh vegetables.
- You can also use baby broad beans in place of peas. Use fresh coriander in place of parsley.