Moroccan Saffron Chicken Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Total Time: 1 hour, 15 minutes
2. Ingredients:
3. • 1 whole chicken, cut into pieces and skin removed (Or try boneless chicken cut into bite size pieces)
4. • 2 large sweet onions, chopped medium
5. • 1 tablespoon ground ginger
6. • 1 teaspoon white pepper
7. • 1/2 teaspoon black pepper
8. • 2 sticks of cinnamon
9. • 1 teaspoon saffron threads, crumbled
10. • 1 teaspoon turmeric
11. • 1 1/2 to 2 teaspoons salt
12. • 1/4 cup butter
13. • 1/4 cup olive oil
14. • 1/4 cup chopped fresh cilantro
15. Preparation:
16. Mix all ingredients in a Dutch oven or heavy-bottomed pot. Cover, 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. Do not add water, and be careful not to burn the chicken.
17. Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)
18. Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous (Seffa Medfouna).
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