Moroccan Chicken on Saffron Rice Ww
Transport your taste buds to the vibrant streets of Marrakech with this flavorful Moroccan Chicken on Saffron Rice. Tender, golden-seared chicken thighs are simmered in a fragrant blend of warm spices, including cumin, cinnamon, and ginger, then paired with the sweetness of diced tomatoes and plump dried apricots. The saffron rice, infused with the rich, earthy aroma of saffron threads, is the perfect fluffy base to soak up the decadent tomato-based sauce. Finished with a sprinkle of toasted slivered almonds and fresh cilantro, this dish is a harmony of sweet and savory flavors, stunning textures, and vivid colors. Perfect for an impressive family dinner or entertaining guests, this recipe is proof that comfort food can also be exotic and elegant.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 14.5 ounces canned diced tomatoes (with juices)
- 1 cup chicken broth
- 0.5 cup dried apricots (chopped)
- 0.25 teaspoon saffron threads
- 1.5 cups white basmati rice
- 3 cups water
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup slivered almonds (toasted)
- 2 tablespoons fresh cilantro (chopped)
Instructions
Season the chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onions for 4-5 minutes until softened. Add the garlic, cumin, cinnamon, ginger, paprika, and turmeric, and cook for 1 minute until fragrant.
Stir in the diced tomatoes and chicken broth, scraping any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, spooning some of the sauce over the top. Cover and simmer on low heat for 30 minutes.
While the chicken cooks, prepare the saffron rice. In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 5 minutes.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice, saffron threads and their soaking water, and 0.5 teaspoon of salt. Stir, cover, reduce heat to low, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes.
After 30 minutes, add the chopped apricots to the chicken mixture. Simmer uncovered for an additional 10 minutes to allow the sauce to thicken slightly.
Fluff the saffron rice with a fork and transfer to a serving platter. Top with the chicken and pour the sauce over the top.
Garnish with toasted slivered almonds and freshly chopped cilantro before serving.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 16.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
