Moroccan Chicken with Potatoes and Spinach with Saffron Jus
Transport your taste buds to the vibrant streets of Morocco with this flavor-packed Moroccan Chicken with Potatoes and Spinach in Saffron Jus. Juicy, golden-browned chicken thighs are simmered to perfection with tender potatoes and fragrant spices like cumin, coriander, cinnamon, and paprika. The delicate saffron threads infuse the dish with an aromatic depth, while a fresh burst of wilted spinach and a tangy squeeze of lemon juice add lightness to every bite. This one-pot recipe is not only easy to prepare but also brings a stunning blend of warm, earthy, and citrusy flavors to your table. Ideal for a comforting family dinner or an impressive gathering, this Moroccan classic is best served with a drizzle of the rich saffron jus and a garnish of fresh cilantro for a vibrant finish.
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Recipe Information
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 4 small potatoes, quartered
- 2 cups chicken stock
- 0.25 teaspoon saffron threads
- 6 cups fresh spinach
- 0.5 lemon, juiced
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat a large, deep skillet or Dutch oven over medium heat and add 2 tablespoons of olive oil.
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper. Place them skin-side down in the skillet and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1-2 minutes until fragrant.
Add the quartered potatoes to the skillet and stir to coat them in the spice mixture. Sauté for 3-4 minutes.
Pour in the chicken stock and add the saffron threads. Stir to combine and bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up, nestling them among the potatoes. Reduce the heat to medium-low, cover with a lid, and cook for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
Remove the lid and add the fresh spinach to the skillet. Stir gently and cook for 2-3 minutes until the spinach has wilted.
Stir in the lemon juice and taste the sauce, adjusting seasoning with more salt and pepper if needed.
Serve the chicken, potatoes, and spinach on individual plates or a large serving dish. Spoon the saffron jus over the top. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 10.6 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2784 mg | 59% | |
*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.
