Moroccan Saffron Chicken
Transport your taste buds to North Africa with this Moroccan Saffron Chicken, a dish brimming with warm spices and vibrant flavors. Tender, golden-seared chicken simmers in a fragrant sauce of saffron, ginger, and cinnamon, enriched with preserved lemons and briny green olives for a bold and tangy twist. The slow-cooked broth thickens into a luscious glaze, making this dish perfect for sopping up with crusty bread or serving over fluffy couscous. Ready in just over an hour, this one-pot masterpiece is a seamless blend of exotic flair and comforting simplicity, garnished with fresh cilantro for a final touch of brightness. Perfect for weeknight dinners or an impressive centerpiece for special occasions, this Moroccan-inspired recipe will leave your guests craving more. Keywords: Moroccan saffron chicken, preserved lemon, green olives, one-pot recipe, North African cuisine.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons saffron threads
- 1.5 cups chicken stock
- 1 whole preserved lemon, quartered
- 0.5 cups green olives
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken pieces with salt and black pepper. Sear them in the pot for 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ground ginger, and ground cinnamon. Cook for 1 minute until fragrant.
Add the saffron threads and chicken stock, stirring to combine.
Return the chicken pieces to the pot. Cover the pot and simmer on low heat for 40 minutes.
Add the preserved lemon and green olives to the pot. Continue simmering uncovered for 15-20 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro and serve warm with crusty bread or over couscous.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.8 g | 300% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.5 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2625 mg | 56% | |
*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.
