Moroccan Saffron Chicken Recipe

Prep Time: 15 minutes

 

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 whole chicken, cut into pieces and skin removed
  • 2 large onions, chopped medium
  • 1 tablespoon ground ginger
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 2 sticks of cinnamon
  • 1 teaspoon saffron threads, crumbled
  • 1 teaspoon turmeric
  • 1 1/2 to 2 teaspoons salt
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro

Preparation:

Mix all ingredients in a 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.

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.)

Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.

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