Saffron Moroccan Chicken
Truth be told, I try to eat a vegetarian diet. In our early days on the farm I slaughtered literally thousands of chickens and turkeys, and decided I didn't want to be a part of that again. That said, my sister-in-law made this dish one night and I slipped a bit on the diet. The smell that filled the kitchen was wonderful, and although I limited myself to only a little bite of the meat itself, it's become a family favorite on the farm.
Ingredients
- 5-6 lbs bone-in chicken, cut into pieces (we prefer thighs.)
- 2 large sweet onions, coarsely chopped
- 4 whole carrots, peeled
- ¼ cup fresh cilantro, chopped
- 1 teaspoon saffron threads, crumbled (Use this part of the saffron for the sauce.)
- 1 teaspoon saffron threads, whole (And this part for a decoration.)
- 1 tablespoon ground ginger
- ½ teaspoon black pepper
- 1 teaspoon white pepper (You can substitute pure black pepper, but most chefs believe white pepper harmonizes better with the floral taste of the saffron. And let's be honest here, the saffron is the main part of the dish!)
- 2 sticks cinnamon
- 1 teaspoon turmeric (Turmeric is another spice like saffron with natural healing properties)
- 1 or 2 teaspoons salt
- ¼ cup butter
- ¼ cup olive oil
Measure the spices
Gather fresh ingredients
Chop
Warm cookware
We're using a fun tangine dish, but any type of cast iron enamel cookware with at least 3 quarts (need room to stir) and a lid should work.
Cover and Cook
Over medium to low heat for about an hour and 15 minutes. Stir occasionally. Meat should easily fall off the bone.
Enjoy
Garnish chicken top with whole saffron threads while steaming. Serve over rice.
If you enjoyed this recipe, please email fresh@oregonsaffron.com to let us know. I'll be sure to pass the compliments to my sister-in-law.
