Moroccan Chicken with Saffron

Moroccan Chicken with Saffron
Ingredients: (Serves 4-6)
  • 3 lbs chicken thighs or drumsticks
  • 2 large yellow onions
  • 2 ¼ cups chicken broth
  • 2 sprays of Sadaf Saffron Spray
  • 3 cups of basmati rice
  • 1 can diced tomato
  • 1 handful fresh cilantro, chopped
  • 1 lemon
  • ½ cup Kalamata olives
  • 3 garlic cloves
  • ½ tsp cinnamon
  • 1tsp cumin
  • 1 tbsp minced ginger
  • 1 tsp turmeric
  • ¼ cup Grapeseed oil
  • Add Salt & Pepper to taste
Directions: Moroccan saffron chicken is a really exotic yet easy one pot meal. Preheat oven to 350°F. In a heavy-bottomed pot or dutch oven, saute garlic, ginger and onions until translucent. In a large bowl, season the chicken with 2 tbsp of oil, turmeric, cinnamon, cumin, cilantro, salt and pepper. When fully mixed, spray saffron on each side of the chicken pieces. Add the chicken pieces to the pot on high heat, skin-side down for 5 minutes each side until brown then set aside. Pour out excess oil from pot, and wipe with a paper towel. Heat 2 tbsp. of oil on medium heat, add the rice and stir to coat with oil. Add juice and zest of the lemon, olives and chicken stock. Bring to a boil, turn off the heat and place chicken on top of the rice. Cover pot with lid and bake for 30 minutes, then remove lid, lightly spray the top with saffron and bake for another 5 minutes. Serve with lemon and Enjoy! ENJOY IT