Moroccan Saffron Chicken

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Last Updated on May 20, 2020 by Chef Mireille

Moroccan Saffron Chicken

A little smoky and sweet, this Moroccan Saffron Chicken will soon become a family favorite.

Moroccan Saffron Chicken

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With the sweetness from the honey, this is a kid friendly recipe that will make the whole family happy. Full of flavor but not spice, every kid will love this recipe. If you prefer a little heat, feel free to add some harissa to it!

The first time I made this I used regular canned diced tomatoes. However, now Hunt’s produces canned Fire Roasted Tomatoes and OMG the flavor in this delicious Moroccan Saffron Chicken just got elevated!

If using fresh tomatoes, I would suggest fire roasting them to get the best flavor out of this Chicken Dinner recipe. The procedure is described in detail in this Tomato Poda recipe.

Chicken Dinner just got a whole lot more interesting!

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If you like Moroccan food as much as I do, be sure to check out some of these other Moroccan Recipes.

Moroccan Recipes

How to Make Moroccan Saffron Chicken

First brown your chicken and then deglaze the pan with the onion. Prepare the saffron.

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Add tomatoes and spices and finish cook the chicken. Then reduce your sauce.

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Adjust seasoning.

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Chicken Dinner is ready!

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Complete the meal with couscous and salad!

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What pot should I use to make Moroccan Saffron Chicken?

It is really important to use a solid, heavy bottomed pot. Otherwise, the browning of the chicken can burn the pot.

If you have a good pot, once you add the onions it will deglaze the char in the pot from the browning of the chicken.

I use imitation Le Creuset pots I get at Home Goods or TJ Maxx. If you have the budget for Le Creuset, a Le Creuset Dutch Oven would be perfect. Also, cast iron pots would be a great alternative.

Moroccan Saffron Chicken
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Moroccan Saffron Chicken

Moroccan Saffron Chicken – a little smoky & sweet is a kid friendly chicken dinner that will become a family fave!
Prep Time10 mins
Cook Time50 mins
Course: Chicken Recipes
Cuisine: Moroccan
Servings: 8 people
Calories: 543kcal

Ingredients

  • 4 tablespoons oil
  • 3 1/2 lb. chicken pieces on the bone skinless
  • salt and black pepper to taste
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 28 oz. can diced tomatoes or fresh tomatoes
  • 1/2 teaspoon saffron strands
  • 1/3 cup honey
  • 1 teaspoon orange blossom water
  • 3 tablespoons chopped cilantro
  • 1/4 cup sliced almonds

Instructions

  • Season chicken with salt and pepper.
  • Heat oil in a heavy bottomed pot. Add chicken pieces and brown on all sides. Remove chicken to a plate.
  • Add onion to pot. The onion will deglaze the pot of the char.
  • When the onions start to brown, add garlic, cinnamon, ginger and tomatoes.
  • Simmer for 15 minutes.
  • Dissolve saffron in 1 1/4 cups boiling water.
  • Add this to the pot. Bring to a boil.
  • Reduce to a simmer and add chicken pieces with any juices that have leaked out. Spoon some of the tomato sauce over the chicken and simmer for 15-20 minutes, until chicken is cooked through.
  • Remove the chicken pieces to a plate.
  • Add the honey and orange blossom water. Cook the sauce on high heat for 10 minutes.
  • If you prefer less sauce, you can cook the sauce for longer, to reduce it.
  • Return the chicken pieces to the pot. Add cilantro and adjust salt, as needed.
  • Stir to combine and simmer for another 5 minutes on medium heat.
  • To serve, garnish with the sliced almonds.

Nutrition

Calories: 543kcal | Carbohydrates: 19g | Protein: 34g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 310mg | Potassium: 646mg | Fiber: 2g | Sugar: 15g | Vitamin A: 299IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Kim

    This recipe caught my eye too, but the ingredients are a little hard for me to find. Nevertheless, you have inspired me to sort them out because this looks incredible!! The sauce looks so deep with flavor. A very succulent looking chicken dish indeed:) We are always happy to have you at IHCC. Feel free to jump in whenever you like!

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