Moroccan Saffron Chicken
A little smoky and sweet, this Moroccan Saffron Chicken will soon become a family favorite.
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!
If you like Moroccan food as much as I do, be sure to check out some of these other Moroccan Recipes.
- Harcha – Moroccan Skillet Scones
- Ghoriba – Moroccan Almond Cookies
- Moroccan Tomato Soup
- Strawberry Rose Milkshake
- Couscous Salad
- Chickpea Flatbread
- Lamb Soup
- Moroccan Recipe Roundup – 23 Recipes
In the Making – How to Make Moroccan Saffron Chicken
First brown your chicken and then deglaze the pan with the onion. Prepare the saffron.
Add tomatoes and spices and finish cook the chicken. Then reduce your sauce.
Chicken Dinner is ready!
Complete the meal with couscous and salad!
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
- 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
- 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.
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