Moroccan Saffron Chicken
Elevate your dinner menu with our Moroccan Saffron Chicken, a feast for your taste buds and a delight for your senses. From the comfort of your kitchen, embark on a culinary adventure that offers a symphony of spices, colours, and textures.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Thighs
- 2 tbsp Olive Oil
- 1 Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 Red Bell Pepper (Diced)
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Paprika
- 0.5 g Saffron
- 200 ml Chicken broth
- 200 g Chickpeas (Drained and rinsed)
- 200 g Tomatoes (Canned)
- Salt (To taste)
- Black Pepper (To taste)
- Coriander (For garnish)
Instructions
- 1
In a small bowl, crumble the saffron threads into 2 tablespoons of warm water. Let it steep and infuse its flavour.
- 2
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté for a few minutes until they become translucent.
- 3
Stir in the ground cumin, ground coriander, and ground paprika. Cook for another minute to release their flavours.
- 4
Add the chicken thighs to the pan and cook for about 5 minutes on each side or until they are nicely browned.
- 5
Pour in the saffron-infused water, along with the steeped saffron threads. Add the diced red bell peppers, chicken broth, chickpeas, and diced tomatoes.
- 6
Season with salt and black pepper to taste. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.
- 7
Once cooked, taste and adjust the seasoning if needed.
- 8
Serve the Moroccan Saffron Chicken over cooked couscous or rice.
- 9
Garnish with fresh coriander leaves.