Moroccan Saffron Chicken
A flavorful saffron-infused Moroccan chicken, ideal for serving over rice, uses a versatile base recipe for various traditional dishes.
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Instructions
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Combine all ingredients in a Dutch oven or heavy pot.
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Cover and cook on medium to medium-high heat for about 1 hour, stirring occasionally, until the chicken is very tender and easily separates from the bone; do not add water.
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Reduce the pan liquids until they are mostly oils, then discard cinnamon sticks and adjust seasoning.
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Serve the chicken and sauce on a bed of rice, steamed vermicelli, or couscous.
Nutritional Info (per serving)
Calories:
651 kcal
Carbohydrate:
6 g
Cholesterol:
182 mg
Fiber:
1 g
Protein:
47 g
Saturated Fat:
16 g
Sodium:
1289 mg
Sugar:
2 g
Fat:
48 g
Unsaturated Fat:
0 g