Moroccan Roast Chicken With Saffron Hazelnuts An Recipes

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MOROCCAN SAFFRON CHICKEN



Moroccan Saffron Chicken image

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm

Provided by Annacia

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

Steps:

  • Mix all ingredients in a Dutch oven or heavy-bottomed pot.
  • Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
  • Do not add water, and be careful not to burn the chicken.
  • Reduce the liquids until they are mostly oils.
  • Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5

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