Moroccan Saffron Chicken Recipes

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MOROCCAN SAFFRON CHICKEN

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



Moroccan Saffron Chicken image

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

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

MOROCCAN CHICKEN ON SAFFRON RICE (WW)

I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.

Provided by lazyme

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Moroccan Chicken on Saffron Rice (Ww) image

Steps:

  • In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
  • Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
  • Remove from heat; keep warm.
  • Meanwhile, in large nonstick skillet, heat oil; add chicken.
  • Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
  • Remove chicken from skillet; set aside.
  • In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
  • Add tomatoes and broth; bring liquid to a boil.
  • Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
  • Return chicken to skillet; stir in orange sections.
  • Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
  • Spoon warm rice mixture onto serving platter.
  • Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
  • SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
  • PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.

6 ounces long-grain rice
1 pinch saffron thread
2 teaspoons olive oil
16 ounces boneless skinless chicken breasts
2 cups leeks, thinly sliced well-washed
12 dried apricot halves, thinly sliced
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
2 cups tomatoes, coarsely chopped
1 cup low sodium chicken broth
1 cup orange section

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14



Moroccan Chicken with Saffron and Preserved Lemon image

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

MOROCCAN ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY

This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It's a favorite: it is easy to make, yet looks stunning, and has the most delicate and exotic combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous. Marinating time is not included. Personal Note: If you are unfamiliar with rose water you may want to start by using a half amount.

Provided by Annacia

Categories     Whole Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13



Moroccan Roast Chicken With Saffron, Hazelnuts, and Honey image

Steps:

  • In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least 2 hours or, preferably, overnight in the fridge.
  • Preheat the oven to 375°F / 190°C Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
  • Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
  • While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste, the food processor will do this nicely. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
  • Transfer the chicken to a serving dish and garnish with the chopped green onions.

1 large chicken (cut into quarters -breast and wing, leg and thigh)
2 onions, coarsely chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
saffron thread, a generous pinch juice of 1 lemon
4 tablespoons cold water
2 teaspoons coarse sea salt
1 teaspoon fresh ground black pepper
scant 3/4 cups unskinned hazelnuts (100 g)
3 1/2 tablespoons honey (70 g)
2 tablespoons rose water
2 green onions, coarsely chopped

MOROCCAN CHICKEN

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 45m

Yield 4

Number Of Ingredients 17



Moroccan Chicken image

Steps:

  • Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  • Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  • Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

MOROCCAN CHICKEN WITH POTATOES AND SPINACH WITH SAFFRON JUS

This is one of my own combinations using basic middle eastern spices and cooking techniques. The way I like to present it is in preplated fashion with sauce around the plate ...

Provided by chef ashish damle

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 25



Moroccan Chicken With Potatoes and Spinach With Saffron Jus image

Steps:

  • Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
  • Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
  • CHICKEN:-.
  • In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
  • SAUCE:-.
  • On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
  • Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
  • Finish with a 1 tablespoon of frozen butter (keep warm).
  • SMASHED POTATOES:-.
  • Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
  • In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
  • Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
  • When potatoes are completely cooked, drain and allow to sit for 5 minutes.
  • Add the buttermilk mixture an spinach leaves and mash with a potato masher.
  • Season with salt.
  • PLATING-.
  • Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
  • Place chicken breast on top.
  • Drizzle sauce over the chicken breast and all over the plate.
  • Could garnish with a fresh sprig of parsley or cilantro.

Nutrition Facts : Calories 473.4, Fat 23.4, SaturatedFat 9.8, Cholesterol 116.2, Sodium 367, Carbohydrate 30.9, Fiber 4.3, Sugar 4.4, Protein 35.5

4 chicken breasts, with bone
200 g yellow onions
15 g chopped ginger
15 g chopped garlic
2 tablespoons chopped fresh parsley
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 teaspoon cracked cumin
1 teaspoon ground coriander
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon cinnamon
20 ml lemon juice
1/2 teaspoon lemon, zest of
salt
200 g yukon gold potatoes
100 g baby spinach leaves
15 g ginger (finely chopped)
50 g leeks (finely chopped)
2 tablespoons butter
50 ml buttermilk
200 ml chicken broth
1 shallot, finely chopped
2 tablespoons cornstarch (dissolved)
1/4 teaspoon saffron strand (toasted and crushed)
15 ml frozen butter

MOROCCAN CHICKEN

This is a wonderfully seasoned chicken dish that doesn't feature lemon, like many Moroccan chicken dishes. This can be doubled easily

Provided by Sascha

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12



Moroccan Chicken image

Steps:

  • Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.
  • Fry off the chicken until coloured, return the onions and garlic to the pan.
  • Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.
  • Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce. Serve with rice.

Nutrition Facts : Calories 451.9, Fat 23.6, SaturatedFat 5.7, Cholesterol 100, Sodium 445.6, Carbohydrate 21.5, Fiber 2.9, Sugar 9.6, Protein 38

1 tablespoon olive oil
2 chicken breasts, chopped into bite-sized bits
1 large onion, chopped
2 garlic cloves, chopped
1 red pepper, diced
1 pinch saffron strand
1 dash cumin seed
1 teaspoon ground coriander
1/2 teaspoon ground red chili pepper
1 pint chicken stock
salt
black pepper

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