|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish of chicken cooked with lots of onions, saffron, and other Moroccan spices is easy to make and is the savory foundation to a number of delicious Moroccan specialties such as chicken bastilla and chicken briouats.
Saffron threads, a featured seasoning in Moroccan cooking, are the stigmas from a small purple crocus. Saffron is the world's most expensive spice by weight since each flower has only three stigmas, which have to be carefully hand-picked and dried, resulting in the saffron threads we find in jars on store shelves. Since this is a laborious process, and it takes over 14,000 of tiny stigmas to create an ounce of saffron, the spice comes with a hefty price tag. Fortunately, a little goes a long way.
You'll be tempted to eat this tender, flavorful chicken right from the pot, but it is best served on a bed of Moroccan rice pilaf or in seffa medfouna.
1 whole chicken, cut into pieces and skin removed
2 large sweet white onions, or yellow onions, chopped
1 tablespoon ground ginger
1 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
2 (2- to 3-inch) pieces cinnamon stick
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1/2 to 2 teaspoons salt
1/4 cup (2 ounces) unsalted butter
1/4 cup olive oil
1/4 cup chopped fresh cilantro
Steps to Make It
Gather the ingredients.
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.)
Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.