Saffron chicken is a delicious main dish that is best eaten with rice or couscous. It also goes well with vegetables, vermicelli or pita bread. All the spices infuse together to give the chicken an aromatic Moroccan flavor. Make sure that the meat is so soft that it almost melts in your mouth. Feel free to adjust the seasonings according to your taste -add more pepper to make it spicier if desired.
1 whole chicken
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks of cinnamon
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1 1/2 to 2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
Cut the chicken into serving pieces and remove the skin. Reserve it for other dishes. Next, heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onions for 2-3 minutes or until the onions are translucent. Add the turmeric and, ground ginger. Cook it for one minute or until it starts to sizzle and become fragrant. Place the chicken in the pot and fry it along with the onions, ginger and spices for 5 minutes or until it is light brown. Turn at least once. After, add the fresh cilantro, butter, cinnamon sticks, saffron threads, salt, black pepper and white pepper. Mix well. Make sure that the chicken is coated in the spice paste and butter mix. Cover the pot and cook the chicken for one hour or until it is very soft and the meat easily falls of the bone. Allow the liquid to evaporate, so that the chicken cooks in its own oil. Reduce the heat if needed so as to not burn the chicken. Stir occasionally. Adjust the taste by adding salt and pepper as needed. Discard the cinnamon sticks. Serve warm.
Photo Courtesy Of: scaredy_kat