Moroccan-Inspired Chicken with Saffron Rice
A comforting Moroccan-inspired dish featuring spiced chicken thighs simmered in a rich onion sauce, served over fragrant saffron rice and topped with nuts and herbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
- Diet: Halal
Ingredients
- 1 kg bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil, plus extra for cooking
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 3 onions, thinly sliced
- 2 tablespoons double-concentrated tomato purée
- 500 ml chicken stock
- Salt, to taste
- Black pepper, to taste
- A large pinch saffron threads
- 3 tablespoons boiling water
- 350 g basmati rice
- 2 tablespoons butter
- 1 onion, thinly sliced
- 500 ml chicken stock
- 2 heaped tablespoons butter
- 1 heaped tablespoon pistachios, roughly chopped
- 1 heaped tablespoon dried cranberries
- A small handful fresh coriander, parsley, or chives, finely chopped
Instructions
- Place chicken in a bowl with oil, paprika, cumin, ginger, turmeric, and salt. Mix well and marinate for at least 1 hour.
- Heat oil in a large pan and sear chicken skin-side down for 3–5 minutes until browned. Flip and cook another 3 minutes. Remove and set aside.
- In the same pan, cook sliced onions for 10–12 minutes until soft and golden.
- Add tomato purée and cook for 3–5 minutes until rich and darkened.
- Pour in chicken stock, season, and return chicken to the pan. Cover and simmer on low heat for 30 minutes.
- Steep saffron in boiling water for 5 minutes. Rinse and drain rice.
- Melt butter in a saucepan, cook onion for 5 minutes, then add saffron water and stock. Season and stir in rice.
- Bring to a simmer, cover, and cook for 12 minutes. Rest for 5 minutes and fluff.
- For topping, melt butter, add pistachios and cranberries, and cook for 2 minutes.
- Serve rice on a platter, top with chicken and sauce, and garnish with topping and herbs.
Notes
- Marinating overnight enhances flavor.
- Skinless chicken can be used but is less rich.
- Almonds or raisins can substitute pistachios and cranberries.
- Saffron is optional but recommended for aroma.
- Store leftovers separately for up to 3 days.
Nutrition
- Serving Size: 1 portion
