Moroccan Saffron Chicken Recipe

Chicken cooked with lots of onions, saffron and other Moroccan spices is easy to make and the savory foundation to a number of delicious Moroccan dishes such as Chicken Bastilla and Chicken Briouats. Serve over rice.

Yield: 1 serving
Community Recipe from


  • 1 whole(s) chicken


  1. Total Time: 1 hour, 15 minutes
  2. Ingredients:
  3. • 1 whole chicken, cut into pieces and skin removed (Or try boneless chicken cut into bite size pieces)
  4. • 2 large sweet onions, chopped medium
  5. • 1 tablespoon ground ginger
  6. • 1 teaspoon white pepper
  7. • 1/2 teaspoon black pepper
  8. • 2 sticks of cinnamon
  9. • 1 teaspoon saffron threads, crumbled
  10. • 1 teaspoon turmeric
  11. • 1 1/2 to 2 teaspoons salt
  12. • 1/4 cup butter
  13. • 1/4 cup olive oil
  14. • 1/4 cup chopped fresh cilantro
  15. Preparation:
  16. 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.
  17. 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.)
  18. Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous (Seffa Medfouna).
October 2012

This recipe is a personal recipe added by StephanieZW and has not been tested or endorsed by MyRecipes.

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