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March 28, 2012

Moroccan Chicken with Saffron

Cooking is not only about the food, it is also about the smells. The aroma and flavour of saffron make the house smells amazing.
I did add some potatoes to this dish because we did eat it “a la Marocaine” with fresh made, whole wheat, Moroccan bread.
You can skip the potatoes and serve the chicken saffron with some rice or quinoa.

Ingredients: (4 servings)
4 chicken breast with bone or 1 whole chicken
1 medium onion, chopped very finely
¼ cup of parsley, chopped very finely
3 cloves of garlic, grated
1 tsp ginger powder
1 tsp turmeric
1 tsp saffron tread, crumbled
2 tabs olive oil
Salt & pepper to taste
3 medium potatoes (optional)

Preheat the oven 400 degrees.

In a large bowl, mix together parsley, garlic, ginger, turmeric, saffron, salt and pepper.

Rub this mixture all over the chicken breasts. If it’s a whole chicken, don’t forget to rub the cavity as well.

Meanwhile, boil the potatoes.

In an oven dish, pour the olive oil and place the onions. Add the chicken and then the potatoes around. Pour ¼ cup of water in the bowl with the rest of spices and pour it over the potatoes.

Cover with aluminium foil and cook for 40-45 minutes, depending on the power of your oven. Uncover and cook for 5-10 minutes or until the chicken is golden and the sauce is thick.

Let the chicken set for 10 to 15 minutes before serving.

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