Saffron chicken with almonds (a Maroque recipe)
Capture a little taste of a Moroccan summer, with this tasty and easy chicken dish.
4 large chicken legs or quarters
2 onions, chopped
2 tbsp olive oil
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, crushed
50g ground almonds
a large pinch of saffron threads
300ml chicken stock
salt and pepper, to taste
a large handful of fresh coriander, roughly chopped
1. Add the olive oil to a large pan and fry the chicken until nicely browned. Transfer to a plate.
2. Add the onions, celery carrots and garlic to the pan and fry gently for about 5 minutes, until lightly coloured. Add the saffron and the stock to the pan and mix well. Add the almonds and stir, season to taste and add the chicken back to the pan. The chicken should be covered, add water if needed. Heat to a simmer and cover the pan, cook for about 40–50 minutes until the chicken is cooked.
3. Remove the chicken to a warmed plate and cover. Bring the pan to a boil and reduce the liquid until you have a nice sauce consistency, check the seasoning. Return the chicken to the pan and warm through.
4. Transfer to a serving plate and scatter with fresh chopped coriander. Ideal served with herby couscous.
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