Saffron chicken is a delicately spiced creation that is well known and loved in many Moroccan homes. It is generally served as a celebratory meal but I love to make it Just because.
Mix all ingredients together in a large heavy based non stick pan. Cover and cook on medium - high heat for about 1 hour or until chicken begins to fall from the bones, stirring gently but frequently.
Uncover pan then reduce heat and cook until mainly oils are left. Discard the cinnamon sticks.
Serve on a fresh bed of couscous or rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Do not add any water to this dish as the ingredients will naturally create their own juices with plenty to cook in.
Use some freshly baked crusty bread to soak up the delicious oils remaining on your plate.
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