Moroccan Spiced Chicken

With Moroccan spices, chicken rises above the ordinary. Although pricey, saffron is a unique flavor that infuses food with a taste sure to delight. If there are any leftovers, the broth makes delicious soup. Cut the chicken off the bone and cut into bite-size pieces, add more vegetables, and cook until tender. Presto, another meal.

Serves 6

1 Tbsp (15 ml) each unsalted butter and extra-virgin olive oil

2 medium onions, thinly sliced

½ tsp ground ginger

½ tsp freshly ground black pepper

1 chicken, cut into 8-10 pieces

4–6 cups (1440 ml) chicken broth, preferably homemade

1/8–1/4 tsp (20 ml) saffron

1–2 cinnamon sticks

1 tsp (5 ml) Kosher salt

2 carrots, peeled and cut into ½-inch slices

1 small yam, pealed and cut in ½-inch cubes, about 1 cup (240 ml)

½ head of cauliflower, cut into flowerets

2 zucchini, cut into ½-inch slices

3 Tbsp (45 ml) flat-leaf parsley, chopped

1. In a large frying pan, heat oil and butter over medium heat. Sauté the onion until softened. Add ginger and ground pepper. Stir to meld flavors. Remove onions to plate and set aside.
2. Add chicken pieces to the pan and cook until slightly browned. Add more oil if necessary. Add onion, chicken broth, saffron, cinnamon sticks, and salt. Bring to a slow boil, reduce heat, and simmer gently, covered for about 30 minutes or until chicken is almost done.
3. Add the carrots and simmer for 5 minutes. Add yam, cauliflower, and zucchini, and ½ of the parsley. Simmer for another 5 minutes or until vegetables are tender but don’t fall apart. Garnish with remaining parsley and serve.

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Moroccan spiced chicken is a one-pot dinner that fills the house with the smell of ginger, cinnamon, and saffron. Chicken pieces gently simmer in broth with warm spices until nearly tender, then carrots, yam, cauliflower, and zucchini join the pot for the final minutes. A shower of parsley on top and dinner is ready.

Pro Tips

• Brown the chicken pieces properly before adding the broth. That golden skin is where the depth of flavor comes from — pale chicken makes a pale sauce.
• Add the vegetables in stages: carrots first since they take longest, then the yam, cauliflower, and zucchini for just five minutes so nothing turns to mush.
• Half a cinnamon stick is enough for a subtle warmth; the full stick is for those who want the spice to announce itself.
• Homemade broth makes a real difference here since the liquid becomes the sauce. If using store-bought, low-sodium keeps the final seasoning yours to control.

Frequently Asked Questions

Can I make Moroccan spiced chicken in advance?

Yes, and it tastes even better the next day as the spices meld. Reheat gently on the stove, adding a splash of broth if the sauce has thickened too far.

What can I use instead of saffron?

A small pinch of turmeric gives the broth that golden color with none of the cost, though you lose saffron's floral note. Smoked paprika with the ginger is another tasty direction.

Can I use boneless chicken for this recipe?

Boneless thighs work well — brown them the same way and shorten the simmer to about 15 minutes before adding the vegetables, since they cook faster than bone-in pieces.

Recipe Card

Stav Kogan

Moroccan Spiced Chicken

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Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 Tbsp each unsalted butter and extra-virgin olive oil
• 2 medium onions, thinly sliced
• ½ tsp ground ginger
• ½ tsp freshly ground black pepper
• 1 chicken, cut into 8-10 pieces
• 4–6 cups chicken broth, preferably homemade
• 1–2 cinnamon sticks
• 1 tsp Kosher salt
• 2 carrots, peeled and cut into ½-inch slices
• 1 small yam, pealed and cut in ½-inch cubes, about 1 cup
• ½ head of cauliflower, cut into flowerets
• 2 zucchini, cut into ½-inch slices
• 3 Tbsp flat-leaf parsley, chopped

Method

 

1. In a large frying pan, heat oil and butter over medium heat.
2. Sauté the onion until softened.
3. Add ginger and ground pepper.
4. Stir to meld flavors.
5. Remove onions to plate and set aside.
6. Add chicken pieces to the pan and cook until slightly browned.
7. Add more oil if necessary.
8. Add onion, chicken broth, saffron, cinnamon sticks, and salt.
9. Bring to a slow boil, reduce heat, and simmer gently, covered for about 30 minutes or until chicken is almost done.
10. Add the carrots and simmer for 5 minutes.
11. Add yam, cauliflower, and zucchini, and ½ of the parsley.
12. Simmer for another 5 minutes or until vegetables are tender but don’t fall apart.
13. Garnish with remaining parsley and serve.

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