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 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
1/8–1/4 tsp saffron
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
- 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.
- 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.
- 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.
