Ingredients
-
1
-
2
-
1
-
1
-
1/2
-
2
-
1
-
1
-
1 1/2 - 2
-
1/4
-
-
-
-
-
Directions
Moroccan Saffron Chicken, You’ll be tempted to eat this tender, flavorful chicken right from the pot, but it’s best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih Wonderful! Made it exactly to the recipe and it came out great. Ate it with Jasmine rice. Ordered the saffron from Amazon and it was the first time having something with saffron.
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Steps
|
1
Done
|
Mix All Ingredients in a Dutch Oven or Heavy-Bottomed Pot. |
|
2
Done
|
Cover, and Cook Over Medium to Medium-High Heat, Stirring Occasionally, For About 1 Hour, or Until the Chicken Is Very Tender and Pulls Easily Off the Bone. |
|
3
Done
|
Do not Add Water, and Be Careful not to Burn the Chicken. |
|
4
Done
|
Reduce the Liquids Until They Are Mostly Oils. |
|
5
Done
|
Discard the Cinnamon Sticks, and Taste For Seasoning. the Sauce Should Be a Bit Salty and Peppery.. |
