Best Moroccan Chicken With Potatoes And Spinach With Saffron Jus Recipes

MOROCCAN CHICKEN WITH POTATOES AND SPINACH WITH SAFFRON JUS

Steps:

• Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
• Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
• CHICKEN:-.
• In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
• SAUCE:-.
• On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
• Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
• Finish with a 1 tablespoon of frozen butter (keep warm).
• SMASHED POTATOES:-.
• Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
• In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
• Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
• When potatoes are completely cooked, drain and allow to sit for 5 minutes.
• Add the buttermilk mixture an spinach leaves and mash with a potato masher.
• Season with salt.
• PLATING-.
• Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
• Place chicken breast on top.
• Drizzle sauce over the chicken breast and all over the plate.
• Could garnish with a fresh sprig of parsley or cilantro.

MOROCCAN CHICKEN WITH SAFFRON RICE

Steps:

• In a roasting pan, add chicken, place potatoes over the top, then layer onion slices on top of potatoes, add garlic and seasonings, then layer lemon slices as top layer. Pour chicken stock over everything.
• Preheat oven to 350 degrees, place covered roasting pan into the oven and allow to cook for 1-1 1/2 hours until chicken is cooked through.
• 1/2 hour before chicken is done, cook your yellow rice with saffron so that everything is done at the same time.

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Steps:

• Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
• Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
• Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
• Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

ONE-POT MOROCCAN CHICKEN

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.