Chicken with Saffron and Carrots is a flavorful Moroccan dish that combines tender chicken, earthy saffron, and naturally sweet carrots in a light, aromatic sauce. This simple yet elegant dish highlights the use of spices and fresh ingredients, making it perfect for a comforting family meal or a festive gathering.
Ingredients
For the Chicken:
- 1 whole chicken (about 4 lbs), cut into 8 pieces (or chicken thighs/drumsticks)
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Salt, to taste
For the Sauce:
- 3-4 large carrots, peeled and cut into thick sticks or rounds
- A pinch of saffron threads, soaked in 2 tablespoons of warm water
- 1 cup chicken broth or water
- 1-2 tablespoons fresh lemon juice
- 1 tablespoon honey (optional, for a hint of sweetness)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Prepare the Chicken:
- Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat.
- Season the chicken pieces with salt, pepper, ginger, cinnamon, and turmeric.
- Add the chicken to the pot and sear on all sides until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
2. Sauté the Aromatics:
- In the same pot, add the sliced onions and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
3. Simmer the Chicken and Carrots:
- Return the chicken to the pot and add the carrots, saffron water, and chicken broth.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-40 minutes, or until the chicken is tender and the carrots are cooked through.
4. Finish the Sauce:
- Stir in the lemon juice and honey (if using) during the last 5 minutes of cooking. Adjust seasoning with salt and pepper if needed.
- Allow the sauce to reduce slightly until it becomes rich and flavorful.
5. Garnish and Serve:
- Sprinkle the dish with fresh parsley or cilantro before serving.
- Serve hot with crusty Moroccan bread, steamed couscous, or plain rice to soak up the sauce.
Serving Suggestions
- Pair with a side of Moroccan-style salads, such as zaalouk (eggplant salad) or carrot salad with orange blossom water.
- For a heartier meal, add potatoes or chickpeas to the stew.
Tips and Variations
- Vegetables: Swap carrots for parsnips, sweet potatoes, or turnips for variety.
- Spices: Add a pinch of cayenne or harissa for a spicy kick.
- Cooking Method: This recipe works beautifully in a slow cooker or Instant Pot.
- Make Ahead: Prepare the dish a day in advance to let the flavors meld together; reheat gently before serving.
