Moroccan Saffron Chicken

Moroccan Saffron chicken feels luxurious without a massive amount of effort. It is one of those rare dishes that is fragrant, saucy, and beautiful for a dinner party. And it's straightforward enough for Tuesday night. Combining the warmth of saffron with the bright punch of preserved lemons creates a complex flavor profile that tastes like it has been simmering for hours.

The secret to this chicken is the layering of aromatics. We start with a dry rub of ginger, paprika, and cumin, then let the chicken thighs brown until the skin is perfectly golden. But the real transformation happens when you pour in the saffron-infused stock. The Vermont-grown saffron doesn't just add color. It brings an earthy elegance that balances the tang of the olives and the citrus. Serve this over a bed of fluffy couscous or with a loaf of crusty bread to soak up every last drop of the golden sauce. It is a guaranteed favorite that brings a bit of sunshine to your table.

Ingredients:

2 pounds chicken thighs (bone-in, skin-on.)
3 cloves of garlic, finely chopped.
1/2 tsp. ground ginger
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup chicken stock
1 pinch Lemonfair Saffron
2 tbsp. olive oil
2 onions, sliced
1 large preserved lemon, sliced into strips and seeds removed.
A handful of olives
Juice of 1/2 lemon

Directions:

1. Mix together garlic, ginger, paprika, and salt together. Rub mixture into chicken and marinate in fridge (this can be done an hour ahead or the day before)

Grind saffron with mortar and pestle (or the back of a spoon). Heat 1/4 cup of chicken stock until warm, and stir in saffron. Allow to bloom while continuing with next steps.

In a Dutch oven or cast iron pan, heat oil over medium high. Add chicken, brown on both sides, then remove and set aside.

Add onions and cook on medium-low until lightly brown.

Add chicken over the onions, scatter olives and preserved lemon on too. Add saffron chicken stock mixture and remaining 3/4 cups of chicken stock.

Cover and cook over low heat for around 30 minutes, until chicken is cooked through. Stir in lemon juice and serve.