Chicken With Saffron And Cinnamon Food

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MOROCCAN SAFFRON CHICKEN



Moroccan Saffron Chicken image

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 http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm

Provided by Annacia

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

Steps:

  • Mix all ingredients in a Dutch oven or heavy-bottomed pot.
  • 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.
  • Do not add water, and be careful not to burn the chicken.
  • Reduce the liquids until they are mostly oils.
  • Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5

GOLDEN SAFFRON AND CARDAMOM SPICED CHICKEN & RICE PILAU



Golden Saffron and Cardamom Spiced Chicken & Rice Pilau image

Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
1 cup whole milk yogurt
juice of half a lemon
1/4 teaspoon ground cinnamon
1 small pinch garam masala
1/2 teaspoon grated fresh ginger
1/2 teaspoon saffron thread
1 quart organic chicken stock
1 tablespoon butter
2 -3 tablespoons peanut oil
2 1/4 cups basmati rice
1/4 cup sultana (golden raisins)
3 -4 cardamom pods, bruised
2 tablespoons rose water
1 fresh lemon, juice and zest
1/4 cup slivered almonds, toasted
1/4 cup shelled pistachio nut
1 cup fresh flat leaf parsley, chopped

Steps:

  • Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
  • Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
  • In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
  • Add the chicken and the browned bits to the rice, stirring gently to combine.
  • Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

ANDREAS VIESTAD'S CHICKEN WITH SAFFRON AND CINNAMON



Andreas Viestad's Chicken With Saffron and Cinnamon image

Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).

Provided by EdsGirlAngie

Categories     Chicken

Time P1DT50m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs chicken, cut into 8 pieces
2 garlic cloves, minced
1 pinch saffron
1 teaspoon ground cinnamon
1 teaspoon sea salt
2 teaspoons flour
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup white wine, preferably semi-dry
2 chicken livers, finely chopped or 1/2 chicken bouillon cube

Steps:

  • In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
  • rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator.
  • Preheat oven to 400 degrees F.
  • Bake chicken pieces skin side up for 30 minutes.
  • Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube).
  • Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.

Nutrition Facts : Calories 1128.6, Fat 77.5, SaturatedFat 21.3, Cholesterol 512.7, Sodium 937, Carbohydrate 3.2, Fiber 0.4, Sugar 0.3, Protein 93.1

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