“This is a wonderfully seasoned chicken dish that doesn't feature lemon, like many Moroccan chicken dishes. This can be doubled easily”
READY IN:
55mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.
  2. Fry off the chicken until coloured, return the onions and garlic to the pan.
  3. Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.
  4. Add the chicken stock and bring to the boil. Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce. Serve with rice.

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