Moroccan IKS Saffron Chicken


Moroccan IKS Saffron Chicken

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 IKS 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

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.).

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