SANDRA'S MOROCCAN CHICKEN with SAFFRON and PITA TRIANGLES

A ethnic dish that has a complexity
of flavors, spices, and textures that compliment each other,
which you are simply going to love...

Servings: (2 to 4)
Prep: Marinade 2 hrs. |
Cook: 1 Hr. - 15 Mins.

Posted by Sandra

INGREDIENTS

4 bone-in, skinless chicken breasts

***Marinade
½ teaspoon ground pepper
½ teaspoon cinnamon
2 garlic cloves, quartered
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil

***Sauce
1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
½ teaspoon ground pepper
1 (15 oz. can) diced fire-roasted tomatoes, drained
¼ cup calamata olives, quartered lengthwise
1 cup low-sodium chicken broth
Pinch saffron threads (soaked in ¼ cup hot tap water)
2 tablespoons honey (for recipe, click here: Sandra's Homemade Alaska Fireweed Honey)
1 tablespoon fresh lemon juice

***Garnish & Serving Options:
2 tablespoons slivered almonds, toasted (for garnish)
2 tablespoons fresh cilantro, chopped (for garnish)
2 to 4 slices of pita bread, each cut into quarters, forming triangles for serving

METHOD

Combine the chicken with the marinade ingredients in a shallow non-reactive baking dish, covered, and leave in refrigerator to marinate for two hours.

Drain the chicken, and pat dry with paper towels, and remove all the garlic pieces (or else they will burn during the following searing process.) Melt the butter and olive oil in a dutch oven over medium-high heat, and add the chicken and sauté, until golden brown on all sides, about 5 to 7 minutes. Remove the chicken to a plate and cover with foil, and set aside.

Meanwhile, place the saffron threads into 1/4 cup of hot tap water, and set aside to let soak for 20 minutes (reserving both liquid and threads).  In a small dry and nonstick skillet, toast the pine nuts over low heat, just until fragrant, and set aside to cool.

After chicken is seared, reduce the heat under dutch oven to low, and add the onion to caramelize by slowly cooking, stirring often, until onions are golden brown, about 20 minutes. Add the garlic, cinnamon, ginger, kosher salt, and pepper and cook 1 minute. Add the tomatoes, and cook for 5 minutes. Add the black olives, chicken broth, saffron with soaking water, honey, lemon juice, and the reserved chicken (including any juices the chicken has given off on the plate), and bring to a boil, then reduce heat to a simmer and cover the dutch oven for 20 minutes. Remove the cover and continue simmering to reduce the sauce for another 15 minutes. Taste sauce for seasonings, adding kosher salt and ground pepper, if need be.

Serve the Moroccan Chicken on a rimmed platter, and garnish with toasted almonds and cilantro, including placing pita triangles along the perimeter for sopping up the sauce (BTW: This dish is meant to be eaten with clean fingers and pita bread as your utensils. – Enjoy!


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Tips: For an even heartier meal, you might also wish to serve this dish with couscous, orzo, or steamed rice.


Also, most moroccan recipes call for raisins to be added at the end of the cooking process, although I do not particularly care for them, but feel free if you choose to do so ;-)

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