In a small bowl, crush the saffron threads into 2 tablespoons of warm water. Allow them to steep and infuse their flavour.

heat the olive oil in a large pan over medium heat. Add the finely chopped onion and garlic. Sauté for a few minutes until they turn translucent.

Add the ground cumin, ground coriander, and ground paprika into the pan. Cook for an additional minute to release their flavours.

Add the chicken thighs to the pan and sear them for approximately 5 minutes on each side, or until they achieve a nice brown colour.

Pour in the saffron-infused water, including the saffron threads that have steeped. Add the diced red and yellow bell peppers, chicken broth, and diced tomatoes.

Season with salt and black pepper to your preference. Reduce the heat to low, cover the pan, and allow it to simmer for around 20-25 minutes, or until the chicken is fully cooked and tender.

After cooking, taste and adjust the seasoning if necessary.

Serve the Moroccan Saffron Chicken atop cooked couscous or rice.

Garnish with fresh coriander leaves as a garnish.