Moroccan Saffron Chicken
Moroccan Saffron Chicken
5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Total Time 45 minutes
Servings: 4
Transport your taste buds straight to Marrakech with our mouth-watering Moroccan Saffron Chicken. This sumptuous dish blends rich saffron, aromatic spices, and succulent chicken to deliver an unforgettable dining experience.

Nutrition: per serving



  • 500 g Chicken Thighs
  • 2 tbsp Olive Oil
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Paprika
  • 0.5 g Saffron
  • 200 ml Chicken broth
  • 200 g Chickpeas Drained and rinsed
  • 200 g Tomatoes Canned
  • Salt To taste
  • Black Pepper To taste
  • Coriander For garnish


  • 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.

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