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Saffron Chicken

post #1 of 2
Thread Starter 
A couple of months back I posted about the obscene amount of saffron I was gifted by a friend who frequents the Middle East.

I made a couple of batches of white chocolate truffles with it. The best batch was the one in which I infused some brandy with the saffron for a week or so before incorporating it into the cream. MMMMM.:lips:

Yet even after making enough white chocolate saffron truffles to feed and army, I am still in possession of an obscene amount of saffron.

I’ve got a whole chicken in the freezer and was thinking about introducing said chicken to the saffron in the pantry. That’s about as far as I have gotten in the plan.

Suggestions please.
post #2 of 2
I keep telling you, all that saffron is no good for you. Box it up and send it here for proper disposal!

No? Then how about:

Djaje Belimoune
(Chicken with Orange and Saffron)

1 large chicken, cut up
1 cinnamon stick
1 tsp ground ginger
4-5 good pinches of saffron
1 tsp turmeric (optional)
1 tsp salt
1 tbls olive oil
2 tbls vegetable oil
1 cup orange juice

for the orange mixture:

2 large, unwaxed oranges
Juice of 1 orane
1 cinnamon stick, roughly broken
1 tsp ground cinnamon
2 1/2 tsp super fine sugar
Handful of sesame seeds to garnish

Put the chicken pieces in a large, deep saucepan with the spices, salt, and oils. Stir to combine, then simmer over low heat for about 10 minutes. Add most of the orange juice, cover the pan and simmer vigorously for about 20 minutes. Turn the chicken pices over halfway through the cooking time. Add the remaining orange juice, reduce the heat and simmer gently for another 20 minutes, or until the chicken is cooked through.

Meanwhile, prepare the orange mixture. Cut the oranges into segments, remove any pith or seeds but keep the skin on. Place them in a saucepan with the orange juice, a few spoonfuls of water, the two kings of cinnamon, and the sugar. Reduce over medium heat for 20-30 minutes or until no juice is left and the mixture has caramelized.

Lift the chicken pieces out of the pan with a slotted spoon and place on a wide serving dish. Pour the sauce from the pan over the chicken, then spoon the orange mixture on top. Garnish with a sprinkling of sesame seeds.

Although this sounds like a traditional Morrocan dish, it's actually an original creation of Aicha Ait Quad, a private cook in Marrakech.

She also prepares an incredible saffron fish tagine with shallots and raisins if you'd like that recipe too.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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