I found this recipe on the Real Meal Revolution website. I love saffron so thought I’d give this a try – it was fabulous! Cooking chicken on the bone is great, especially when all the good stuff which escapes during cooking can be captured into a sauce.
This recipe should serve four and is going to take about 40 minutes to cook, plus a few minutes to chop some onion, crush some garlic and slice a lemon.
Casablanca Chicken
Ingredients
8 Chicken Thighs, bone in, skin on
1 tsp coconut oil
1 red onion, chopped
3 cloves garlic, crushed
1.5 tsp paprika
1 tsp cumin seeds
1.5 tsp turmeric
Chicken stock
1 lemon, thinly sliced
1 generous pinch of saffron
3 tablespoons green olives
Handful coriander leaves
Start by frying the onion and garlic in the coconut oil until soft
Add the spices and cook for another minute
Add the chicken thighs, skin side up, followed by enough stock to come about halfway up the chicken, plus the lemon, saffron and olives
Pop the pan into the oven and cook for about 30 minutes until the chicken is cooked and the skin is crispy
Finish with a handful of fresh coriander then serve
We had it with some cauliflower puree and broccoli, but you could just as happily have it with a couple of spoonfuls of rice or a potato or two.