Moroccan Chicken Pilaf

Name: Moroccan Chicken Pilaf
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 tsp saffron thread; 1 tbsp hot water; 1.75 chicken stock; olive oil; 2 lb chicken thighs; 1 large red onion; 1 green bell pepper; 1 red bell pepper; 3 garlic cloves; 0.5 tsp crushed red pepper flakes; 2 tsp ground cumin; 3 tsp ground coriander; 1 cup basmati rice; 0.5 cup kalamata olive

Oven-baked chicken, green bell pepper and coriander, warmed with saffron and cumin.

1 hr 10 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 55 min · 70 min total
Difficulty: medium

1
Heat oven to 350°F. Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
10 min
2
Remove chicken and set aside. Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
4 min
3
Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
1 min
4
Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
5
Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
6
Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on. Stir in olives and serve.
50 min