by Fijian Food Safari
Fragrant and aromatic, this Moroccan Chicken Stew is made with saffron, cumin and turmeric for a Mediterranean-style dish that makes a change from a normal curry and use fresh medicinal turmeric
1 pinch Saffron threads (optional, but nice!)
1 only Whole chicken, cut into pieces
3 only Onions, chopped
3 cloves Fresh garlic, chopped fine
1 Tbsp Fresh ginger, chopped fine
2 Tbsp Fresh haldi (turmeric), peeled and grated
1 only Cinnamon stick
1 tsp Cumin seeds, toasted and ground
2-3 cups Chicken stock
¼ cup Fijian raw honey
2 Tbsp Olive or coconut oil (vegetable oil if you have none)
Juice of 2 lemons
Handful Fresh coriander), chopped
Salt and pepper, to taste
Add saffron threads to 2 tbsp. of water. Soak for 10 minutes. Set aside.
Season the chicken pieces with salt and pepper.
Seal the chicken pieces first by frying them in a pan over medium heat, making sure all sides are brown, for about 5-8 minutes. Transfer chicken to a plate and set aside.
In the same fry pan you just used, add onions, garlic, ginger, turmeric, cinnamon stick and cumin. Cook for about 5 minutes to brown the onions and release the herbal flavours.
Stir in saffron water mixture.
Add chicken pieces back to the pan including the juices. Add enough stock to just cover the chicken. Bring to a boil.
Add honey and reduce heat to low and simmer, covered, stirring regularly.
Cook until chicken is tender and cooked through, about 30 to 35 minutes.
Add the lemon juice and coriander when the chicken is cooked.
Serve with rice or roti bread
Fragrant and aromatic, this Moroccan Chicken Stew is made with saffron, cumin and turmeric for a Mediterranean-style dish that makes a change from a normal curry and use fresh medicinal turmeric
1 pinch Saffron threads (optional, but nice!)
1 only Whole chicken, cut into pieces
3 only Onions, chopped
3 cloves Fresh garlic, chopped fine
1 Tbsp Fresh ginger, chopped fine
2 Tbsp Fresh haldi (turmeric), peeled and grated
1 only Cinnamon stick
1 tsp Cumin seeds, toasted and ground
2-3 cups Chicken stock
¼ cup Fijian raw honey
2 Tbsp Olive or coconut oil (vegetable oil if you have none)
Juice of 2 lemons
Handful Fresh coriander), chopped
Salt and pepper, to taste
Add saffron threads to 2 tbsp. of water. Soak for 10 minutes. Set aside.
Season the chicken pieces with salt and pepper.
Seal the chicken pieces first by frying them in a pan over medium heat, making sure all sides are brown, for about 5-8 minutes. Transfer chicken to a plate and set aside.
In the same fry pan you just used, add onions, garlic, ginger, turmeric, cinnamon stick and cumin. Cook for about 5 minutes to brown the onions and release the herbal flavours.
Stir in saffron water mixture.
Add chicken pieces back to the pan including the juices. Add enough stock to just cover the chicken. Bring to a boil.
Add honey and reduce heat to low and simmer, covered, stirring regularly.
Cook until chicken is tender and cooked through, about 30 to 35 minutes.
Add the lemon juice and coriander when the chicken is cooked.
Serve with rice or roti bread
