Moroccan Saffron Chicken

• Gluten free
• Paleo

• Meat

  • 1 Chicken cut into individual pieces, whole

• Produce

  • 1/4 Cilantro
  • 1 tbsp Ginger, ground
  • 1 Sweet onion, large

• Baking & Spices

  • 1 tsp Black pepper
  • 2 Cinnamon sticks
  • 1 tsp Saffron threads
  • 1 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Butter

Found on ethnicspoon.com

Description

Ingredients

• 1 whole chicken cut into individual pieces
• 1 large sweet onion cut into small chunks
• 1 Tbs. ground ginger
• 1 tsp. black pepper
• 1 tsp. salt (paleo diet: sea salt)
• 2 cinnamon sticks
• 1 tsp. turmeric
• 1 tsp. saffron threads crumbled
• ¼ cup butter (paleo diet: ghee)
• 2 Tbs. olive oil
• ¼ chopped cilantro

Directions

• You can prepare this dish in a tagine dish, Dutch oven, or crockpot.
• In a small dish place all the spices, except for the cinnamon stick. Mix well, and set aside.
• Line the bottom of your Dutch oven/tagine or crockpot with the onions and drizzle with olive oil; add the butter, cilantro and place the cinnamon sticks on top. Place the chicken pieces on top of the onion mixture. With a sharp knife, poke the pieces of chicken in several places to allow the flavors to really seep in. Sprinkle the spice mixture over the chicken; toss and cover.
• Cook on low heat for about 1 hour or until chicken is very tender.
• If using a crock-pot or other cooking vessel, please adjust the cooking time accordingly.
• Serve with rice pilaf or couscous.