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Moroccan Saffron Chicken


This is a delicately spiced Tagine with warm hum but not overly hot. I didn’t want to overpower the Saffron with too much spice or heat. A great introduction to North African cuisine for children. Happy Friday!

Serves 4-6




800g Chicken thighs (skinless and boneless)

2 onions - sliced

4 cloves garlic - crushed

1 tablespoon ginger - finely chopped

2 teaspoons ground cumin

1 teaspoon cinnamon

2 teaspoons ras el hanout

3 tablespoons sultanas

500ml Chicken stock

1 pinch Saffron

80g spinach

1 tablespoon flour

1 red chilli (optional)



Start by sautéing the onions until caramelised and sweet. Add the ginger and garlic for 2 minutes. Add all of the spices followed by the chicken. Coat the chicken in the spices and season generously. Cook on a low heat for 4 minutes. Sprinkle in the flour and stir to combine. Add the stock and stir well. Bring to a simmer, lid on and cook for 1 hour. Or into an oven of 140 for 1-1.5 hours. Remove from the oven and stir in the spinach. Sprinkle with the optional chilli.


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