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Moroccan Chicken with Saffron-Almonds

This dish features tender chicken simmered with a spice blend of cinnamon, cumin, and saffron, creating a fragrant, flavorful sauce. It is finished with crispy, saffron-infused almonds adding a crunchy texture and aromatic complexity, resulting in a visually appealing and richly scented main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin on preferred for extra flavor
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 pinch saffron threads bloom in warm water
  • 1 cup prunes pitted
  • 1 cup sliced almonds for saffron-infused almonds
  • 2 tablespoons olive oil for searing
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1 teaspoon honey optional for balancing flavors

Equipment

  • Large skillet or Dutch oven
  • Slotted spoon

Method
 

  1. Bloom the saffron threads in a small bowl with warm water to release their color and aroma.
  2. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, cumin, and cinnamon.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering, then place the chicken thighs skin-side down.
  4. Sear the chicken until golden brown on the skin side, about 5-7 minutes, then flip and sear the other side for another 5 minutes.
  5. Add minced garlic around the chicken and cook for about 1 minute until fragrant.
  6. Pour in chicken broth and add the bloomed saffron, stirring to combine. Bring the mixture to a gentle simmer.
  7. Reduce heat to low, cover the skillet, and let the chicken simmer gently for 25-30 minutes, stirring occasionally.
  8. In a separate small skillet, toast the sliced almonds over medium heat until golden and fragrant, about 3 minutes, then transfer them to a bowl.
  9. Stir a teaspoon of honey into the toasted almonds to make saffron almonds with a touch of sweetness.
  10. Once the chicken is tender and the sauce has thickened slightly, sprinkle the saffron almonds over the dish in the final minutes of cooking.
  11. Serve the Moroccan chicken hot, garnished with additional almonds or fresh herbs if desired.

Notes

For extra depth, let the saffron soak longer or add preserved lemons for a tangy twist.