Moroccan cuisine · Meat & Kebab

Tajine Djaj bel Zaafran wa Zebib

Chicken braised in saffron broth, with raisins plumped in cinnamon water and toasted almond slivers.

Ingredients · for 4 servings

• 1 chicken (about 1.3 kg)
• 3 onions
• 150 g raisins
• 100 g almonds (blanched)
• 1/2 tsp saffron threads
• 1 tsp cinnamon
• 1 tsp ginger (ground)
• 2 tbsp honey
• 40 g butter
• 3 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Cut the chicken into eight pieces, slice the onions thinly, soak the saffron threads in 4 tbsp hot water, and let the raisins plump in warm water with half the cinnamon for 20 min.
2. Heat the butter and 2 tbsp olive oil in a braising pot and brown the chicken pieces on all sides for 6–8 min, then set aside on a plate.
3. Sweat the onions in the cooking fat over medium heat for 8 min, until soft, and stir in the saffron water, ginger, remaining cinnamon, salt, and pepper.
4. Return the chicken, pour in 200 ml water, and braise covered over low heat for 35 min, until the meat is tender.
5. Toast the almonds in the remaining olive oil for 4 min until golden brown, and roughly chop; add the drained raisins and honey to the tajine and reduce uncovered for 10 min, until the sauce turns dark and glossy.
6. Scatter the almond slivers and chopped cilantro over the chicken and bring the tajine straight to the table with flatbread.