North African chicken with honey and saffron
- October 2013
- Serves 6
- Takes 20 minutes to make, 1 hour 10 minutes to cook
A fragrant Moroccan one-pot chicken recipe from Debbie Major.
- 33.7g (8.2g saturated)
- 32.6g (11g sugars)
The orange blossom water adds fragrance and flavour. It’s in most supermarkets, but if you can’t find any, use the finely grated zest of 1 orange instead.
To make stock from the leftover carcass, wing tips and drumstick knuckles: put the bones in a pan with 1 small sliced leek, 1 sliced onion, 1 sliced carrot, 2 bay leaves, a fresh thyme sprig and a few black peppercorns. Cover with cold water, bring to the boil, part cover with a lid and simmer very gently for 1 hour, then strain.
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