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North African chicken with honey and saffron

Name: North African chicken with honey and saffron
Yield: Serves 6
Cuisine: Moroccan recipes
Ingredients: 1.75kg free-range chicken, jointed into 8 pieces (https://www.deliciousmagazine.co.uk/stories/how-to-joint-a-chicken/Find out how to joint a chicken here); 3 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, crushed; 5cm fresh ginger, finely grated; 2 x 5cm cinnamon stick pieces; 1 tsp ground ginger; 800g skinned and chopped tomatoes, fresh or tinned; 1 tsp harissa paste, rose if you can get it (we like Belazu); 300ml chicken stock (see Debbie’s tip); ½ tsp saffron strands; 2 tbsp clear honey; 1 tbsp lemon juice; 1 tsp orange blossom water (see tip – we like Nielsen-Massey); For the lemon and mint couscous; 25g salted butter, plus 25g melted; 100g slivered or flaked almonds; 3 tbsp white sesame seeds; 250g organic wholewheat couscous or barley couscous (we like Belazu); ½ tsp salt; 2-3 tbsp extra-virgin olive oil; Finely grated zest of 1 small lemon and 1-2 tbsp juice; 4 small preserved lemons, pulp discarded, skin finely chopped; Small bunch of fresh coriander, coarsely chopped; Small bunch of fresh mint, leaves finely chopped

Published: 30 Sep 13
Updated: 26 May 25

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Test kitchen approved

North African chicken with honey and saffron

A fragrant Moroccan one-pot chicken recipe from Debbie Major.

Easy
October 2013

Test kitchen approved

Serves 6
Takes 20 minutes to make, 1 hour 10 minutes to cook

A fragrant Moroccan one-pot chicken recipe from Debbie Major.

Nutrition: per serving

Calories: 665kcals
Fat: 33.7g (8.2g saturated)
Protein: 54.6g
Carbohydrates: 32.6g (11g sugars)
Fibre: 3.2g
Salt: 1.3g

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North African chicken with honey and saffron

Nutrition: per serving

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