Moroccan-Inspired Chicken with Saffron Rice
Savor the bold aromatic spices of Morocco with this pressure-cooked chicken and saffron rice dish — tender, flavorful, and incredibly comforting.
Equipment
- 1 Pressure cooker or large skillet
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken thighs
- 1 cup Basmati rice
- 2 cups Chicken broth
- 1 Onion chopped
- 2 cloves Garlic minced
- ½ teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ¼ teaspoon Ground cinnamon
- ¼ teaspoon Ground turmeric
- ¼ teaspoon Saffron threads
- 2 tablespoons Olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
Instructions
- Heat olive oil over medium heat in a skillet until hot.
- Season chicken thighs with salt and pepper, then brown them on both sides. Remove and set aside.
- Sauté chopped onions in the same skillet until soft.
- Add minced garlic and spices (cumin, coriander, cinnamon, turmeric, saffron) and stir for 1 minute.
- Stir in rice and toast lightly for 1–2 minutes.
- Add chicken broth and bring to a simmer. Return chicken to the pan.
- Cover and cook on low heat or in pressure cooker for 20 minutes. Allow for slow pressure release.
- Let dish rest for 5 minutes, then fluff rice, garnish with herbs, and serve.
Notes
For best results, allow slow release of pressure after cooking. Add fresh herbs just before serving for brightness.