This Moroccan honey saffron chicken is great for using up leftover cooked chicken and any vegetables you’ve got in the fridge. It also tastes amazing!
We made a roast chicken on Sunday which meant that we had plenty of leftover chicken for dinners. On Monday I had to come up with something to do with all that leftover chicken. Since I got a copy of Crazy Water, Pickled Lemons by Diana Henry I’ve been obsessing over a Moroccan chicken recipe with a saffron-honey jam (sidenote: isn’t Diana Henry just the best? Bird in the Hand is one of my all time favourite cookbooks, you should definitely grab a copy).
So I knew I wanted something saffrony and honeyey (you know what I’m saying) and we had the leftover chicken plus some bits and bobs of veg that I needed to use up so I created this Moroccan honey saffron chicken and served it over creamy, cheesey polenta. I gotta say right now you guys are all missing out by not being able to try my polenta. It is probably the thing I’m best at making (if you want to make it, follow the directions in this post).
The best thing about eating this chicken dish with polenta is that the sweetness of the chicken goes perfectly with the salty, cheesiness of the polenta. However, if you didn’t fancy polenta then you could definitely serve this with any other grain. In fact we took it for lunch on Tuesday with rice and lunch on Wednesday with pasta. It would also be great with couscous, quinoa or whatever else you fancy.
This Moroccan honey saffron chicken is a brilliant, easy dinner which is maxed out on flavour. Enjoy!
Moroccan Honey Saffron Chicken
- 300 g Cooked Chicken shredded
- Olive Oil
- 1 Onion chopped
- 2 Leeks trimmed and sliced
- 3 cloves Garlic crushed
- 2 1/2 tsp Cinnamon
- 1 1/2 tsp Ground Ginger
- 2 tsp Harissa seasoning
- 450 g Tomatoes chopped
- 1 400 g tin Chopped Tomatoes
- 250 g Green Beans cut into 1 inch pieces
- 275 ml Chicken Stock
- 1/2 tsp Saffron
- 2-3 tbsp Honey
- Bunch Coriander chopped
- Squeeze of half a Lemon
- Heat a little olive oil in a large pan over medium heat. Cook the onion and leeks until soft and then add the garlic. Cook for another minute before adding the cinnamon, ginger and harissa and cooking until fragrant. Pour in the fresh and tinned tomatoes and allow to cook for about 15 minutes.
- Boil the chicken stock and add the saffron, leave to steep while the sauce is cooking. Once the sauce has reduced a little add the chicken stock and saffron and cook for another 10 minutes. Pour in the honey and cook until the sauce becomes jammy and thick. Add the green beans and chicken and cook for another 5 minutes until warmed through.
- Stir through the lemon juice. Serve with polenta or any other grain and top with chopped coriander.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS moroccan honey saffron chicken?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!