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!
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Moroccan Honey Saffron Chicken

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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Amy Fulwood

Ingredients

  • 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

Instructions

  • 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.