Chicken saffron Pilaw Moroccan Style

In my rice cookbook are some pilaw recipes.

 

This one does not take a lot of preptime and is cooked in the oven. I haven't had Moroccan food in a while. It is a very long time ago that I was on a round trip in that country. But I still remember the smell of the food and of the open markets there. I came back with lots of bags of spices. They are long gone. 

This pilaw is made with Basnmati rice. I am not sure if that is the traditional type of rice used there.

Recipe for 2:

500 g boneless chicken thighs, 350 ml chicken stock, 1/2 tsp saffron

1 large onion, 3 cloves of garlic, olive oil, 1 large yellow bell pepper, 1 tomato

Zest of 1/2 lemon, 60 g destoned olives, 1/2 bunch of parsley

1/2 tsp ground cumin and coriander, 1 tsp Ras el Hanut, chili flakes, salt and pepper

130 g Basmati rice

In 3 tbsp hot water steep the saffron for 10 min.

Preheat the oven 180C.

Season the chicken thighs and in a little oil let them get some color on both sides for 2 min each. Best use a skillet that has a lid and is oven proof. Take out the chicken.

Toss in the onion first, later the garlic and give that a headstart. Add bell pepper and tomato chunks and stir well. Now in with the rice and stir well. Add the spices. Zest a little lemon, the rest for later.

Pour in the hot chicken stock and place the chicken pieces back in. Close the lid and stick the pan in the oven for 45 min.

Check if chicken and rice are done, add olives and parsley and more zest.