A delightful Moroccan-inspired chicken dish infused with aromatic spices and saffron, perfect for a flavorful dinner.
Prepare the chicken by cleaning and patting it dry.
Ensure the chicken is dry to allow the spices to adhere better.
Slice the onions thinly and set aside.
Thinly sliced onions cook evenly and release their sweetness.
In a Dutch oven, heat the butter and olive oil over medium heat.
Use a combination of butter and olive oil for a rich flavor.
Add the onions and sauté until soft and translucent.
Stir frequently to prevent the onions from burning.
Mix in the spices: ginger, white pepper, black pepper, cinnamon sticks, saffron, turmeric, and salt.
Toast the spices slightly to enhance their aroma.
Place the chicken into the pot, coating it with the onion and spice mixture.
Ensure the chicken is evenly coated for consistent flavor.
Cover and cook on medium heat, turning occasionally, for about 1 hour or until the chicken is tender.
Check occasionally to ensure the chicken doesn't stick to the pot.
Uncover and reduce the sauce until it thickens and the oils separate.
Reducing the sauce intensifies the flavors.
Remove the cinnamon sticks and garnish with fresh cilantro before serving.
Fresh cilantro adds a burst of color and flavor.
Serve the chicken hot with your choice of sides, such as couscous or bread.
Pair with a side that can soak up the flavorful sauce.
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