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Saffron Rice, Moroccan chicken, flatbread, and saffron yogurt

Tagine Chicken and Saffron Rice

Course Main Course
Cuisine Mediterranean


  • Tagine


Saffron Rice

  • 1/2 onion (or 1 shallot) diced
  • 1 pinch saffron
  • 1 roma tomato diced
  • 1 cup brown or basmati rice
  • 2 cups chicken stock

Tagine Chicken

  • 1 lb chicken breast
  • 1 tbsp ras el hanout
  • 1/2 onion (or 1 shallot) diced
  • 1/2 bell pepper diced
  • 1/4 cup chicken stock
  • 1 preserved lemon chopped
  • 1/4 cup olives halved
  • salt and pepper to taste

For Serving

  • your favorite flatbread
  • yogurt (flavored with saffron or zatar)


  • Preheat oven to 350 degrees.
  • Let the pinch of saffron dissolve in warm chicken stock while you assemble the rest of the rice ingredients.
  • Heat a drizzle of olive oil in a saute pan or stovetop-safe casserole dish. Saute the onion and roma tomato until they are soft. Then, add rice and toast ever-so slightly.
  • Add chicken stock to the rice, stirring so everything is mixed together.
  • Place in the oven and bake until rice has absorbed all of the liquid, about 40-45 minutes.
  • While the rice starts cooking, begin making the chicken by seasoning the chicken breast with salt, pepper, and the ras el hanout.
  • Then, sear the chicken breasts on both sides before adding to the tagine.
  • Add chicken to the tagine, along with the remaining chicken ingredients.
  • Bake in the oven, along with the rice, until chicken is cooked through, about 20-25 minutes.
  • Serve with your favorite type of flatbread, and seasoned yogurt.