How to Make Moroccan Chicken

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lighter and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still being versatile.

Cut the legs and thighs off the whole chicken and separate the leg from the thigh.

Season the chicken with salt and pepper.

Roast the chicken in the oven at 400 degrees for about 40 minutes.

Chop 2 onions into large pieces.

Add ramp bulbs and chop the stems into large pieces.

In a Dutch oven, melt a bunch of butter and add the ramp stems and chopped onions.

Cook until the onions melt, seasoning with saffron, white pepper, powdered ginger, and turmeric.

Add chicken broth and let it simmer.

Add turnips and ramp bulbs to the simmering broth.

Cover and let simmer until everything is tender.

Once the chicken is done roasting, add it to the broth along with some chicken fat if desired.

Add cooked chickpeas and ramp and turnip greens to the pot.

Let everything simmer until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens