In a small bowl, crumble the saffron threads into 2 tablespoons of warm water. Let it steep and infuse its flavour.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté for a few minutes until they become translucent.
Stir in the ground cumin, ground coriander, and ground paprika. Cook for another minute to release their flavours.
Add the chicken thighs to the pan and cook for about 5 minutes on each side or until they are nicely browned.
Pour in the saffron-infused water, along with the steeped saffron threads. Add the diced red and yellow bell peppers, chicken broth, chickpeas, and diced tomatoes.
Season with salt and black pepper to taste. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.
Once cooked, taste and adjust the seasoning if needed.
Serve the Moroccan Saffron Chicken over cooked couscous or rice.
Garnish with fresh coriander leaves.
