Moroccan Chicken Recipe With Rice

MOROCCAN CHICKEN RECIPE WITH RICE

Steps:

• In a small bowl, whisk together all of the ingredients for the Moroccan seasoning until well-combined.
• Liberally season the chicken breast on both sides with the Moroccan blend until fully coated.
• Melt butter (or olive oil) in a skillet over medium high heat. Once melted, add the chicken. Sear for 3-4 minutes per side, until browned.
• Remove chicken from skillet and set aside. Add the rice to the skillet over medium-high heat and stir. Cook 1-2 minutes until toasted. It will give off a slightly nutty aroma at this point.
• Add the broth to the pan with the rice and whisk to scrape up the browned bits on the bottom of the pan. Increase heat to high and bring to a boil.
• Once rice is boiling, give it a final stir, add the thyme, and reduce heat to low. Cover and cook for 10 minutes.
• After 10 minutes has passed, remove the lid from the pot and stir the lemon juice into the rice, then place chicken breasts and olives on top of the rice.
• Cover and cook for an additional 10 minutes, then remove from heat, let cool slightly, garnish with cilantro and lemon wedges, and serve!

MOROCCAN CHICKEN WITH GOLDEN RICE

Steps:

• Prepare rice according to directions on package.
• When cooked, set aside and keep warm.
• Preheat oven to 375°. Dredge chicken in flour.
• In large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.
• Add chicken breast; brown well on both sides and remove from pan. Set aside.
• Pour excess grease from skillet and wipe clean with paper towel.
• Add remaining olive oil and butter to skillet. Heat over medium high heat. Add shallots and capers; sauté for 30 seconds.
• Add lemons, coconut milk and sugar. Bring to a boil for about 1 minute.
• Spread yellow rice in the bottom of an ovenproof dish.
• Place chicken on top of rice.
• Pour coconut milk mixture over top.
• Bake for about 15 minutes or until chicken is cooked through, depending on the size of your breasts.
• Serve hot.

MOROCCAN CHICKEN RICE

Steps:

• Coat chicken with the Moroccan spice.
• Fry the onion in butter until soft.
• Tip in the chicken, then cook for a few mins more.
• Stir in the rice and apricots, then pour in the stock cube with 2 3/4 cups boiling water and the chickpeas.
• Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.
• Toss in the chopped flat leaf parsley and serve.