MOROCCAN CHICKEN RECIPE WITH RICE
This Moroccan Chicken and Rice Skillet is a one-pot meal that brings the complex flavors of Moroccan cuisine to an easy, weeknight meal!
Provided by Cassy Joy Garcia
Number Of Ingredients 15
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!
Nutrition Facts : Calories 402 kcal, Sugar 0.8 g, Sodium 658.9 mg, Fat 8.8 g, SaturatedFat 2.5 g, Carbohydrate 39.6 g, Fiber 1.4 g, Protein 38.3 g, Cholesterol 117.7 mg, ServingSize 1 serving
MOROCCAN CHICKEN & RICE
Why not spice up your dinner with this Moroccan Chicken & Rice dish. I can't tell you how tasty it is, so you'll just have to try it for yourself!
Provided by Julia Pinney
Categories Main Course
Time 2h5m
Number Of Ingredients 22
Steps:
- First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight.
- Preheat oven to 350 degrees F.
- Remove chicken from fridge when ready to cook. Heat 1 tablespoon of olive oil in a large ovenproof skillet over the stove top. Add the chicken, the meaty side down. Cook for about 5 minutes until browned and flip over cooking the other side for a further 5 minutes or so. Reduce heat to low, add the 1/4 cup/60 ml of chicken stock, cover and leave to cook for a further 10 minutes. Remove chicken from pan and transfer to a plate.
- In the reserved pan, add the remaining olive oil, garlic and onion. Stir for for a minute and add the turmeric and coriander. Stir well. Leave to cook until the onions are softened, about 5 minutes. Add the rice and stir well until the rice is completely coated, about 2 - 3 minutes. Evenly pour over all the stock and give a quick stir.
- Arrange the chicken over the dish, cover and put in the oven for further 20 minutes or until the rice has absorbed all the liquid. Remove from oven and leave a few minutes before serving.
- Fluff rice with a fork before serving.
- I recommend serving this dish with lime wedges, Greek yogurt and fresh coriander.
Nutrition Facts : ServingSize 1 serving, Calories 621 kcal, Carbohydrate 61 g, Protein 28 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 115 mg, Sodium 309 mg, Fiber 2 g, Sugar 3 g
MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
MOROCCAN CHICKEN W/ BROWN RICE
Make and share this Moroccan Chicken W/ Brown Rice recipe from Food.com.
Provided by JelsMom
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- In medium skillet, heat oil.
- Brown onions & garlic then transfer to large saucepan.
- Brown chicken in skillet (will not be cooked through) and transfer to saucepan.
- Add to saucepan all other ingredients except rice & corn starch.
- Bring to boil then reduce and simmer 30 minutes.
- Add corn starch a little at a time & stir until thickened to desired consistency.
- Spoon over bed of rice & serve!
Nutrition Facts : Calories 559.3, Fat 23.4, SaturatedFat 5.5, Cholesterol 92.8, Sodium 867.2, Carbohydrate 45.8, Fiber 3.5, Sugar 3.7, Protein 39.8
MOROCCAN CHICKEN RICE
Make and share this Moroccan Chicken Rice recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 669.6, Fat 14.7, SaturatedFat 7.9, Cholesterol 99.1, Sodium 747.2, Carbohydrate 95, Fiber 7.3, Sugar 12.4, Protein 38.1
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
- Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
- Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
- Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
- Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
- Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
- Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
MOROCCAN BROWN RICE (RICE COOKER)
Make and share this Moroccan Brown Rice (Rice Cooker) recipe from Food.com.
Provided by ellie_
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat the rice cooker bowl with Pam.
- Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
- When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
- Fluff rice.
- Serve hot, sprinkled with a bit of the preserved lemon.
Nutrition Facts : Calories 335.9, Fat 10.8, SaturatedFat 5.9, Cholesterol 22.9, Sodium 522.1, Carbohydrate 54.2, Fiber 2.8, Sugar 0.6, Protein 5.7
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