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 STYLE CHICKEN AND BASMATI RICE
Moroccan Style Chicken and Basmati Rice
Number Of Ingredients 11
Steps:
- On the menu tonight, a Moroccan-inspired chicken and Mahatma® Basmati Rice dish with all the fixings. If you're up for experimenting with bold and fragrant spices, Morrocan food is just up your alley. With plentiful amounts of aromatic spices and herbs, this chicken and rice dish is much more than the average one-pan recipe.
- Step 1 In a large skillet, heat oil over medium heat. Add onions and cook for 5 minutes, stirring occasionally, until golden.
- Step 2 Add garlic, ginger and chicken and sauté for 5 minutes. Stir in allspice and a pinch of saffron or turmeric, if desired, rice and chicken broth. Bring to a boil.
- Step 3 Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and stir in lime juice.
- Step 4 Transfer to serving dish and garnish with cilantro.
SPICY MOROCCAN RICE
Spice up plain old chicken with a taste of the exotic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
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 700ml 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 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium
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