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
SPICY MOROCCAN RICE WITH CHICKEN RECIPE
Moroccan Rice with Chicken is a spicy, sumptuous one pot meal with an eclectic mix of spices. Moroccan food emphasizes on fresh ingredients and aromatic spice blends. The slow cooking method infuses the rich flavour of the spices into the rice. Juicy chicken thighs are marinated in Moroccan Spice blend and is then cooked along with rice retaining its aroma and essence. Replace water with chicken broth for added flavor. Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with Pomegranate Mint Cocktail Recipe and a Rich Chocolate Cheesecake Recipe as dessert. If you like this recipe, here are a few more Moroccan recipes to try Moroccan Style Vegetable Stew Recipe Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe Moroccan Baked Fish Recipe Spicy Moroccan Eggs Recipe
Provided by Shalini R
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 16
Steps:
- To prepare Spicy Moroccan Rice With Chicken Recipe, we will first make the spice mix.
- In a mixer jar, combine the cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chilli powder, ground allspice, ground cloves and grind to a fine powder to make the Moroccan Spice Blend.
- Mix the chicken pieces with about 2-3 tablespoons of Moroccan spice blend and a little water and keep aside for 30 minutes.
- Heat butter in pressure cookeron medium heat and add sliced onion. Saute until soft and transparent.
- Add the marinated chicken pieces. Saute and cook for about five minutes in medium heat.
- Take the uncooked rice and add to the chicken mix. Toss for a couple of minutes and add chicken broth and chickpeas.
- Pressure cook until one whistle and allow the pressure to release naturally.
- Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with Pomegranate Mint Cocktail Recipe and a Rich Chocolate Cheesecake Recipe as dessert.
SPICY MEXICAN RICE
Mexican rice is an everyday staple typically enjoyed with beans, avocado, eggs or your favorite protein. Add a subtle nudge of heat by dropping in a whole jalapeno while the rice is cooking!
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.
MOROCCAN RICE
I haven't made this it comes from a Good Taste magazine. Putting it here as I want to try it myself. I would say it would go well with char grilled lamb cutlets
Provided by Latchy
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse rice under cold water until water runs clear; drain.
- Place rice in a microwave-safe rice cooker or bowl.
- Add enough stock until it covers the rice by 2cm.
- Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
- Cook on Medium/500watts/50% for a further 7 minutes.
- Remove from microwave and set aside.
- Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
- Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
- Add raisins, orange rind and juice.
- Cook on high for 1 minute.
- Add the nut mixture and coriander to the rice and stir gently to combine.
- Taste and season with salt and pepper.
EXOTIC AND SWEET MOROCCAN CHICKEN WITH SPICY RICE
Make and share this Exotic and Sweet Moroccan Chicken with Spicy Rice recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken breast into largish bite-sized portions.
- Mix the flour with the cinnamon, confectioner's sugar, ginger, salt and pepper to taste.
- Dredge the chicken pieces in the flour mixture.
- Fry in shallow oil until browned and cooked through, turning once.
- Keep warm in a low oven.
- Saute the chile peppers, mushrooms and onion in oil until softened and golden.
- Add the cooked basmati rice and continue sauteing until cooked through.
- Add the salt and pepper to taste.
- Spread the rice and a large platter.
- Top with a pyramid of chicken pieces.
- Garnish with fresh cilantro (coriander), if desired.
Nutrition Facts : Calories 458.5, Fat 3.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 82.3, Carbohydrate 69.2, Fiber 3.7, Sugar 2.5, Protein 35.2
LAMB STEAKS WITH MOROCCAN SPICED RICE
Try these lamb steaks with a Moroccan flavour
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.
Nutrition Facts : Calories 635 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
MOROCCAN-SPICED VEGETABLES
Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
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4.6/5 (14)Category VeganServings 2Total Time 15 mins
- Heat the oil in a large wok/pan on medium-high heat. Then add your onion, yellow bell pepper and garlic puree. Stir and fry for a couple of minutes until the onion begins to soften. You can add one tablespoon of water to help the cook the pan ingredients through.
- Stir in the chopped tomato, cherry tomatoes, and sultanas. Then ass all your spices - the ground coriander, garam masala, turmeric, cayenne pepper (or chilli powder), sea salt and black pepper. At this point, also squeeze in the juice of half a lemon (excluding the pips). Stir the ingredients so everything is well mixed. You can add another tablespoon of water to help. Then continue to fry for approx. 5 minutes until all the vegetables have softened.
- Finally, add the chopped mint, chopped coriander, spring onions and rice. Combine all of the ingredients together and fry for a couple more minutes. Drizzle over (and mix in) the juice of the remaining half lemon.
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