Spicy Moroccan Rice Recipes

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SPICY MOROCCAN RICE



Spicy Moroccan rice image

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

4 skinless chicken breasts , diced
1 tbsp Moroccan spice seasoning
1 onion , finely sliced
50g butter
300g rice
12 dried apricots , halved
chicken stock cube
410g can chickpeas , drained and rinsed
15g pack flatleaf parsley , chopped

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



Spicy Moroccan Rice With Chicken Recipe image

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

4 Chicken , de skinned & diced
1 Onion , finely sliced
2 tablespoons Butter (Salted)
1-1/2 cups Rice
3 cups Chicken stock
1/2 cup Kabuli Chana (White Chickpeas) , soaked overnight & boiled
Parsley leaves , small bunch, chopped
1 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Dry ginger powder
1 teaspoon Salt
3/4 teaspoon Black pepper powder
1 inch Cinnamon Stick (Dalchini)
1/2 teaspoon Coriander (Dhania) Seeds
1/2 teaspoon Red Chilli powder
1/2 teaspoon All spice powder
4 Cloves (Laung) , powdered

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



Spicy Mexican Rice image

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



Moroccan Rice image

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

200 g basmati rice
500 -750 ml chicken stock
2 tablespoons olive oil
1 yellow onion, halved and finely chopped
65 g slivered almonds
80 g pine nuts, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 pinch chili powder (your taste)
65 g raisins
1 orange, rind cut into very thin strips, juiced
1/3 cup loosely packed coarsely chopped fresh coriander
salt
fresh goround pepper, to your taste

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



Exotic and Sweet Moroccan Chicken with Spicy Rice image

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

2 lbs boneless skinless chicken breasts
1 cup flour
1/2 teaspoon cinnamon (add more if feeling adventurous)
1 teaspoon confectioners' sugar
1/4 teaspoon ginger
salt and pepper
oil (for frying)
3 cups prepared basmati rice
1 teaspoon finely chopped fresh chili pepper
1 lb fresh mushrooms, coarsely chopped
1 onion, finely chopped
oil (for frying)
salt and pepper
fresh cilantro, finely chopped,for garnish (optional)

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



Lamb steaks with Moroccan spiced rice image

Try these lamb steaks with a Moroccan flavour

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

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



Moroccan-Spiced Vegetables image

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

1 large onion
1 garlic clove
1 medium fennel bulb (sometimes called anise; about 1/2 pound)
1 large zucchini
2 small carrots
1 large vine-ripened tomato
2 tablespoons extra-virgin olive oil
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
freshly ground black pepper

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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