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 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 AND LENTILS
Categories Chicken Garlic Onion Poultry Appetizer Side Sauté Vinegar Lentil Winter Cinnamon Potluck Parsley Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
- Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
- Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
- Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
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.
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
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
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