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 WITH GOLDEN RICE
Make and share this Moroccan Chicken With Golden Rice recipe from Food.com.
Provided by alligirl
Categories Chicken
Time 30m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice according to directions on package.
- When cooked, set aside and keep warm.
- Preheat oven to 375°. Dredge chicken in flour.
- In large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.
- Add chicken breast; brown well on both sides and remove from pan. Set aside.
- Pour excess grease from skillet and wipe clean with paper towel.
- Add remaining olive oil and butter to skillet. Heat over medium high heat. Add shallots and capers; sauté for 30 seconds.
- Add lemons, coconut milk and sugar. Bring to a boil for about 1 minute.
- Spread yellow rice in the bottom of an ovenproof dish.
- Place chicken on top of rice.
- Pour coconut milk mixture over top.
- Bake for about 15 minutes or until chicken is cooked through, depending on the size of your breasts.
- Serve hot.
Nutrition Facts : Calories 618.1, Fat 31.2, SaturatedFat 16.2, Cholesterol 98.4, Sodium 488.9, Carbohydrate 54.8, Fiber 1.2, Sugar 29.2, Protein 29.3
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
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
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