Best Moroccan Saffron Rice Recipes

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MOROCCAN RICE PILAF WITH SAFFRON



Moroccan Rice Pilaf With Saffron image

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm

Provided by Annacia

Categories     Long Grain Rice

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 cups long grain rice
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 -2 cinnamon stick
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
1/4 cup peas (fresh or frozen)
1 red bell pepper, finely chopped (or yellow bell pepper)
1 carrot, finely chopped
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
1/4 teaspoon saffron thread, crushed

Steps:

  • In a sauce pan, heat the stock almost to boiling.
  • Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
  • Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
  • Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
  • Adjust the seasoning if desired.
  • Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
  • Fluff the rice with a fork, and serve.

Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15

MOROCCAN CHICKEN ON SAFFRON RICE (WW)



Moroccan Chicken on Saffron Rice (Ww) image

I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.

Provided by lazyme

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces long-grain rice
1 pinch saffron thread
2 teaspoons olive oil
16 ounces boneless skinless chicken breasts
2 cups leeks, thinly sliced well-washed
12 dried apricot halves, thinly sliced
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
2 cups tomatoes, coarsely chopped
1 cup low sodium chicken broth
1 cup orange section

Steps:

  • In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
  • Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
  • Remove from heat; keep warm.
  • Meanwhile, in large nonstick skillet, heat oil; add chicken.
  • Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
  • Remove chicken from skillet; set aside.
  • In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
  • Add tomatoes and broth; bring liquid to a boil.
  • Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
  • Return chicken to skillet; stir in orange sections.
  • Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
  • Spoon warm rice mixture onto serving platter.
  • Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
  • SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
  • PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.

MOROCCAN CHICKEN WITH SAFFRON RICE



Moroccan Chicken with Saffron Rice image

I don't have the luxury of a tagine so I came up with the next best thing and roasted it. Flavor packed and kids love it.

Provided by Steven Hullinger @Steven_Hullinger

Categories     Chicken

Number Of Ingredients 11

6 pound(s) chicken thighs
1 box(es) yellow rice with saffron
2 pound(s) yellow potatoes
1 - lemon sliced
2 teaspoon(s) ground cumin
2 teaspoon(s) salt and pepper
2 teaspoon(s) rosemary
2 teaspoon(s) garlic
1/2 slice(s) onion
10 ounce(s) chicken stock
2 teaspoon(s) tumeric

Steps:

  • In a roasting pan, add chicken, place potatoes over the top, then layer onion slices on top of potatoes, add garlic and seasonings, then layer lemon slices as top layer. Pour chicken stock over everything.
  • Preheat oven to 350 degrees, place covered roasting pan into the oven and allow to cook for 1-1 1/2 hours until chicken is cooked through.
  • 1/2 hour before chicken is done, cook your yellow rice with saffron so that everything is done at the same time.

MOROCCAN SAFFRON RICE



Moroccan Saffron Rice image

Make and share this Moroccan Saffron Rice recipe from Food.com.

Provided by Jostlori

Categories     Long Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups rice, uncooked
3 3/4 cups water
1/2 teaspoon saffron thread, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 tablespoons butter
2 ounces pistachios, shelled and coarsely chopped

Steps:

  • Wash the rice in a sieve until the water runs clear, then drain well and set aside.
  • Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
  • Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
  • Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
  • Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.

Nutrition Facts : Calories 616.7, Fat 18.2, SaturatedFat 4.7, Cholesterol 11.4, Sodium 337, Carbohydrate 100.7, Fiber 3.2, Sugar 1.1, Protein 11

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