Best North African Chicken And Rice Recipes

Casablanca Chicken and Rice (Zwt3 North Africa) image

Provided by Acerast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 tablespoon olive oil
4 large chicken thighs
salt
2 medium onions, chopped
2 garlic cloves, minced
1 cup long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon fresh ginger, chopped
1/8 teaspoon red pepper flakes
8 ounces tomatoes, mashed with a fork
1/2 cup smooth peanut butter
1 1/2 cups chicken broth
4 hard-boiled eggs
plain yogurt, garnish (optional)

Steps:

In a dutch oven, heat the butter and oil over medium heat.
Evenly brown the chicken, seasoning with salt as you go.
Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
Return the thighs to the pot and spoon the rice between them.
Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
Stir in the tomatoes and pour over the chicken and rice.
Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.

Nutrition Facts : Calories 793.5, Fat 49, SaturatedFat 15.3, Cholesterol 313.9, Sodium 636.9, Carbohydrate 53, Fiber 4.2, Sugar 7.8, Protein 37

North African Spiced Chicken image

Provided by CaliforniaJan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1 pinch cayenne powder
4 boneless skinless chicken breasts
canola oil

Steps:

Preheat the grill to medium-high.
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.