Moroccan Chicken Rice Recipes

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.

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

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.

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.

Steps:

• Coat chicken with the ras el hanout. Fry the onion in butter until soft.
• Add the chicken, then cook for a few mins more.
• Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas.
• Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid.
• Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.

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.