Moroccan Chicken W Brown Rice Recipes

GRILLED MOROCCAN CHICKEN AND BROWN RICE

Steps:

• Heat the 1/2 cup oil in a small saucepan over medium heat. Add the garlic and sauté until just starting to brown, about 2 minutes. Remove and discard garlic. Transfer the saucepan to a cooling rack and let oil cool to room temperature.
• Add the cooled oil to a food processor or blender, along with the 1/2 cup scallions, parsley, cilantro, paprika, cumin, salt, turmeric and cayenne (if using). Process or blend until smooth.
• Rub the mixture on both sides of the chicken breasts and let marinate 30 minutes.
• Heat grill to medium heat. Grill chicken breasts until they have reached an internal temperature of 165 degrees F, about 5 to 7 minutes a side. (Discard the leftover marinade.)
• While chicken is cooking, prepare the rice: In a large saucepan, heat the 1 tablespoon oil over medium heat. Add the 1 clove garlic and sauté until just starting to brown, about 2 minutes. Remove and discard garlic.
• Add the rice, chicken broth or stock, the 1/4 cup scallions, salt and pepper to the pan and bring to a boil. Reduce heat, cover and simmer 5 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve with the grilled chicken breasts.

MOROCCAN CHICKEN & RICE

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.

MOROCCAN CHICKEN FOR ONE

Steps:

• So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
• In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
• Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
• Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

MOROCCAN CHICKEN

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.

MOROCCAN CHICKEN

Steps:

• In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
• Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.

MOROCCAN RICE

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.

HARVEY'S MOROCCAN ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
• For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
• Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
• Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

MOROCCAN CHICKEN RICE

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.

MOROCCAN BROWN RICE (RICE COOKER)

Steps:

• Coat the rice cooker bowl with Pam.
• Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
• When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
• Fluff rice.
• Serve hot, sprinkled with a bit of the preserved lemon.

MOROCCAN CHICKEN W/ BROWN RICE

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!