Moroccan Turmeric Rice Recipes

MOROCCAN SPICED LAMB

Steps:

• Warm a medium skillet and add oil and onions and sauté for about 5 minutes.
• Add cumin, coriander, cinnamon and stir well.
• Add ground lamb (or the equivalent of about two cups of protein of choice), apricots, chili flakes and salt. Stir well allowing meat to brown and cook through. Be mindful not to overcook.
• You may wish to drain the excess liquid, however I prefer to keep it in and spoon it over the rice when I serve for extra flavour.
• Serve with approximately a half cup each of turmeric rice and tomatoes, and a 1/4 cup dollop of hummus.

QUICK MOROCCAN CHICKEN STEW

Steps:

• Heat the ghee in a cast-iron skillet or medium Dutch oven over medium-high heat.
• Add the diced chicken thighs to the pot and cook, 5-6 minutes, until chicken is mostly cooked. Transfer chicken to a bowl.
• Lower the temperature to medium, and add the onion, bell peppers, carrot, and garlic to the pot. Saute, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
• Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, raisins and cooked chicken; stir well.
• Cover the pot and cook at least 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
• Serve with Ginger-Turmeric Rice and toasted almonds.

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 RICE (PILAF)

Steps:

• Saute: Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
• Simmer: Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 5 - 10 minutes.
• Rest: Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.

MOROCCAN TURMERIC CHICKEN STEW

Steps:

• Heat a large pot over high heat with extra virgin olive oil.
• Add carrots, onions and garlic. Sauté 4-5 minutes until tender.
• Place diced chicken in the pot. Sprinkle with salt and pepper. Cook 8 minutes until chicken is almost cooked through. It doesn't have to be done at this point.
• To the pot, add turmeric, coriander, ginger, cinnamon, diced tomatoes with juices and chicken stock.
• Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on a low heat.
• Serve with cooked cauliflower rice, white or brown rice and parsley for garnish.

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 STYLE CHICKEN AND BASMATI RICE

Steps:

• On the menu tonight, a Moroccan-inspired chicken and Mahatma® Basmati Rice dish with all the fixings. If you're up for experimenting with bold and fragrant spices, Morrocan food is just up your alley. With plentiful amounts of aromatic spices and herbs, this chicken and rice dish is much more than the average one-pan recipe.
• Step 1 In a large skillet, heat oil over medium heat. Add onions and cook for 5 minutes, stirring occasionally, until golden.
• Step 2 Add garlic, ginger and chicken and sauté for 5 minutes. Stir in allspice and a pinch of saffron or turmeric, if desired, rice and chicken broth. Bring to a boil.
• Step 3 Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and stir in lime juice.
• Step 4 Transfer to serving dish and garnish with cilantro.

SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS

Steps:

• Gather the ingredients.
• Heat the broth to nearly boiling, then hold warm over low heat.
• In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
• Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
• Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.

MOROCCAN TURMERIC RICE

Steps:

• * Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• * Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• * Sprinkle with parsley, if using, and serve warm.

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.

MOROCCAN CHICKPEA BOWL WITH TURMERIC RICE RECIPE

Steps:

• In a rice cooker or on the stovetop, combine the rice, turmeric powder and water, and cook according to the manufacturer's directions. Let the rice stand, covered, for 10 minutes after cooking, then fluff with a fork before using with the recipe.
• Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion and saute for 5 minutes, until softened. Add the garlic and saute for a minute longer.
• Stir in the harissa, ginger, cinnamon, diced tomatoes, and add 1 teaspoon of salt, and ½ teaspoon ground black pepper. Cook for a minute longer.
• Add the water, lemon juice, sweet potatoes, carrots, zucchini, goji berries and apricots. Bring to a boil over high heat, then cover and reduce heat to low. Cook 30 minutes or until vegetables are tender.
• Stir in the garbanzo beans, olives and ¼ cup cilantro. Cover and cook for 5 minutes longer. Adjust seasonings if desired, then remove from heat and cover until ready to use.
• When ready to serve, spoon turmeric rice into a serving bowl and spoon the Moroccan medley generously on top. Finish with as much coconut yogurt as desired, and sprinkle with additional cilantro.