Spicy Moroccan Rice With Chicken Recipes

SPICY MOROCCAN 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 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.

EXOTIC AND SWEET MOROCCAN CHICKEN WITH SPICY RICE

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.

MOROCCAN STYLE SPICY CHICKEN & RICE - 25 MINUTES TO MAKE!

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.

SPICY MOROCCAN CHICKEN

Steps:

• In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
• In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
• Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
• Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

SPICY MOROCCAN 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 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.