CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)
North African style chicken and rice from Maria Luisa Scott and Jack Denton Scott's book "Rice:More than 250 Unexpected ways to Cook the Perfect Food". They recommend serving it garnished with plain yogurt and a salad of tomato or avocado, or pineapple slices.
Provided by Acerast
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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
MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
CASABLANCA CHICKEN
Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes
Provided by Norahs Girl
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
- Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
- For spice mix: Combine everything and store in a jar or bottle.
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