adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan chicken and rice one-pot
Moroccan chicken and rice one-pot
0 Likes
Prep Time:
4 minutes
Cook Time:
105 minutes
Total Time:
109 minutes
Sizzle up a flavorful one-pot Moroccan chicken bake with cumin, turmeric, cinnamon, and ginger. Finish with a dollop of yogurt for an extra kick!
Ingredients:
  • 5.00 gm ground cumin
  • 1/4 tsp ground turmeric
  • 1.2kg whole chicken, cut into 8 pieces
  • 60ml (1⁄4 cup) extra virgin olive oil
  • 2 brown onions, cut into thin wedges
  • 20.00 ml finely grated fresh ginger
  • 1 cinnamon stick
  • Pinch of saffron
  • 392g (2 cups) mountain blend rice
  • 750ml (3 cups) salt reduced chicken style liquid stock
  • 250ml (1 cup) water
  • 45g (1/4 cup) currants
  • 50g preserved lemon, flesh removed, rind finely sliced
  • 120g drained green Sicilian olives
  • 1 piece Lebanese bread, cut into thin strips
  • 57.20 gm honey
  • Fresh coriander, to serve
  • Tamar Valley Greek Style Yoghurt or tzatziki, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Mix cumin and turmeric in a small bowl and rub the mixture over the chicken. Season with salt and pepper.
  • In a large flameproof casserole dish over medium heat, heat half of the oil. Cook the chicken in batches for 2-3 minutes on each side until golden brown. Transfer the chicken to a plate.
  • In a pan, heat the remaining oil and add the onion. Sauté for 3-4 minutes until soft and golden. Mix in the garlic, ginger, cinnamon, and saffron, and cook for 1 minute. Incorporate the rice and stir well to coat. Pour in the stock and water, bring to a boil, then reduce the heat to low. Simmer uncovered for 10 minutes.
  • Combine juicy chicken, plump currants, zesty preserved lemon, and briny olives in a baking dish. Seal with a cover and let it bake to perfection for 1 hour.
  • Uncover and place the bread in the baking dish. Lightly coat with oil. Bake for an additional 10-15 minutes until the bread turns golden and crispy.
  • Drizzle honey and sprinkle coriander, then spoon over yogurt or tzatziki. Serve with lemon wedges.

Similar Recipes