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Moroccan Chicken and Rice

🇲🇦 Morocco

Servings: 4 Prep: 10 minutes Cook: 25 minutes Total: 35 minutes

Ingredients

  • 1 pound chicken breast, cubed
  • 1-2 teaspoons harissa paste
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons turmeric, divided
  • 1 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 4 tablespoons olive oil, divided
  • 1 1/2 cups basmati rice, rinsed
  • 1 onion, chopped
  • 1/2 teaspoon cinnamon
  • 1 roma tomato, diced
  • 1/2 cup diced carrots
  • 1 3/4 to 2 cups water or chicken broth
  • Chopped cilantro or parsley, for garnish

Steps

  1. In a large bowl, mix chicken with harissa, lime juice, 1 teaspoon turmeric, cumin, ginger powder, salt, black pepper, garlic, and 2 tablespoons of the oil.
  2. Heat 1 tablespoon oil in a large pot or high-sided skillet over high heat. Sear the chicken for 2-3 minutes, without fully cooking it.
  3. Remove chicken to a plate and set aside.
  4. In the same pot, add the remaining oil and sauté the onions until translucent.
  5. Add the carrots, tomatoes, remaining 1/2 teaspoon turmeric, cinnamon, and rice, and mix well.
  6. Pour in the water or chicken broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the liquid is absorbed.
  8. Taste and adjust salt if needed, then return the chicken and any accumulated juices to the pot.
  9. Mix everything together, cover, and continue cooking for about 10 more minutes, until done.
  10. Remove from heat and let rest for 5 minutes before serving.
  11. Garnish with chopped cilantro or parsley and serve.

Source: amiraspantry.com