Chicken and rice

>> Thursday, April 17, 2008

chicken rice moroccan chicken riceIngredients :

    For the rice:
  • 220g rice
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1L water
    For the chicken:
  • 500g chicken ( cut into pieces)
  • 2 onions
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon fresh coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 pinch cumin
  • 1 pinch ginge

Preparation :

    For the rice:
  1. Boil the water and add salt, vegetable oil and rice.
  2. Cook for approximately 25 min or until soft. Stirring occasionally to prevent it from sticking.
  3. Drain in a strainer and run cold water over it.
  4. Shake slightly and let it stand in a warm until ready to serve or heat it in the microwave just before serving.
    For the chicken:
  1. In a large cooking pot, heat oil on medium high heat and add chicken, diced onion, paprika, curry powder, minced coriander, salt, cumin and ginger.
  2. Cook about 10 min and add 1/2 cup water.
  3. Cover and cook about one hour or until chicken is thoroughly cooked.(Water when necessary to keep the mixture wet and saucy).
  4. Serve the chicken over the rice and the sauce in a small bowl.

6 persons


Moroccan Chicken tagine

moroccan chikenIngredients :

  • 1 pound skinless, boneless chicken breast meat - cubed
  • 2 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 cup canned chickpeas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice

  1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  2. 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.
  3. 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.


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