Spicy Moroccan Rice with Chicken Recipe
Overview
This Spicy Moroccan Rice with Chicken brings the warmth of North African flavors to your kitchen with aromatic spices, tender chicken, and fluffy rice. Perfect as a hearty main course, it’s a delightful fusion of spices that promises to please the whole family. Paired with a refreshing Pomegranate Mint Cocktail and a decadent Rich Chocolate Cheesecake, this one-pot dish can elevate any weeknight dinner or gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken, de-skinned and diced | 4 pieces |
| Onion, finely sliced | 1 |
| Butter | 2 tablespoons |
| Rice | 1½ cups |
| Chicken stock | 3 cups |
| Kabuli Chana (White Chickpeas), soaked overnight and boiled | ½ cup |
| Parsley leaves | Small bunch |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry ginger powder | ½ teaspoon |
| Salt | 1 teaspoon |
| Black pepper powder | ¾ teaspoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Coriander (Dhania) seeds | ½ teaspoon |
| Red chili powder | ½ teaspoon |
| Allspice powder | ½ teaspoon |
| Cloves (Laung), powdered | 4 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 55 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sodium | 850 mg |
| Iron | 3 mg |
Note: Nutritional values may vary based on specific ingredients used.
Instructions
| Step | Instruction |
|---|---|
| 1 | Prepare the Moroccan Spice Blend: In a grinder or mixer, combine cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chili powder, ground allspice, and ground cloves. Grind into a fine powder to make the Moroccan spice blend. |
| 2 | Marinate the Chicken: In a bowl, mix diced chicken with 2-3 tablespoons of the Moroccan spice blend, adding a splash of water to coat the chicken evenly. Let the chicken marinate for 30 minutes to absorb the flavors. |
| 3 | Sauté the Onions: In a pressure cooker, heat butter over medium heat. Add the sliced onions and sauté until they become soft and translucent. This should take about 4-5 minutes. |
| 4 | Cook the Chicken: Add the marinated chicken to the onions. Sauté and cook for about 5 minutes, allowing the chicken to start browning slightly and absorb the onion flavor. |
| 5 | Combine the Ingredients: Add the rice to the pot and toss it with the chicken mixture for a couple of minutes. Then, add the chicken stock and boiled chickpeas, stirring to combine. |
| 6 | Pressure Cook: Close the lid of the pressure cooker and cook until you hear one whistle. Turn off the heat and allow the pressure to release naturally before opening the cooker. |
| 7 | Garnish and Serve: Fluff up the rice with a fork and garnish with freshly chopped parsley leaves. Serve Spicy Moroccan Rice with Chicken as a satisfying main dish. |
| 8 | Serving Suggestion: Pair this dish with a Pomegranate Mint Cocktail and follow it with a Rich Chocolate Cheesecake for dessert to complete a balanced and flavorful meal. |
Enjoy the comforting taste of Morocco in each bite!
