Moroccan Spiced Chicken with Smokey Rice

chicken dinner easy gluten free morrocan rice Dec 07, 2020

This recipe was actually a mistake, I was short on time and ideas for dinner, so I thought I'd "Cheat" with some Moroccan seasoning I had in the back of the spice drawer..... Turned out it was super tasty, the rice is very versatile so if you want to switch up what veggies you put through it, go right ahead!

 

Serves: 2

Time: 55 minutes

 

Ingredients for Chicken:

 

2 chicken breast or thigh fillets

2 tbsp Moroccan seasoning - see tips

2 tbsp toasted sesame seeds

1 tbsp toasted nigella seeds

1-2 tbsp ghee for cooking 

 

Ingredients for Smokey Rice:

1 cup (soaked) basmati rice

1 brown onion, roughly chopper

2 garlic cloves, crushed

1/2 zucchini, cubed

4 mushrooms, cubed

1 green capsicum, cubed

2 tbsp toasted pinenuts

1/4 cup currants (optional)

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper to taste

Ghee or olive oil to cook

Zest of 1 lemon

Method:

Rinse soaked rice (Ideally it's been soaked for at lease 4-6 hours) then cook as per your preferred method. On the stovetop, add rice to pot, add 2 cups of water and bring to boil. Place tight lid on pot and reduce to low heat to absorb water, 10-15 minutes. If you have a rice cooker and that's how you prefer to cook rice, then go for that option by all means!

Cut chicken breast or thighs into strips, you can do this as small as you like. the smaller the strip the quicker they will cook. Small strips are great for kids!

In a small frypan, toast the sesame seeds and nigella seeds, transfer to a shallow bowl and add the Moroccan seasoning. Put your chicken strips into the bowl with the seasoning and toss to coat in the spices and seeds.

Heat the ghee for the chicken in a frying pan (If you have one with a lid, that's useful as it can be quite messy!) Once the ghee is heated place your chicken strips into the hot frypan and cook 3-4 minutes each side until browned and cooked through. When cooked turn off heat and place lid on to keep warm until ready to serve.

 When the rice is almost cooked, in a separate frypan, heat the oil or ghee and fry off the onion, garlic, zucchini, mushroom, and capsicum. Add in the garlic powder and smoked paprika, when almost cooked, season with salt and pepper to taste.

Transfer your cooked rice into a large serving bowl, add the cooked veggies, zest of one lemon, and stir through to combine.

In the small frypan you toasted your seeds in, or the same one you just fried your veggies in, toast the pignuts until golden.

Tips:

You can make your own Moroccan seasoning quite easily, alternatively, you can just buy it from the shops. Id' be checking what's in the ingredients list though and making sure there's no nasties in there!

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