Monday, February 20, 2012

Moroccan Chicken and Rice

I made this for dinner the other night and it's possibly the most delicious thing I have ever made. It was well worth the hour or so that it took to prepare and cook it.

vegetable oil
4 boneless, skinless chicken breasts
1 cup onion, chopped or thinly sliced
1 cup chicken broth
1 tsp minced garlic
1/2 freshly grated ginger
1 satsuma, squeezed
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp coriander

Cook the chicken in 2-4 tbsp of oil, depending on the size of your pan. Let it brown on one side and then turn over. Stir in the other ingredients and bring to a boil. Then cover and simmer until the chicken is cooked through (25 - 35 min)

Chicken broth
1 tsp honey
1/2 tsp cinnamon
1/3 cup pistachios, shelled and chopped

Cook the rice (stovetop or in a rice maker) with the chicken broth. Once it's done, stir in the honey, cinnamon, and nuts. I highly recommend serving the chicken atop the rice with the sauce poured over it.

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