Moroccan Chicken Rice Dinner
- Prep Time:
- 15 min
- Cooking Time:
- 45 min
- Serves:
- 4 - 6
Ingredients
1/2 tsp. GF ground cumin
1/2 tsp. GF ground coriander
1/2 tsp. GF ground ginger
1/2 tsp.GF ground cardamom
1/2 tsp. GF paprika
1/2 tsp. GF ground cinnamon
1/2 tsp. GF turmeric or a pinch of saffron
1 tsp. Himalayan salt
8 medium chicken thighs, boneless and skinless
2 Tbsp. Extra virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, grated or minced
14 oz. can pure chopped tomatoes
3 cups GF chicken broth
1/3 cup raisins
1/3 cup roughly chopped dry apricots
3 cups chopped baby collards
3/4 cup dry basmati rice
Optional garnish; lemon slices and chopped fresh parsley
Instructions
- Using a large bowl blend the spices (cumin to salt)
- Season the chicken with half the spices
- Using a large Dutch Oven or tagine, heat olive oil over medium heat. Once the oil is hot, sear the chicken on both sides. About 2 minutes per side. Transfer chicken onto a plate
- Add onion and garlic to the pot and saute for about 3 - 5 minutes until the onions soften. Stir in remaining spices until fragrant, then add tomatoes, chicken broth, raisins, and apricots. Bring to a boil, then stir in collards and rice
- Return chicken back to the pot and stir. Cover and bake in a preheated oven at 375 F for 30 minutes. Remove the lid and give it a good stir. Bake for 10 more minutes
- Note; if you don't have an oven-safe pot with a lid use foil paper to cover the pot
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