Moroccan chicken and rice

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4

2 tablespoons vegetable oil

4 boneless, skinless chicken breasts

1 cup finely diced onion

1 cup chicken broth

2 cloves garlic, crushed

1/2 tablespoons freshly grated ginger

3 tablespoons orange juice

1/2 teaspoon ground cinnamon

1/4 teaspoon turmeric

1/4 teaspoon ground coriander


1 cup rice

2 cups chicken broth

1 teaspoon honey

1/2 teaspoon cinnamon

1/3 pistachios, shelled and chopped


  • To prepare chicken, heat oil in a large non-skillet over medium heat. Add chicken and cook for 5 minutes until it starts to brown.
  • Flip chicken over and add remaining 8 ingredients. Cover and bring to a boil, then reduce and simmer until chicken is no longer pink, about 20-25 minutes.
  • To prepare rice, combine rice and broth in a saucepan and bring to boil.
  • Cover and reduce heat, then let simmer until rice is soft and liquid absorbed. Time will vary depending on what kind of rice you use.
  • Once rice is cooked, stir in honey, cinnamon and pistachios.
  • To serve, place a bed of rice on each plate and top with chicken. Pour sauce overtop.


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