Moroccan chicken and rice

Ingredients

• Chicken
• 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
• Rice
• 1 cup rice
• 2 cups chicken broth
• 1 teaspoon honey
• 1/2 teaspoon cinnamon
• 1/3 pistachios, shelled and chopped

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Preparation

• 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.