Baked Moroccan Chicken And Rice Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Moroccan chicken and rice Recipe. Enjoy the Moroccan Cuisine and  learn how to make Baked Moroccan chicken and rice.

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat panggangan to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas – August 2007, Page 32
Recipe by Michelle Lucia

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Arabic Lamb And Potato Pie Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Lamb and Potato Pie Recipe. Enjoy our quick and easy main dish recipes and learn how to make Arabic Lamb and Potato Pie.

Serves: 7 persons
Preparation time :     30 minutes
Cooking time :     35 minutes

Ingredients

2 cups vegetable oil, for deep frying
3 cups cauliflower or 450 g, cut into large florets
500 g minced lamb
2 tablespoons olive oil
1 medium onion or 125 g, sliced
3 cloves garlic, sliced
1 medium green bell pepper or 150 g, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Flavored Mutton Bouillon
1 tablespoon tomato paste
½ tablespoon seven spices
1 cup water or 250 ml
For the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
Pinch of salt
Pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.

Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated panggangan at 200˚C for 10-15 minutes or until they are cooked.

In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.

Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.

Mash the potato with milk, butter, salt and pepper.

Pour the cauliflower mixture in an panggangan proof dish and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated panggangan at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top.

Nutritional Information:

Fats :     33.00 g
Protein :     21.00 g
Carbohydrate :     33.00 g
Energy :     510.00 Kcal

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