Ingredients
- null 2 pounds skinless chicken thighs, seasoned with Moroccan rub
- null 1 cup of RiceSelect Texmati Rice
- null 2 cups of Stock of choice (Vegetable, Beef, or Chicken)
- null 2 large carrots, sliced
- null 1 large zucchini, sliced
- null 1 3/4 cups cooked chickpeas
- null 1 ½ tsp salt
- null 1 tsp pepper
- null ½ tsp turmeric
- null ½ stick of butter, diced
- null ½ red onion, thinly sliced
- null Parsley
- null Make it sweet: 2 dates, chopped
- null Make it savory: handful of olives, lemon slices
- null 2tsp olive oil
- null 1tsp cumin
- null 1 tsp paprika
- null 1 tsp coriander
- null 1 tsp turmeric
- null 1/2 tsp cinnamon
- null 1/2 tsp ground ginger
- null 1/2 tsp salt
- null 3 cloves garlic minced
Instructions
- Preheat oven to 350 degrees. Lightly grease a deep sheet pan.
- In sheet pan add, stock and rice. Sprinkle Turmeric & mix. Salt & pepper.
- On top of rice, layer carrots or zucchini & chickpeas. Add Moroccan spiced chicken
- Top it all with chopped dates (to make sweet) or olives & lemon slices (for savory)+ small dab of butter on each chicken, and onion slices for top.
- Bake for 1 hour, or until liquid is absorbed, broil for 2-3 minutes for a crispier top.
- Parsley for garnish. Serve hot.