Full written recipe of One Pot Moroccan Chicken and Rice
Ingredients:
For dry spice mix
1 teaspoon paprika
¼ teaspoon red chili flakes
¼ teaspoon whole black peppercorns
½ inch cinnamon stick
¼ teaspoon whole cloves
1 teaspoon cumin seeds
For wet marinade
3-4 garlic cloves
½ inch fresh ginger, peeled and roughly cut
A handful of fresh cilantro leaves, roughly chopped
4 tablespoons olive oil
1 large pinch saffron
2 chicken thighs with bone and skin
Salt to taste
A pinch of black pepper, freshly ground
1 medium onion, sliced
1 cup long grain rice, washed and soaked
1 bay leaf
1 large lemon, zest and juice
½ cup black olives
2 cups chicken stock
1 lemon, for garnish
Method:
1. Preheat the oven at 180°C.
2. Bring the chicken stock to a boil.
3. To make the dry mix, dry roast paprika, chili flakes, peppercorns, cinnamon, cloves and cumin seeds. Cool it completely and then grind to a fine powder.
4. To make the wet mix, grind ginger, garlic, coriander and coarse salt in a mortar.
5. In a large bowl add 1 tablespoon olive oil, the dry mix, the wet mix and a pinch of saffron. Mix it well.
6. Add the chicken in the bowl, rub the marinade over all the pieces. Make gashes in the skin and stuff the extra marinade in it. Cover and refrigerate for two hours.
7. Pan-fry the chicken in the remaining olive oil to a light brown colour.
8. Take out the chicken and put sliced onion in same pan, saute for 2-3 minutes.
9. Add soaked and washed rice and stir to coat. Add the bay leaves, lemon zest, lemon juice, add 2 cups of boiled chicken stock, olives. Cover with a lid and cook for 5 minutes.
10. Open the lid and add the chicken to it. Then bake for 25 minutes.
11. Remove and serve hot.
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