One-Pan Moroccan Chicken and Rice with Chickpeas
 
 
Easy to make, flavorful and packed with healthy protein
Author:
Recipe type: Entree
Cuisine: African
Serves: 5
Ingredients
  • 2 tbsp oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1½ lb. bone-in chicken thighs, cut into halves
  • ½ tsp dried thyme
  • 1 tsp curry powder
  • ½ tbsp cayenne pepper
  • 1 packet chicken bouillon
  • 1 14.5 oz. cans diced or crushed tomatoes
  • 2 cup uncooked long grain rice
  • 1-1/2 cup chicken broth
  • 1 can chickpeas, drained, rinsed
  • 10 oz. chopped spinach, thawed, water squeezed out
Instructions
  1. In a medium to large size non stick skillet, heat oil and add garlic, onion and chicken thighs skin-side down and sear for about 7-8 minutes
  2. Using a tong, remove chicken and add tomatoes, rice, and thyme, chicken broth, and chicken bouillon.
  3. Bring to a boil, add chicken thighs, cover and reduce heat to low.
  4. Simmer until liquid is absorbed, about 25 minute, add chickpeas, spinach the last 10 minutes
  5. Serve warm alone or with salad
Recipe by Afropolitan Mom at https://www.theafropolitanmom.com/one-pan-moroccan-chicken-and-rice-with-chickpeas/