One-Pan Moroccan Chicken and Rice with Chickpeas
Author: Kira O.
Recipe type: Entree
Cuisine: African
Serves: 5
- 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
- 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
- Using a tong, remove chicken and add tomatoes, rice, and thyme, chicken broth, and chicken bouillon.
- Bring to a boil, add chicken thighs, cover and reduce heat to low.
- Simmer until liquid is absorbed, about 25 minute, add chickpeas, spinach the last 10 minutes
- Serve warm alone or with salad
Recipe by Afropolitan Mom at https://www.theafropolitanmom.com/one-pan-moroccan-chicken-and-rice-with-chickpeas/
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