Baked Moroccan rice with chicken
Buy a roast chicken on the way home to round off this dish.
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Loading... Ingredients
30 ml (2 tbsp) olive oil
1/3 cup blanched whole almonds
250 ml (1 cup) diced onion
125 m (1/2 cup) diced carrots
1/2 tsp cinnamon
250 ml (1 cup) Spekko Long Grain Parboiled Rice
4 cups chicken stock
1/3 cup sultanas
30 ml (2 tsp) orange zest
1/4 tsp cayenne pepper
1 whole roasted chicken, cut into portions
30 ml (2 tbps) shredded fresh mint
Method
1.Preheat the oven to 180 degrees C.
2.In a large pan, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes.
3.Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil.
4.Add the stock, raisins, orange zest and cayenne pepper and bring to a boil.
5.Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place the roasted chicken on top. Bake for 5 minutes to heat the chicken through.
6.Serve on a large platter garnished with the mint leaves.
Spekko tips for caterers
This is a really fragrant chicken dish which your customers will love. You can easily double this recipe.