facebookpixelBaked Moroccan rice with chicken | Spekko Rice
Home > Recipe > Recipes > Baked Moroccan rice with chicken

Baked Moroccan rice with chicken

Baked Moroccan rice with chicken

Buy a roast chicken on the way home to round off this dish.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
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.