Way to prepare rice chicken Moroccan way

Way to prepare rice chicken Moroccan way


  • 1 rice Moroccan chicken and chickpeas 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 Tagine Moroccan lamb and peach (Prunus Casserole) 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation

Moroccan rice with chicken and chickpeas


  • A cup and a half of white long grain rice.
  • Whole chicken, cut into ten pieces.
  • Pinch of coarse salt.
  • Pinch of ground black pepper.
  • Small tablespoons of vegetable oil.
  • Medium onion, cut into cubes.
  • Cloves garlic, coarsely chopped Van.
  • Four grains of chopped carrots and clip cubes.
  • A teaspoon of paprika.
  • ½ teaspoon ground cumin.
  • Half a teaspoon of ground cinnamon.
  • Three cups of green beans, chopped.
  • Cup of beans chickpeas.
  • Kuban and a half of chicken broth (or water).

How to prepare

  • Oven heating on a hundred and eighty degrees Celsius and put the shelf at the bottom of the degree of networking.
  • Wash chicken and dried and then marinade with salt, black pepper.
  • Put the oil in a deep saucepan cover him (can be equally placed in the oven) and left until heated then put the chicken pieces as much so that the skin down and move it with oil.
  • Leave the chicken pieces with oil for six minutes until Taathmr becomes slightly golden color.
  • The heart of the chicken to the other face and leave it on fire for six additional minutes.
  • Directed chicken pieces from the pot and put them in a large pot leaving Tbaiq on fire.
  • Relieve fire under the same amount then add the onion, garlic, carrots and stir the mixture using a wooden spoon for about four minutes until the onion wilts.
  • Add paprika, cumin, cinnamon, rice, and stir the mixture gently for a minute.
  • Add beans to blend, beans and chickpeas, and chicken broth to a saucepan and then flipping a little seasoning mixture with salt, black pepper.
  • Put the chicken pieces so that the skin up over the rice mixture and let the mixture on fire to boil.
  • Cover the pot and then put it in the oven until fully cooked chicken and dry all the fluid around it for a period of twenty-five to thirty minutes.
  • Pot from the oven and leave the output of rice and chicken cool for five minutes before serving.

Tagine Moroccan lamb and peach (Prunus Casserole)


  • Kg of mutton bone, cut into six pieces.
  • A quarter cup of olive oil.
  • Besltan yellow type chopped finely.
  • Half a cup of water.
  • Two hundred and fifty grams of skimmed dried peach cores.
  • Cloves of garlic.
  • Promises of cinnamon.
  • A small hanging of cinnamon powder.
  • A teaspoon of ground ginger.
  • Pinch of sea salt, sand -hsp prefer,.
  • Half a teaspoon of saffron filaments.
  • Pinch of black pepper -hsp prefer,.

For decorating:

  • Half a cup of boiled almonds and roasted.
  • Tablespoons of roasted sesame grains.
  • Sprinkle of chopped parsley leaves.

How to prepare

  • Prepare a deep saucepan or dish and place it Tagine clay on high heat above the fireplace and add olive oil.
  • Heat the oil and add the onion, ginger, cinnamon stick, garlic, meat, saffron, salt, black pepper.
  • Turn the full extent the mixture stick together to Itaglv meat and spices left by the fire for several minutes.
  • Add water to the mixture and then cover the pot or tajine and reduce heat underneath it, taking into account the mixture stirring from time to time.
  • Add a little water from time to time to Casserole if the need arises.
  • Leave Tagine or much on fire for an hour until the meat softens.
  • Add ground cinnamon, peach and cook the mixture for an additional fifteen minutes that softens and peach sauce is made thick textures.
  • Tagine lifted from the fire and decorated with sesame, almonds, and chopped parsley when serving, and submit it with bread or couscous.


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