On the menu tonight, a Moroccan-inspired chicken and Mahatma® Basmati Rice dish with all the fixings. If you’re up for experimenting with bold and fragrant spices, Morrocan food is just up your alley. With plentiful amounts of aromatic spices and herbs, this chicken and rice dish is much more than the average one-pan recipe.
In a large skillet, heat oil over medium heat. Add onions and cook for 5 minutes, stirring occasionally, until golden.
Add garlic, ginger and chicken and sauté for 5 minutes. Stir in allspice and a pinch of saffron or turmeric, if desired, rice and chicken broth. Bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and stir in lime juice.
Transfer to serving dish and garnish with cilantro.
To start, allspice, saffron, ginger root, and garlic offer up a bounty of flavors characteristic of many traditional soups and stews known to Morocco’s distinctly Mediterranean-influenced cuisine. With that, offering a zesty and lightly citrus touch, the use of fresh lime juice and cilantro leaves make this dish all the more true to the Moroccan spirit.
Jot this recipe down and enjoy a one-pot meal with all the taste of Morocco. The suggestion is to use about a pinch of saffron or 20 thin threads. If you’re new to saffron and up for more practice, you might also like to try out our Lime Saffron Rice.
To add an extra Moroccan touch, use cooked beef instead of chicken and add a handful of raisins to the dish.