Casablanca Chicken and Rice (North Africa)

Name: Casablanca Chicken and Rice (North Africa)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp butter; 1 tbsp olive oil; 4 large chicken thighs; salt; 2 medium onions; 2 garlic cloves; 1 cup long-grain rice; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tbsp fresh ginger; 0.125 tsp red pepper flakes; 8 oz tomatoes; 0.5 cup smooth peanut butter; 1.5 cup chicken broth; 4 hard-boiled eggs; plain yogurt

Chicken, rice and coriander come together in this Moroccan dish, fragrant with cumin and ginger and simmered on the stove.

55 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 45 min · 55 min total
Difficulty: medium

1
In a dutch oven, heat the butter and oil over medium heat. Evenly brown the chicken, seasoning with salt as you go.
2
Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
5 min
3
Return the thighs to the pot and spoon the rice between them. Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
4
Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
5
Stir in the tomatoes and pour over the chicken and rice. Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
30 min
6
Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
5 min
7
Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.