Main Course: Moroccan-inspired Chicken with Rice Casserole


  • 1-pound (454 grams) skinless chicken breasts cut into cubes or 2 pounds (1000 grams) skinless chicken thighs/drumsticks
  • 2 tablespoons flour
  • 1 tablespoon vegetable oil
  • 2 cups of rice, preferably brown rice
  • 1 onion, chopped
  • 2 cups frozen vegetables, any blend
  • 2 teaspoons fresh ginger OR 1 teaspoon dried ginger
  • 1 ½ teaspoon cumin powder
  • 1 teaspoon cinnamon
  • ½ teaspoon chili powder
  • 4 cups water or stock
  • ½ cup raisins or dried cranberries 
  • ½ cup seeds or nuts like sunflower seeds, preferably unsalted

Directions for Preparation

  1. Toss chicken with flour. Heat oil on medium heat in a large pot. Add chicken and cook until all sides are golden brown.
  2. Except for the raisins and nuts, add the rest of the ingredients to the pot.
  3. Stir and bring up to a boil. Cover and turn down the heat to low and allow to simmer for 15 minutes.
  4. Add water if dry. Continue to cook until the rice is tender.
  5. Remove from heat and stir in the raisins or cranberries and nuts or seeds.
  6. Serve and allow people to add salt and pepper to their taste.

Moroccan food blends sweet, savory and nutty ingredients to create complex flavors. This dish uses common ingredients with a fun spice combination to make this easy, one-pot meal. Diet and mental health are connected. Eating meals filled with vegetables and lean meats or fish may be associated with feelings of wellbeing.

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