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