Martha Stewart Moroccan Chicken and Rice with Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
ð`1 whole chicken (3 to 4 pounds), cut into 10 pieces ðgCoarse salt and ground pepper ðg2 teaspoons vegetable oil ðg1 small yellow onion, diced medium ðg2 garlic cloves, roughly chopped ðg4 carrots, diced medium ðg1 teaspoon paprika ðg1/2 teaspoon ground cumin ðg1/2 teaspoon ground cinnamon ðg1 1/2 cups long-grain white rice ð`3 cups sliced green beans (about 3/4 pound) ðg1 cup chickpeas (from a 15.5-ounce can), rinsed and drained ðg2 1/2 cups low-sodium chicken broth or water
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Serving Size: Makes approximately 7-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JEALLARD.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Serving Size: Makes approximately 7-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JEALLARD.
Nutritional Info Amount Per Serving
- Calories: 364.5
- Total Fat: 15.2 g
- Cholesterol: 93.5 mg
- Sodium: 520.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 4.0 g
- Protein: 33.8 g
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