Martha Stewart Moroccan Chicken and Rice with Chickpeas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Martha Stewart Moroccan Chicken and Rice with Chickpeas calories by ingredient
Introduction
To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes. To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.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
Directions
- 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.