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Moroccan Chicken with Basmati Rice

by Sylvia Kapsandoy on September 10, 2015

For the Chicken Mixture: 

  • 8 chicken thighs (skinless)
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 3 carrots (sliced)
  • 3 celery sticks (sliced)
  • 2 cloves garlic (minced)
  • 1 ½ tbsp minced fresh ginger
  • 1 ½ tbsp USimplySeason's Tabil Spice Blend
  • 1 cup diced red tomatoes
  • 1 cup garbanzo beans (drained)
  • 1 zucchini (sliced)
  • 1 lemon (juice and zest only)
  • Sea salt to taste

Bring a large pot of generously-salted water to boil and add the chicken thighs; continue to boil for 20 minutes. Boil the chicken thighs whole in salted water for about 20 minutes. Remove thighs from the water and allow to cool. Strain the cooking water through a cheesecloth-covered bowl; repeat as necessary until the water is clear.

Add 1 tablespoon of olive oil to a deep, flat pan or Dutch oven, and apply medium heat. Once the oil is heated, add in the onion, carrots, celery, garlic and fresh ginger and saute until the onions turn translucent. Mix in USimplySeason Tabil Spice Blend, diced tomatoes and 1 cup of the strained cooking water. Bring this mixture back up to a boil and add the cooked chicken thighs, cover and simmer for 20 minutes. Add in the zucchini and drained garbanzo beans, cover and allow to cook for an additional 20 minutes.

As the mixture is cooking, prepare one box of your favorite couscous or basmati rice according to the package directions, with an optional dash of  USimplySeason Tabil Spice Blend folded in. Once the couscous or rice is finished, use it as the flavorful base to your dish, topping it with the hot spiced chicken thigh and vegetable mixture in deep bowls. Just before serving, top with the lemon juice and zest for a refreshing bite of citrus.