One Pot Moroccan Chicken and Rice

• Gluten free

• Meat

  • 5 Chicken thighs, skin on bone in

• Produce

  • 2 Bay leaves
  • 1 handful Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 tsp Ginger, fresh
  • 1 Lemon, large zest and juice
  • 1 Lemon
  • 1 Onion, medium

• Canned Goods

  • 2 cups Chicken stock, good quality unsalted

• Condiments

  • 1/2 cup Kalamata olives

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1 pinch Black pepper, freshly ground
  • 1 Cinnamon stick
  • 1/4 tsp Cloves, whole
  • 1 Kosher salt
  • 1 tsp Paprika
  • 1/4 tsp Peppercorns, whole black
  • 1/4 tsp Red pepper flakes
  • 1 large pinch Saffron

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on hapanom.com

Description

Ingredients

• 1 cinnamon stick
• ¼ tsp whole black peppercorns
• 1 tsp cumin seeds
• 1 tsp paprika
• ¼ tsp red pepper flakes (or less, if you like less heat)
• ¼ tsp whole cloves
• 5 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 tsp fresh ginger, peeled and minced
• 1 handful fresh cilantro leaves, chopped
• 1 large pinch saffron
• Kosher salt
• a pinch of black pepper, freshly ground
• 5 chicken thighs, bone in, skin on
• 1 medium onion, coarsely chopped
• 1 cup long grain rice
• 2 bay leaves
• 1 large lemon, zest and juice
• ½ cup Kalamata olives
• 2 cups good quality unsalted chicken stock
• 1 lemon for garnish, optional

Directions

• In a heavy-bottomed pot or pan over medium heat, toast the first 6 ingredients until they start to smoke. Remove from heat and grind to a fine powder in a spice grinder or coffee grinder.*
• In a large bowl, add 3 tablespoons of oil, spice mix, garlic, ginger, cilantro, saffron, ¾ teaspoon salt and pepper. Mix to a paste. Add the chicken, rubbing the marinade over all the pieces. Cover and refrigerate for two hours to overnight.
• Preheat the oven to 350 degrees F.
• Place the oven-safe heavy-bottomed skillet or pot with a tight fitting lid over medium-high heat. Add 2 tablespoons olive oil. Place the chicken skin side down and brown, approximately 5 minutes per side. Remove the chicken and set aside. Pour off the fat and wipe the pan clean with a paper towel. Warm a tablespoon of olive oil over medium-high heat and add the onions. Cook until softened, about 3 minutes.
• Add the rice and stir to coat. Add the bay leaves, lemon juice, lemon zest, olives, chicken stock, and a pinch of salt. Bring the contents to a boil, turn off the heat, and place the chicken on top of the rice. Cover tightly with a lid and bake for 30 minutes. Remove the lid, and allow the excess liquid to cook off while in the oven for another 5 minutes. Remove bay leaves and discard. Taste and season to taste, if needed. Serve with sliced lemon and enjoy!