🍽️ Moroccan Chicken with Chickpea Rice

Name: Moroccan Chicken with Chickpea Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1 chicken (approx. 1.7 kg, preferably organic); 3 preserved Moroccan lemons; 0.5 lemon; 4 sprigs coriander; 3 garlic cloves; 1 small onion; 3 tbsp olive oil; 1 tsp coriander seeds; 1 tbsp paprika powder (sweet); 425 g chickpeas (can); 30 g ginger (1 piece); 1 shallot; 1 tsp turmeric; 125 g basmati whole grain rice; 450 ml poultry broth; salt; pepper

743 kcal · 30 min · 4 servings

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Ingredients

1 chicken (approx. 1.7 kg, preferably organic)
3 preserved Moroccan lemons
0.5 lemon
4 sprigs coriander
3 garlic cloves
1 small onion
3 tbsp olive oil
1 tsp coriander seeds
1 tbsp paprika powder (sweet)
425 g chickpeas (can)
30 g ginger (1 piece)
1 shallot
1 tsp turmeric
125 g basmati whole grain rice
450 ml poultry broth
salt
pepper

Instructions

1. Rinse the chicken under cold running water. Pat it dry inside and out with kitchen paper.
2. Wash the preserved lemons under cold water. Cut them in half. Scoop out the pulp with a spoon. Roughly chop the empty rinds.
3. Squeeze the hollowed lemons. Wash the coriander and shake off excess water. Peel the garlic and onion. Put the lemon rind, juice, 2 tablespoons of olive oil, coriander seeds, garlic, onion, fresh coriander, and paprika powder into a food processor. Blend until smooth.
4. Rub the chicken all over with the paste. Cover it and place it in the refrigerator for 4 to 6 hours to marinate.
5. Place the marinated chicken in a roasting pan. Roast it in a preheated oven at 180 degrees Celsius (Gas Mark 2-3) for about 70 minutes. Do not use fan-assisted heat. If the marinade darkens too much, cover the chicken with aluminum foil.
6. Rinse the chickpeas in a sieve. Let them drain well.
7. Peel the ginger and grate it finely. Peel the shallot and dice it finely. Heat the remaining oil in a small saucepan. Sauté the ginger and shallot over low heat for 2 minutes until translucent.
8. Sprinkle turmeric over the mixture. Add the rice and chickpeas.
9. Pour in enough broth to just cover the rice. Bring to a boil. Place the lid on the pot. Put the pot in the oven during the last 35 minutes of cooking time, alongside the chicken.
10. Remove the chicken from the oven after the cooking time. Cover it with aluminum foil. Place it on a platter. Put it in the turned-off oven to keep warm while the rice finishes cooking.
11. Skim off the fat that has collected in the roasting pan with a spoon. Pour about 125 milliliters of water into the pan.
12. Bring the liquid to a boil on the stovetop. Scrape the browned bits from the bottom of the pan. Season the sauce with salt and pepper. Serve the chicken with the sauce and chickpea rice.

Nutrition per serving

kcal: 743
Protein: 72 g · Fett/Fat: 33 g · Carbs: 37 g