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  • Jemma Murray

    One pot supper- Moroccan Chicken and Rice with Chickpeas, Recipe from Everyday Food, December 2010

  • Caroline Huddleston

    Moroccan Chicken and Rice with Chickpeas Recipe 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 4 carrots, diced medium 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 1/2 cups long-grain white rice 3 cups sliced green beans (about 3/4 pound) 1 cup chickpeas (15.5-ounce can), rinsed and drained 2 1/2 c low-sodium chicken broth or water

  • Alyssa Goolsby

    Moroccan Chicken and Rice with Chickpeas - one pot meal

  • Amanda Smith

    Moroccan Chicken and Rice with Chickpeas Recipe | Cooking | How To | Martha Stewart Recipes

  • Nicole Mincey

    Martha stewart chicken recipe with variations on ingredients

Related Pins

Eat Good 4 Life » Moroccan Chicken - We made this for dinner the other night. It was very good but took much longer to cook through than the 20+ minutes recommended in the recipe. The couscous recommended (recipe also in blog entry) as a side was a very good accompaniment.

  • Patricia Lawrence

    The recommended Moroccan Couscous to accompany was very good too. I used pearl couscous. Recipe here - http://homecooking.about.co...

  • Patricia Lawrence

    This made a bigger batch than we could eat in one sitting. I enjoyed leftover meals but they were not favored by the rest of the bunch. And after attempting to add new to our cuisine, I still don't like eggplant and would leave that out next time.

MOROCCAN GRILLED CHICKEN KABOBS: Recipe Courtesy of Kevin Lynch ~ Tasty grilled skewered chicken marinated in a Moroccan style spice blend. Servings: 4 Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes

moroccan-style vegetable + chickpea stew by Laura Jayson | The First Mess

Moroccan Chicken With Carrot Purée-this looks gorgeous! But a cup of oil and 4 tbs of butter to serve 6? I'm sure this can be improved.

  • Jenifer Sheldon

    yes - i would think it would taste MUCH better with a cup and 4 T of butter, instead of the oil. ;o)

  • Jenifer Sheldon

    (I'll bet that was a typo or something)

  • Deborah Bier

    I hope so! I don't mind infused oils and oil garnishes, but swimming in oil when there's so much other yumminess?

Ready for Fall? One-Pot Paprika Chicken Thighs | ReluctantEntertai...

  • Elizabeth Mckenzie

    I just tried this recipe with minor changed so I could use what I had at home. I actually added some curry powder b/c I wash short on paprika and also a pink wine, and dry time but it turned out great!

  • Beth Gillespie, CNC

    This looks amazing!

  • Susan P

    I made this dish tonight.....for color I added frozen Trader Joe's green beans during the last 30 mins of cooking time (when chicken was added back to the pan). Very good even though I'm not a fan of cooking with wine.

  • Leon Mays

    Sounds good

  • Kristi Long

    Made this tonight. Skipped the mushrooms and wine. I thought the smoky paprika was going to be too strong, but the chicken broth mellowed it out. And my whole family loved it, which is a rare event. Thank you for sharing this simple and delicious recipe.

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Slow Cooker Greek Chicken (serve w Pitas if desired)

Homemade Deli Meat - since this recipe only cooks at 200, try making in thermal cooker vs. oven (www.ChefBrandy.com)

Moroccan spiced chicken salad with bright summer flavors - perfect for a healthy and quick weeknight meal!

  • SOGRO

    Cool! I'd love to help you organically grow your brand! Can I shoot you a quick emai?

Chicken Marsala with Fettuccine... in the Crock Pot... could it get any easier?