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  • Jill Minerva

    Moroccan Chicken and Rice with Chickpeas - 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. Try another variation of this go-to dinner: Spiced Yellow Rice with Chicken and Vegetables, Chicken with Rice, Broccoli, and Scallions, or Chicken and Rice with Corn and Sun-Dried Tomatoes.

  • Alyssa Goolsby

    Moroccan Chicken and Rice with Chickpeas - one pot meal

  • Susan Lucero

    Comfort Food Recipes: One-Pot Meals - Martha Stewart

  • Jane Reuteler-Schmid

    Moroccan Chicken and Rice with Chickpeas Recipe Main Dishes with chicken, coarse salt, ground pepper, vegetable oil, yellow onion, garlic cloves, carrots, paprika, ground cumin, ground cinnamon, long grain white rice, green beans, garbanzo, low sodium chicken broth

  • Jamali Floral & Garden Supplies

    Moroccan Chicken and Rice with Chickpeas: Cumin and cinnamon evoke the exotic warmth of North Africa in this chicken, rice, and vegetable casserole. Sear the chicken pieces to make the skin browned and tasty, then arrange on top of the rice to steam.

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