This is a tried and true recipe that I absolutely love. It’s from a Jewish Moroccan recipe book I got as a gift from my brother in law and every recipe I have tried from it turned out incredibly delicious! I will post more of the recipes, I promise. This recipe is also a hit with kids, my boyfriend’s son has requested I make it for two weekends in a row!
Try it out sometime, you won’t regret it. Recipe below the photo.
- 2 cups of rice (I used basmati)
- 8 chicken thighs – washed thoroughly
- 2 large carrots – sliced
- 1 large onion – chopped
- 1 celery stalk – chopped
- 1 red pepper – chopped
- 2 tbsp chicken soup powder
- 1/4 tsp cumin
- pepper to taste
- 1 tbsp grapeseed oil
- In a large pot add the grapeseed oil and fry the onion on medium heat until golden. A few minutes.
- Add 5 cups of water, the carrots, celery, pepper, chicken soup powder, cumin and black pepper. Bring to a boil.
- Once boiling add the chicken, one thigh at a time and allow the soup to come to a boil again before adding the next thigh. This prevents foaming. Cook on medium heat for 40 minutes.
- In a separate large pot add the rice and a little bit of oil. Fry for a few seconds and add the entire contents of the pot with the chicken to it.Stir carefully and lower the heat. Cook for another 20 minutes. Remove from heat, cover and let it sit for a few minutes, that way the rice keeps cooking in the steam.