Best 3 Casablanca Chicken And Rice Zwt3 North Africa Recipes

CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)

Steps:

• In a dutch oven, heat the butter and oil over medium heat.
• Evenly brown the chicken, seasoning with salt as you go.
• Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
• Return the thighs to the pot and spoon the rice between them.
• Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
• Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
• Stir in the tomatoes and pour over the chicken and rice.
• Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
• Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
• Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.

CASABLANCA CHICKEN COUSCOUS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

NORTH AFRICAN CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.