Moroccan Chicken Rice Bowl. Stir in the prawns, chickpeas and rice and cook until heated through. Serve scattered with the coriander and some extra harissa and lemon wedges on the side. Make Moroccan chicken in a slow cooker, it's easy!

This one-pot chicken and rice with dates, harissa, and pistachios is a showstopper — it's a mix of sweet and spicy, smoky and crunchy, and best of all it couldn't be simpler to prepare. There's no need to brown the chicken. The subtle freshness or orange zest. You can have Moroccan Chicken Rice Bowl using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Moroccan Chicken Rice Bowl

Prepare 1 1/2 lb. of Boneless, skinless chicken breasts, chopped.
Prepare 1 Tbsp. of Moroccan spice mix.
You need 1/4 C. of Tomato paste (see below).
Prepare 1 Tbsp. of Olive oil.
It's 3/4 C. of Broth.
Prepare to taste of Salt and pepper.
It's 1 C. of Rice, cooked or dry couscous.
It's 1 1/2 C. of Water or chicken broth.
It's 2 of tomatoes, chopped.
It's 1 of red onion, sliced.
Prepare 4 of green onions, chopped.
Prepare 1 Tbsp. of Fresh sparsely or 1 tsp. Dried.
Prepare of Moroccan Spice Mix.
Prepare 1 1/2 Tbsp. of Ground cinnamon.
Prepare 1 tsp. of Smoked paprika.
You need 1/2 tsp. of Ground ginger.
It's 1/2 tsp. of Ground nutmeg.
Prepare 1/2 tsp. of Cayenne pepper.
You need 1/2 tsp. of Sea salt.

Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives How To Make Chicken Tagine. To begin, combine the spices in small bowl. Also little cous cous so used Thai rice tossed in roasted cumin seeds. This One-Dish Moroccan Chicken Rice Bake from Wendy's Kitchen Table is a true crowd favorite.

Moroccan Chicken Rice Bowl instructions

Cook rice according to package directions. Or if using couscous, bring 1 1/2 C. Water or chicken broth to a boip in a saucepan. Once boiling, stir in the couscous and put a lid on and take off the heat. Let couscous steam until chicken is done and then fluff with a fork..
In a large bowl add chicken, olove oil and Moroccan spice mix. Toss to coat..
Heat oil in a large skillet over medium-high heat. Add in the chicken and cook for 3-4 minutes until starting to brown but not entirely cooked..
Stir in the tomato paste and chicken broth and continue to stir until the sauce thickens and the chicken cooks through about 5-7 minutes..
Divide rice or couscous between 4 bowls, then top with chicken and tomatoes, onions, and green onions.

It's the perfect blend of seasonal veggies and chicken, all in one dish and without the mess. Combine jam, seasoning, garlic, and oil in a bowl. Add chicken and stir to coat. Fried Rice is perfect for meal prep and a genius way to use leftover white rice. Chicken Burrito Bowls with quinoa and avocado salsa.