@johngs: Moroccan Style Chicken Rice One Pot – Recipe below Serves 4 600g boneless, skinless chicken thighs fillets 2 tsp ras el hanout 1 tsp ground cumin ½ tsp turmeric The juice of ½ a lemon 3 tbsp olive oil 1 onion, roughly chopped 3 cloves garlic, crushed A preserved lemon, seeds removed and finely chopped 250g basmati rice 1 x 400g tin chickpeas, drained 450ml chicken stock 60g pitted olives, sliced A handful of roughly chopped coriander leaves Salt and pepper 1. Chuck the chicken thighs into a mixing bowl and add 1 tsp of ras el hanout, ½ tsp cumin, the turmeric, lemon and plenty of salt and pepper. Mix well. 2. Heat 2 tbsp of the oil in a large non-stick frying pan over a medium heat and seal the chicken for 3-4 minutes a side. Remove from the pan and set to one side. 3. Heat the remaining oil in the pan over a medium heat and add the onion and cook, stirring occasionally, for 4-5 minutes until soft. Add the garlic, preserved lemon, remaining 1 tsp ras el hanout and ½ tsp cumin and cook, stirring occasionally, for 30 seconds until fragrant. 4. Tip in the rice and chickpeas and then pour in the stock. Mix well. Return the chicken to the pan and all the resting juices. Cover and bubble rapidly for 6-8 minutes until the liquid has gone. Reduce the heat to low and cook for 18-20 minutes until the chicken is cooked through and the rice super fluffy. Scatter over the olives and coriander and serve immediately.

John GS

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Wednesday 02 September 2026 16:32:52 GMT