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Spicy Moroccan Rice With Chicken Recipe

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Moroccan Rice with Chicken is a spicy, sumptuous one pot meal with an eclectic mix of spices. Moroccan food emphasizes on fresh ingredients and aromatic spice blends. The slow cooking method infuses the rich flavour of the spices into the rice.  Chicken, Onion, Butter (Salted), Rice, Chicken stock, Kabuli Chana (White Chickpeas), Parsley leaves, Cumin seeds (Jeera), Dry ginger powder, Salt, Black pepper powder, Cinnamon Stick (Dalchini), Coriander (Dhania) Seeds, Red Chilli powder, All spice powder, Cloves (Laung)   4 Chicken , de skinned & diced 1 Onion , finely sliced 2 tablespoons Butter (Salted) 1-1/2 cups Rice 3 cups Chicken stock 1/2 cup Kabuli Chana (White Chickpeas) , soaked overnight & boiled Parsley leaves , small bunch, chopped For the Moroccan Spice Blend: 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Dry ginger powder 1 teaspoon Salt 3/4 teaspoon Black pepper powder 1 inch Cinnamon Stick (Dalchini) 1/2 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Red Chilli powder 1/2 teaspoon All spice powder 4 Cloves (Laung) , powdered     30   20     To prepare Spicy Moroccan Rice With Chicken Recipe, we will first make the spice mix. In a mixer jar, combine the cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chilli powder, ground allspice, ground cloves and grind to a fine powder to make the Moroccan Spice Blend.Mix the chicken pieces with about 2-3 tablespoons of Moroccan spice blend and a little water and keep aside for 30 minutes.Heat butter in pressure cookeron medium heat and add sliced onion. Saute until soft and transparent.Add the marinated chicken pieces. Saute and cook for about five minutes in medium heat.Take the uncooked rice and add to the chicken mix. Toss for a couple of minutes and add chicken broth and chickpeas.Pressure cook until one whistle and allow the pressure to release naturally.Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with Pomegranate Mint Cocktail Recipe and a Rich Chocolate Cheesecake Recipe as dessert.