Moroccan Spiced Chicken with Rice and Cauliflower
Source: Spice it up! Holiday 2012

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes

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Ingredients

Adjust Servings:
4 (1 lb) boneless and skinless chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1/4 cup onion diced
2 garlic cloves minced
1 tablespoon fresh ginger chopped
1/4 teaspoon tumeric
1 teaspoon coriander seed
1/2 teaspoon cumin
1/4 teaspoon all spice
1/4 teaspoon cinnamon
1 teaspoon paprika
1 cup uncooked basmati rice (or long grain rice)
1 1/2 cups cauliflower cut into florets
2 1/2 cups no salt added chicken broth
1 tablespoon lemon zest
1/4 cup cilantro chopped

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 2 Starch + 1 Vegetable


Calories
373Kcal
Protein
26g
Carbohydrates
45g
Fibre
2g
Total Fat
9g
Saturated Fat
2g
Cholesterol
76mg
Sodium
187mg
Potassium
532mg
Phosphorus
298mg

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Moroccan Spiced Chicken with Rice and Cauliflower:
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Ingredients

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Preparation

1
Done

Heat oil in a skillet. Sprinkle paprika on chicken thighs. Brown chicken on both sides and transfer to a plate (10 minutes).

2
Done

In the same skillet, saute onion, garlic, and ginger. When onions are soft, add spices and rice. Stir to coat rice.

3
Done

Add cauliflower and chicken broth.

4
Done

Place chicken on top of rice mixture, sprinkle with the lemon zest and bring to a boil. Cover skillet with lid and simmer until liquid is absorbed and chicken is cooked through (approximately 30 minutes).

5
Done

Before serving, add fresh cilantro.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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