Recipe: Tasty Moroccan Chicken Rice Bowl

Moroccan Chicken Rice Bowl. To make a Moroccan chicken and rice bowl, cover chicken with a spice rub and then grill until cooked through. Chicken Prep - Start by mixing together the spice rub. Then take your breasts or thighs and get them well coated in the spices.

Place the chicken a plate or pie dish, coat with spice mixture. In a medium skillet, heat oil over medium-high heat. The BEST Moroccan Chicken Couscous Bowl. You can cook Moroccan Chicken Rice Bowl using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Moroccan Chicken Rice Bowl

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

Nothing better and more filling than a nice bowl filled with protein and veggies. All the goodness in one bowl. Easy to put together and so delicious you would want to make this Moroccan Chicken Couscous Bowl recipe weekly. They are perfect to pack on the go as well.

Moroccan Chicken Rice Bowl step by step

1. 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..
2. In a large bowl add chicken, olove oil and Moroccan spice mix. Toss to coat..
3. 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..
4. 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..
5. Divide rice or couscous between 4 bowls, then top with chicken and tomatoes, onions, and green onions.

I paired the Moroccan chicken with some Moroccan whole wheat couscous however you can just use brown rice if you prefer. Since it was Moroccan chicken, couscous was more appropriate to pair this dish with. I must also add that if you keep the amounts you are going to need a fairly large pot. Heat a tbsp oil in a large frying pan. Add the spring onions and cook for a minute.