Moroccan rice with chicken and chickpeas


Contents

 1 Moroccan rice with chicken and chickpeas 

 1.1 Components 

 1.2 How to prepare

Preparation time forty minutes 

enough for four people 

Ingredients 

And a half cup of rice white long grain

 . Whole chicken cut into ten pieces

 . Pinch of coarse salt

 . Sprinkle of ground black pepper

 . Two teaspoons of vegetable oil

 . Medium onion cut into cubes

 . A clove of garlic, coarsely chopped

 . Four grains of carrots, chopped and cut into cubes

 . A teaspoon of paprika

 . ½ teaspoon ground cumin

 . Half a teaspoon of ground cinnamon

 . Three cups of chopped green beans

 . A cup of chickpeas

 . Two and a half cups of chicken broth (or water)

 . How to prepare 

 Preheat the oven to a temperature of one hundred and eighty degrees 

  Celsius and put the net rack at the lowest degree

 . Wash and dry the chicken, then season with salt and black pepper

 . Put the oil in a deep saucepan with a lid (the pot can be placed in the oven) and leave it to heat up

 . Then put the chicken pieces in the pot so that the skin is down and stir with the oil

 . Leave the chicken pieces in the oil for six minutes, until they are browned and slightly golden

 . Turn the chicken over to the other side and leave it on the fire for an additional six minutes

 . Take out the chicken pieces from the pot and put them in a large dish while leaving the pot on the fire

 . Reduce the heat under the same pot, then add the onions, garlic, and carrots, and stir the mixture using a wooden spoon for about four minutes, until the onions wilt

 . Add paprika, cumin, cinnamon, and rice, and stir gently for a minute

 . Add beans to the mixture, chickpeas, and chicken broth to the pot, stir a little, then season the mixture with salt and black pepper

 . Put the chicken pieces so that the skin is facing up over the rice mixture and leave the mixture on the fire until it boils

 . Cover the pot and then place it in the oven until the chicken is completely cooked and all the liquids around it have dried, for twenty-five to thirty minutes

 . Remove the pot from the oven and let the rice and chicken cool for five minutes before serving.