Ingredients
-
3
-
1
-
4
-
-
2
-
2
-
1
-
1/2
-
1/2
-
1
-
1/8
-
8
-
1/2
-
1 1/2
-
4
Directions
Casablanca Chicken and Rice (Zwt3 North Africa), North African style chicken and rice from Maria Luisa Scott and Jack Denton Scott’s book Rice:More than 250 Unexpected ways to Cook the Perfect Food They recommend serving it garnished with plain yogurt and a salad of tomato or avocado, or pineapple slices , I made this recipe during ZWT3 & it was wonderful Quick Sunday night dinner with lovely flavours It was easy to put together & everything just worked well Next time I will add a little more of the spices to our taste We had a green salad with ranch dressing with this, which was a perfect mix of tastes Thanks acerast for sharing this recipe
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Steps
|
1
Done
|
In a Dutch Oven, Heat the Butter and Oil Over Medium Heat. |
|
2
Done
|
Evenly Brown the Chicken, Seasoning With Salt as You Go. |
|
3
Done
|
Remove the Thighs, and Stir in the Onions and Garlic. Cook For 5 Minutes or Until They Are Soft - Do not Brown. |
|
4
Done
|
Return the Thighs to the Pot and Spoon the Rice Between Them. |
|
5
Done
|
Place the Peanut Butter and Broth in a Blender or Food Processor; Blend Until Smooth and Incorporated. |
|
6
Done
|
Add the Cumin, Coriander, Ginger, and Hot Red Pepper Flakes to the Peanut Butter Mixture; Blend Briefly. |
|
7
Done
|
Stir in the Tomatoes and Pour Over the Chicken and Rice. |
|
8
Done
|
Bring the Casserole to a Boil, Cover, Loser the Heat and Simmer For 30 Minutes, or Until the Thighs and Rice Are Just Tender. |
|
9
Done
|
Add the Eggs to the Pot, Spooning the Rice Over Them, Cover and Cook For 5 Minutes or Until the Eggs Are Heated Through. |
|
10
Done
|
Serve With Plain Yogurt and a Salad of Tomato or Avocado, or Pineapple Slices. |
