*bell & Evans Moroccan Chicken Recipe
Saffron Orange Basmati Rice, Almonds, Raisins, Tzatziki
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Ingredients
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Chicken Marinade
Saffron Orange Basmati Rice
Toppings
Tzatziki Sauce
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, mix together olive oil, ground cumin, ground coriander, paprika, saffron threads, minced garlic, salt, black pepper, and orange juice.
- 2
Marinate the Chicken
Add the Bell & Evans chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Saffron Orange Basmati Rice
- 3
Rinse the Rice
In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear. This removes excess starch.
- 4
Cook the Rice
In a large pot, combine the rinsed basmati rice, water, saffron threads, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed.
- 5
Toppings
- 6
Prepare the Toppings
In a small bowl, mix together slivered almonds and raisins. Set aside.
Tzatziki Sauce
- 7
Make the Tzatziki
In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, and salt to taste. Mix well and refrigerate until ready to serve.