Chicken Morocco Recipe
Marinated Chicken Breast, baked with tomato, onion, chickpeas, kalamata olives, and Mediterranean spices served over rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, paprika, cumin, cinnamon, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
Prepare the Vegetables
Preheat the oven to 375°F (190°C). Chop the tomatoes and onion. Drain and rinse the chickpeas and kalamata olives.
Bake the Chicken
In a baking dish, place the marinated chicken breasts. Layer the chopped tomatoes, onion, chickpeas, and olives on top of the chicken. Cover with aluminum foil and bake for 25-30 minutes.
Cook the Rice
While the chicken is baking, rinse the rice under cold water until the water runs clear. In a saucepan, bring 4 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for 18-20 minutes or until the water is absorbed and the rice is tender.
Serve
Once the chicken is cooked through, remove it from the oven, and let it rest for a few minutes. Fluff the rice with a fork and serve the chicken over the rice, garnished with the baked vegetables.