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Spiced Crusted Rice with Moroccan Rice-Coated Chicken and Preserved Lemon Salad

Fragrant basmati rice with a golden saffron crust served with spice-coated chicken thighs and a fresh preserved lemon salad.

HealthyChickenMain CourseRiceMoroccan
Estimated Nutrition
Calories
789.1
kcal / serving
3156.4 kcal total
Carbs
76.5g
per serving
305.8 g total
Fat
38g
per serving
152.1 g total
Protein
37.1g
per serving
148.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
piece
Preserved Lemons
rinsed, seeds and pulp removed, finely chopped
Dairy
50
g
Butter
melted
1
piece
Egg
beaten
Fruits
20
g
Currants
1
piece
Lemon
juice only
0.5
piece
Lemon
for salad, juice only
GrainsCereals
300
g
Basmati Rice
for the crusted rice
75
g
Basmati Rice
for the chicken coating, soaked in water
Meat
4
piece
Chicken Thighs
skinless, boneless, cut into strips
NutsSeeds
1
clove
Garlic
finely chopped
0.5
tsp
Cinnamon
ground
0.5
tsp
Sumac
50
g
Pistachios
unsalted, roughly chopped
4
tbsp
Flat leaf Parsley
roughly chopped
1
pinch
Saffron
soaked in 2 tbsp water
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
3
tsp
Baharat Spice Blend
4
tbsp
Flat leaf Parsley
for salad, roughly chopped
2
tbsp
Mint
roughly chopped
OilsFats
1
tbsp
Olive Oil
2
tbsp
Olive Oil
for frying chicken
2
tbsp
Extra Virgin Olive Oil
Vegetables
1
piece
Onion
finely chopped
0.5
piece
Cucumber
seeded and roughly chopped

Method

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