Back in the kitchen tonight!
Tonight I made grilled Moroccan chicken with baked rice. Last night I made a harissa (toasted caraway seed, coriander seed, cumin seed, olive oil, garlic, cracked red pepper, and lime juice) and marinaded the chicken in that overnight.
For the rice I sauteed whole almonds, onion, bell pepper, carrots and cinnamon in grape seed oil. once the veggies were cooked I added in the uncooked rice for about a minute coating the rice with the oil. I then added in chicken stock and some cayenne pepper and brought to a boil. Once it started boiling I transferred the rice mixture to a baking pan and put in the oven for 45 minutes.
Meanwhile I grilled the chicken on the grill....seared on direct heat and then indirect heat for about 30 minutes.
I served it with steamed green beans.
The flavor on the chicken was fantastic. The rice was good but need a touch of seasoning.
Yum!
Tonight I made grilled Moroccan chicken with baked rice. Last night I made a harissa (toasted caraway seed, coriander seed, cumin seed, olive oil, garlic, cracked red pepper, and lime juice) and marinaded the chicken in that overnight.
For the rice I sauteed whole almonds, onion, bell pepper, carrots and cinnamon in grape seed oil. once the veggies were cooked I added in the uncooked rice for about a minute coating the rice with the oil. I then added in chicken stock and some cayenne pepper and brought to a boil. Once it started boiling I transferred the rice mixture to a baking pan and put in the oven for 45 minutes.
Meanwhile I grilled the chicken on the grill....seared on direct heat and then indirect heat for about 30 minutes.
I served it with steamed green beans.
The flavor on the chicken was fantastic. The rice was good but need a touch of seasoning.
Yum!
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