Moroccan Chicken Khlea with Italian Twist
A unique fusion dish blending Italian flair with the rich flavors of Moroccan khlea. Chicken is slow-cooked in a rich and aromatic sauce, perfect for a cozy night in.
Ingredients
- ●1 pound boneless, skinless chicken thighs chickencut into 1-inch pieces
- ●1 cup khleadried and crumbled
- ●1 cup denseshort-grain rice
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cumin
- ●1 teaspoon paprika
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the chicken, cumin, paprika, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- 5
Add the khlea and dense rice to the saucepan. Stir to combine.
- 6
Add 2 cups of water to the saucepan and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
- 8
Serve hot, garnished with chopped fresh herbs if desired.
- 9
Optional: Serve with a side of steamed vegetables or a simple green salad.