Moroccan Chicken Bowl

From: Naylet LaRochelle - Miami, FL

Serves: 4


1 cup uncooked basmati rice
3/4 cup fiinely chopped salted pistachios
1/3 cup Manischewitz® Honey
4 skinless, boneless chicken breast halves
4 tablespoons olive oil, divided
1 cup shredded carrots
1/2 cup currants or raisins
2 tablespoons chopped cilantro leaves
14 oz Manischewitz® Vegetable Broth


Preheat oven to 350. Line a large baking sheet with parchment paper. In a medium saucepan, bring to boil Manischewitz ® Vegetable Broth. Stir in basmati rice and season with salt to taste. Cover reduce heat and simmer for about 20 minutes or until all broth is absorbed. Transfer to bowl fluff with fork. Let cool. Meanwhile, stir together pistachios and Manischewitz® honey. Set aside. Season chicken with salt and pepper to taste. Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. Cook chicken, turning once, for about 3-5 minutes, or until just lightly browned. Remove chicken from heat. Place chicken in a single layer on the lined baking sheet. Top with pistachio-honey mixture, dividing equally among chicken. Bake chicken for 7-10 minutes, or until chicken is completely cooked through and juices run clear. Meanwhile, add the carrots, raisins, cilantro, and remaining 2 tablespoons olive oil to basmati rice. Season with salt to taste. Stir until ingredients are well combined. When ready to serve, transfer rice to a large serving bowl add chicken to bowl. Serve immediately.

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