moroccan

Spiced Chicken and Rice in a Pot with Chickpeas

This dish pairs chicken thigh, boneless and skinless with long-grain rice, cooked chickpeas, drained and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

79 g Carbohydrates

18 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g chicken thigh, boneless and skinless 168 kcal
9g olive oil 80 kcal
85g onion, finely chopped 34 kcal
54g long-grain rice (dry) 197 kcal
62g cooked chickpeas, drained 102 kcal
62g frozen peas 50 kcal
12g lemon juice 4 kcal
8g cilantro, chopped 3 kcal
2g ground cumin 8 kcal
1g ground turmeric 2 kcal
0g ground cinnamon 1 kcal
201g water 0 kcal

Cooking instructions

olive oilonion
Heat olive oil in a lidded pot over medium heat. Add onion and cook until soft, 4 minutes.
chicken thighground cuminground turmericground cinnamon
Add chicken and brown lightly, 3 to 4 minutes. Stir in ground cumin, turmeric, cinnamon, and black pepper.
olive oillong-grain rice (dry)
Add rice and stir 30 seconds to coat in the spices and oil.
cooked chickpeaswater
Add water and chickpeas, bring to a boil, then reduce to low. Cover and cook 15 minutes.
long-grain rice (dry)frozen peas
Scatter in peas, re-cover, and cook 5 minutes more until rice is tender.
lemon juicecilantro
Turn off heat and rest 5 minutes. Fluff, then finish with lemon juice and cilantro.