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One-pot Moroccan chicken and rice with silverbeet

Name: One-pot Moroccan chicken and rice recipe
Yield: 4
Ingredients: 6 (800g total) chicken thigh fillets, skinless; 60ml olive oil; 1 onion, thinly sliced; 1 bunch silverbeet, stalks thinly sliced (you’ll need 2 cups stalks), leaves roughly chopped; 40.00 ml ras el hanout (see note); 40.00 ml Essentials Tomato Paste; 400g basmati rice; 400g can chopped tomatoes; 400g can chickpeas, rinsed, drained; 1l chicken stock; 50.00 ml roughly chopped coriander, plus extra sprigs, to serve; Greek-style yoghurt, to serve

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One-pot Moroccan chicken and rice with silverbeet

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by Tom Walton

Oct 17, 2024

"I’ve been making versions of this dish for years, changing up spices, proteins or vegies. It’s a hearty, nourishing dish that is pretty foolproof for all cooking levels. It’s also great made ahead and reheated, so embrace leftovers. Any dark leafy green can be used here." – Tom Walton.

Recipe note: Ras el hanout is a spice mix found in various forms in Tunisia, Algeria and Morocco. The name means ‘head of the shop’ in Arabic, and implies a mixture of the best spices the seller has to offer. It’s available from supermarkets, specialty grocers and spice merchants.

6 (800g total) chicken thigh fillets, skinless
1/4 cup (60ml) extra virgin olive oil
1 onion, thinly sliced
1 bunch silverbeet, stalks thinly sliced (you’ll need 2 cups stalks), leaves roughly chopped
2 tbs ras el hanout (see note)
2 tbs Woolworths Essentials Tomato Paste
2 cups (400g) basmati rice
400g can chopped tomatoes
400g can chickpeas, rinsed, drained
4 cups (1L) chicken stock
2 1/2 tbs roughly chopped coriander, plus extra sprigs, to serve
Greek-style yoghurt, to serve

Method

1.

Season chicken all over. Heat the oil in a large deep frypan over high heat. Cook chicken, turning occasionally, for 3-4 minutes, until browned all over. Transfer to a plate. Reduce heat to medium, add onion and silverbeet stalks. Cook, stirring often, for 3 minutes, or until softened. Add ras el hanout and tomato paste and cook, stirring occasionally, for 1-2 minutes, until paste is roasted and spices are fragrant. Stir in leaves and cook, stirring occasionally, for 1-2 minutes, until just wilted.
2.

Stir in rice, tomatoes, chickpeas and stock and season. Increase heat to high and bring to the boil, stirring to combine. Nestle in chicken, cover and simmer over low heat for 25 minutes, or until chicken is just cooked. Remove from heat and stand for 5-10 minutes, loosely covered, to rest.
3.

Serve with extra coriander sprigs and a dollop of yoghurt.