This Latin-Fusion dish combines the traditional Rice with Chicken dish with Moroccan flavors using sweet paprika, cumin, ginger, coriander, raisins, and olives!
Author: George Duran
Recipe type: Lunch, Dinner
Cuisine: Fusion
Ingredients
sweet paprika 2 teaspoons
ground cumin 2 teaspoons
ground ginger 1 teaspoon
ground coriander 1 teaspoon
ground pepper ¼ teaspoon
salt 2 teaspoons
olive oil 3 tablespoons
bone-in chicken thighs 8
large onion 1
garlic cloves 6
medium or long grain rice 1½ cup
golden raisins 1 cup
kalamata olives 1 cup
chicken stock 3 cups
bay leaves 2
Juice of half a lemon
parsley or cilantro for garnish
Preparation
Mix first 6 ingredients in a large bowl and combine with 2 Tbsp. olive oil.
Pat chicken thighs dry and coat evenly with spices in bowl.
Heat your IMUSA silicone Caldero on medium-high heat and add 1 Tbsp. of olive oil.
Cook both sides of each chicken thigh until golden brown, remove and set aside.