Tunisian Chicken and Rice with Charmoula
A flavorful and vibrant Tunisian chicken and rice dish featuring a bright charmoula sauce made with herbs, spices, and preserved lemon. This recipe is naturally gluten-free and wheat-free.
Ingredients
- about 680 g Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Onion
- 4 cloves Garlic
- 1.5 cups Long-grain rice
- 3 cups Chicken broth
- 3 tbsp Charmoula paste
- 1 tbsp Preserved lemon
- 0.25 cup Cilantro
- 0.25 cup Parsley
- 1 tsp Spices (cumin, coriander, paprika, cayenne)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of boneless, skinless chicken thighs. Season the chicken with the 0.5 teaspoon of salt, the 0.25 teaspoon of black pepper, and the 1 teaspoon of spices (cumin, coriander, paprika, cayenne). Sear the chicken for 3-4 minutes per side, until nicely browned, then remove it from the pot and set it aside on a plate.
- 2Chop the 1 medium onion into 0.635 cm pieces. Add the chopped 1 medium onion to the pot and sauté, stirring occasionally, for 3-4 minutes, until the onion begins to soften. Mince the 4 cloves of garlic finely, then add the minced 4 cloves of garlic to the pot and cook for 1 more minute, stirring constantly, until fragrant, being careful not to burn it.
- 3Stir in the 1.5 cups of long-grain rice and cook for 1 minute, stirring constantly, to toast the rice grains. Pour in the 3 cups of chicken broth and bring the mixture to a rolling boil.
- 4Mince the 1 tablespoon of preserved lemon finely. Stir the 3 tablespoons of charmoula paste and the minced 1 tablespoon of preserved lemon into the boiling liquid until well combined, scraping the bottom of the pot to loosen any browned bits. Return the seared about 680 g of chicken thighs to the pot, nestling them down into the rice and liquid to ensure the chicken is mostly submerged.
- 5Reduce the heat to low (121.1°C/120°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice should be fully cooked and have absorbed most of the liquid, and the chicken should be cooked through, reaching an internal temperature of 74°C.
- 6Remove the pot from the heat and let it stand, covered, for 5 minutes; this allows the rice to finish steaming and become fluffy. Coarsely chop the 0.25 cup of cilantro and the 0.25 cup of parsley, then stir the coarsely chopped 0.25 cup of cilantro and 0.25 cup of parsley into the pot. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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