MOROCCAN CHICKEN AND RICE WITH CHICKPEAS

Moroccan Chicken and Rice with Chickpeas image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 13

1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
4 carrots, diced medium
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 1/2 cups long-grain white rice
3 cups sliced green beans (about 3/4 pound)
1 cup chickpeas (from a 15.5-ounce can), rinsed and drained
2 1/2 cups low-sodium chicken broth or water

Steps:

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g

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