Ingredients for Moroccan Chicken With Golden Rice
- 1 cup yellow rice
- 1/4 cup seasoned flour
- 4 tablespoons olive oil
- 4 tablespoons butter
- 4 boneless, skinless chicken breasts
- 1 shallot, minced
- 2 tablespoons capers, drained
- 1 lemon, juiced (about 3 tablespoons)
- 1 (13.5 ounce) can coconut milk
- 1 teaspoon sugar
- salt, to taste
- pepper, to taste
- 2 cups water
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How to Make Moroccan Chicken With Golden Rice
- Cook rice according to package directions using 2 cups of water. Set aside and keep warm.
- Preheat oven to 375°F (190°C).
- Dredge chicken breasts in flour, seasoning with salt and pepper.
- In a large oven-safe skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
- Add chicken breasts to the skillet and brown well on both sides (about 3-4 minutes per side).
- Remove chicken from skillet and set aside.
- Pour off excess grease from the skillet and wipe clean with a paper towel.
- Add the remaining 2 tablespoons olive oil and 2 tablespoons butter to the skillet.
- Heat over medium-high heat. Add shallots and capers; sauté for 30 seconds.
- Stir in lemon juice, coconut milk, and sugar. Bring to a boil and simmer for 1 minute.
- Spread cooked rice evenly in the bottom of the skillet.
- Place the browned chicken breasts on top of the rice.
- Pour the coconut milk mixture over the chicken and rice.
- Bake for 15-20 minutes, or until chicken is cooked through and the sauce is bubbly. Internal temperature should reach 165°F (74°C).
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
116g
Fat
80g
Carbs
18g
