Casablanca Chicken and Rice (Zwt3 North Africa)

Recipe by Acerast
READY IN: 55mins




  • In a dutch oven, heat the butter and oil over medium heat.
  • Evenly brown the chicken, seasoning with salt as you go.
  • Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
  • Return the thighs to the pot and spoon the rice between them.
  • Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
  • Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
  • Stir in the tomatoes and pour over the chicken and rice.
  • Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
  • Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
  • Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.