Moroccan Chicken Rice Tagine – One-Pot 30-Minute Meal Prep
Moroccan Chicken Rice Tagine – One-Pot Ingredients
- 2 lbs bone-in skinless chicken pieces (thighs, breasts, drumsticks, or a mix)
- 1 tsp turmeric
-
1 1/2 tbsp The Fit Cook Land Herb & Garlic Blend
cumin + coriander + garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Rice
- 1½ cups long grain rice (basmati or jasmine), rinsed
-
½ cup red onion, chopped
1/2 medium red onion
- 1 tbsp olive oil
- 2 cups water (or enough to cover rice by 1/2-inch)
- ½ tsp turmeric
- ½ tsp salt
Vegetables
- 1½ cups zucchini, cut into 1-inch pieces
- 1½ cups zucchini, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp turmeric
- ¼ tsp black pepper
- 1 tsp olive oil
Garnish
- 2 tbsp fresh parsley or cilantro, chopped
Steps
Step 1
Cut zucchini and eggplant into 1-inch pieces. Sprinkle with salt and let rest 10 minutes to pull out excess moisture. Pat dry, then toss with turmeric, black pepper, and olive oil. Set aside.
Step 2
Mix the turmeric, Land Herb & Garlic Blend, salt, and pepper. Pat the chicken dry and season generously on all sides.
Step 3
Heat olive oil in your tagine base or Dutch oven over medium-high. Sear the chicken 2–3 minutes per side until golden brown. Remove and set aside.
Note: Don’t skip this step — those bits stuck to the bottom of the pot? That’s free flavor. Don’t waste it.
Step 4
In the same pot, add olive oil and sauté the red onion 1–2 minutes until softened. Add the rinsed rice and stir to coat in the oil and drippings for about 1 minute. Add turmeric and salt. Pour in water until it covers the rice by about half an inch.
Step 5
Nestle the seared chicken on top of the rice. Arrange the seasoned zucchini and eggplant over the chicken. Cover with the lid and cook on low heat for about 20 minutes — until the rice absorbs the water and the chicken hits 165°F internal temp.
Step 6
Remove the lid. Garnish with fresh chopped parsley or cilantro. For meal prep, divide into 4 containers — rice, chicken, and vegetables in each.