How to meal prep abroad in Morocco! 🇲🇦 Tagine or Dutch oven = 🔥🔥🔥

Name: How to meal prep abroad in Morocco! 🇲🇦 Tagine or Dutch oven = 🔥🔥🔥
Total time: 45 min
Ingredients: 2 lb Chicken, skinless; 1 ¾ tsp Turmeric; 3 tbsp Garlic; 1 ½ tsp Salt; ½ tsp Black pepper; 7 tsp Olive oil; 1 ½ cups Rice, rinsed; ½ cups Red onion, chopped; 3 cups Zucchini; 2 tbsp Parsley, chopped

By Fit Men Cook · 45 min

Ingredients

Chicken · skinless2 lb
Turmeric1 ¾ tsp
Garlic3 tbsp
Salt1 ½ tsp
Black pepper½ tsp
Olive oil7 tsp
Rice · rinsed1 ½ cups
Red onion · chopped½ cups
Zucchini3 cups
Parsley · chopped2 tbsp

Instructions

Cut the zucchini and eggplant into 1-inch pieces, sprinkle with salt and let rest 10 minutes. Pat dry, then toss with turmeric, black pepper and olive oil. Set aside.
Mix the turmeric, herb and garlic blend, salt and pepper. Pat the chicken dry and season it generously on all sides.
Heat olive oil in a tagine base or Dutch oven over medium-high heat. Sear the chicken 2–3 minutes per side until golden brown. Remove and set aside, leaving the browned bits in the pot.
In the same pot, add olive oil and sauté the red onion 1–2 minutes until softened. Add the rinsed rice and stir about 1 minute to coat. Add turmeric and salt, then pour in water to cover the rice by about half an inch.
Nestle the seared chicken on top of the rice and arrange the seasoned zucchini and eggplant over the chicken. Cover and cook on low heat for about 20 minutes, until the rice has absorbed the water and the chicken reaches 165°F internal temperature.
Remove the lid, garnish with chopped parsley or cilantro, and divide into 4 containers with rice, chicken and vegetables in each.

Summarized from Fit Men Cook's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Rice Red onion Chicken Zucchini

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app