Moroccan Chicken Bowl

Moroccan Chicken Bowl

Prep Time

20 minutes

Cook Time

35 minutes


4 people

This recipe was a contest winner in the Manischewitz family-friendly recipes contest. It is from Naylet LaRochelle of Miami, FL.


  • 1 cup uncooked Basmati rice
  • 3/4 cup finely chopped salted pistachios
  • 1/3 cup Manischewitz® Clover Honey or Golden Honey
  • 4 skinless, boneless chicken breast halves
  • 4 tablespoons olive oil, divided
  • 1 cup shredded carrots
  • 1/2 cup currants or raisins
  • 2 tablespoons chopped cilantro leaves
  • 14 oz Manischewitz® Vegetable Broth
  • Pepper
  • Salt


  • 1 Preheat oven to 350.
  • 2 Line a large baking sheet with parchment paper.
  • 3 In a medium saucepan, bring to boil Manischewitz Vegetable Broth.
  • 4 Stir in Basmati rice and season with salt to taste.
  • 5 Cover reduce heat and simmer for about 20 minutes or until all broth is absorbed.
  • 6 Transfer to bowl and fluff with fork. Let cool.
  • 7 Meanwhile, stir together pistachios and Manischewitz honey. Set aside.
  • 8 Season chicken with salt and pepper to taste.
  • 9 Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat.
  • 10 Cook chicken, turning once, for about 3-5 minutes, or until just lightly browned.
  • 11 Remove chicken from heat and place chicken in a single layer on the lined baking sheet.
  • 12 Top with pistachio-honey mixture, dividing equally among chicken.
  • 13 Bake chicken for 7-10 minutes, or until chicken is completely cooked through and juices run clear.
  • 14 Meanwhile, add the carrots, raisins, cilantro, and remaining 2 tablespoons olive oil to Basmati rice.
  • 15 Season with salt to taste.
  • 16 Stir until ingredients are well combined.
  • 17 When ready to serve, transfer rice to a large serving bowl add chicken to bowl. Serve immediately.


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