Moroccan-Spiced Chicken & Rice Bake

Its all about quick and easy this holiday season with all the shopping, gift wrapping, and cookie making I will be doing, so I decided to try a new recipe that seemed to look quick and easy. I have never really experienced Moroccan cuisine before, and I am so glad I gave this recipe a try. I may even be searching for more GF recipes in this category as I found the blend of spices quite different and enjoyable.

I found this recipe strange enough, in a Nestle cook book of all places. Except for cooking the rice, which took about 15 minutes tops, and the 40 minute baking time, the recipe was quite easy. It calls for rice and chicken, my two favorite staples, and the flavor combination was really delightful.

The flavors were mild and soothing to the taste, and although  the blend of ingredients for the rice mixture itself seemed strange, each played off  of each other for a comforting, delicious dish. My family enjoyed it as much as I did, and it will be a regular on the table from now on. I hope you will give it a try, and that you will enjoy it as much as we did. Until next post,  have a great wheat free day!

Sharon

Moroccan-Spiced Chicken & Rice Bake

6 C cooked long or medium grain brown or white rice
1 T ground cumin
1 1/2 teas salt
1 teas ground black pepper
1 1/2 teas ground paprika
6 chicken thighs, skin removed
2 T olive oil
3 cloves garlic, finely chopped
1 can (12 oz) Nestle Carnation Evaporated Milk (I used Fat Free)
1 can (14 1/2 oz) petite diced tomatoes, drained
2/3 cup raisins
3 T lemon juice

Preheat oven to 375 degrees. Grease a 13 x 9 inch baking dish.

Combine the cumin, salt, black pepper and paprika in a small bowl. Sprinkle 2 teas of the blended spice mixture on both side of chicken thighs. (save remaining for rice mixture).

Heat the olive oil and garlic in a large skillet over medium high heat. Place the seasoned chicken in the skillet and cook on each side for about 4 minutes until browned.

Combine the cooked rice, evaporated milk, drained tomatoes, raisins, lemon juice and the left over spice mixture in a large bowl. Pour the rice mixture into the prepared baking dish. Place the chicken thighs on top of the rice mixture.

Bake for 40 minutes or until the chicken is no longer pink in the center.

This is a filling, quick, one pot gluten free dinner that everyone will enjoy, even the finickiest of eaters....











 

Bisquick GF Pancake and Baking Mix...

Good evening all. It is rainy here in Ohio today and I could think of nothing better to have than a comfort food such as pancakes, topped with rich butter and creamy maple syrup.....Mmmmmmm!

I remember my Mom mixing up Bisquick pancakes when I was growing up on those cold damp days of Winter. The whole house smelled warm and comforting while they cooked. Now I can still enjoy that same great taste even in my new gluten free lifestyle.

I must admit that I even like the gluten free mix better than the original. The pancakes are light, fluffy and moist, actually moister in my opinion than the original mix. I also have always loved making Strawberry Shortcake from their mix, so it seems I am in Bisquick heaven at the moment!
I love the ease of working with gluten free mixes, and to be able to stay with a company I have virtually grown up using, is a great feeling.

Although the price is definitely higher for the gluten free version, it is a product I will definitely keep on my shelf. The mix is very versatile, from making pizza crust, chicken fingers, oven baked chicken, pancakes, waffles, biscuits and strawberry shortcakes to cookies.

The ingredients list is fairly short, with words even I can pronounce:
Rice flour, sugar, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato starch, salt, xanthan gum.
*May contain soy ingredients.

The mix is distributed by General Mills, which is a sponsor of The Celiac Disease Foundation, and is made in a gluten free facility. This mix also contains no artificial colors or preservatives. The 16 ounce box costs just a little over $4.50 but there is enough mix to make a few of the recipes that are listed on the side of the box.

Mix, milk, oil and 1 egg are all that is needed for sweet, delicious pancakes to enjoy within a few minutes! You can even refrigerate leftovers, if there are any that is, and reheat for about 1 minute in the microwave. Try adding a few chocolate chips before flipping for some added sweetness...and a little added bliss!

*I used Coconut oil to fry these delicate morsels to add more fiber. Although you can smell the coconut scent as they cook, it does not leave any coconut taste to the pancakes themselves.

Rating 5 Stars

Have a great wheat free week!!!
Sharon