Moroccan Chicken Meal Kit

  • Moroccan Chicken
  • Moroccan Chicken
  • Moroccan Chicken
  • Moroccan Chicken
  • Moroccan Chicken
  • youtube

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  • Description
  • Nutrition Facts
  • Pan-seared chicken breast strips simmered in a Moroccan-inspired sauce made with an exotic blend of Moroccan spices, tomatoes, and coconut milk. Served with Mediterranean rice and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Mohini Singh

    Servings

    2 servings

    Net weight

    31.8 oz (1.99 LBS) 0.90 kg

  • Marinated Chicken Thigh Strips
  • Moroccan Harissa Sauce
  • Microwavable Mediterranean Rice
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Watch How The Chefs Cook It

Step-By-Step

  • 1
    1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    3
    Cook Meat

    Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet and allow chicken to sear undisturbed for 2-3 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2-3 minutes, stirring occasionally.

  • 4
    4
    Heat Rice

    While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.

  • 5
    5
    Sauce It Up

    Once chicken is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and stir chicken to coat it with sauce.

  • 6
    6
    Finish Plating and Serve

    Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Mohini Singh

Chef

Chef Mohini has been cooking and catering for over 20 years. She has a love for cooking classic and modern dishes that reflect a unique blend of Indian flavors. "One teaspoon of curry powder… add a little more please! Three teaspoons of paprika… and make sure you put a lot of love into it!” “Cooking for me brings a sense of being alive. It embraces every inner emotion and awakens my spirit. I have been cooking meals since I was seven years old.” states Chef Mohini Singh Chef Mohini did not attend culinary school, but rather learned how to cook by watching her mother and grandmother. She is currently the Creative Pastry Chef at Bistro 234 in Turlock .

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