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Moroccan Rice Bowl

Chef Sammy
Course Salad
Cuisine Mexican


Chicken ingredients:

  • 2 lbs Chicken cut in strips
  • 1 bottle Harissa
  • 6-8 cloves Garlic
  • Salt
  • Lemon juice
  • 1 tbsp EVOO

Veggie ingredients:

  • 1 red Onion sliced
  • 1 green Onion sliced
  • 2 green Bell peppers
  • 2 Tomatoes sliced
  • 1 Zucchini cubed
  • 6-8 cloves Garlic thinly sliced


Chicken ingredients:

  • Take all these ingredients and marinate your chicken.

Veggie ingredients:

  • Heat your skillet add 1 little butter and EVOO.
  • Add your chicken and cook till done.
  • Remove and put in dish.
  • In the same skillet add a little more EVOO and add the veggies saut√© till done.


  • Wash 2 cups of rice and boil like usual.
  • The only difference is that you will be adding saffron threads and salt to the water.
  • When done add desired amount of butter and when slightly cool fold in pomegranate kernels.¬†
Keyword Warm