Buy Now →Moroccan Coconut Chicken Stir Fry (one pan!)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner, meal prep
- Method: Skillet
- Cuisine: Moroccan
Ingredients
Scale
Chicken:
2 Tbsp avocado oil, divided
1 lb boneless skinless chicken thigh, cubed (or chicken breast)
2 tsp Moroccan spice (or 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp paprika, 1/4 tsp ginger, 1/4 tsp coriander, 1/8 tsp cloves)
3/4 tsp salt
Veggies:
1 medium fennel bulb, chopped
2 medium carrots, sliced
1 large red bell pepper, chopped
1/4 red onion, diced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp granulated garlic
Rice:
3/4 cup broth, divided
1 (15oz) can light coconut milk
*1 cup white basmati rice (brown rice doesn’t work here, read notes)
Instructions
- Using metal tongs, toss the cubed chicken in 1 Tbsp avocado oil and the spices called for. If you have time, let it marinate for 30 minutes. This would be a great time to also soak the rice in water for 30 minutes to make it more easily digestible (just put in a bowl, cover with water, then rinse when ready to use).
- Prep the fennel, carrots, bell pepper, and red onion as instructed.
- Preheat a pan to medium-high heat. Add 1 Tbsp avocado oil once preheated then and the chicken. Cook each side of the chicken for 2-3 minutes until cooked through.
- Remove the chicken from the pan onto a plate and cover it to keep it warm.
- Using the same pan, add the prepped fennel, carrots, bell pepper, and red onion and cook for about 5 minutes. Stir in the salt, cumin, and granulated garlic.
- Add 1/4 cup broth and deglaze the pan if needed. Turn the heat down to low and add the rest of the broth as well as the canned light coconut milk. Fold in the rice, cover the pan, and cook for about 20 minutes until the rice is fully cooked.
- Incorporate the cooked chicken back into the dish. Taste test and add salt or other seasonings as desired.
- Plate and top with sliced green onion and parsley. Enjoy!
Equipment
Buy Now →Notes
- For easy digestion of rice, it’s helpful to soak the rice in water then rinse it well. This decreases the starch and anti-nutrients, making it much easier to digest and also more nutrient-dense in general. For white rice, 30 minutes-2 hours is great.
- To use brown rice: Since brown rice takes about 3 times longer to cook than white rice, it won’t work as a one-pan substitute for this dish. If you want to use brown rice instead of white rice, then cook it in a separate pot with the broth and the canned coconut milk until ready (about 45 minutes or so). Then, incorporate it into the dish with the chicken and veggies.
- If you don’t like fennel or can’t find it at the local store, then sub any vegetable of choice such as sweet potato, squash, zucchini, beets, green beans, leeks, etc.
- Substitute chicken breast or tenderloins in place of the chicken thigh for a lower fat meal.
- If you don’t like coconut, then feel free to just use broth for cooking the rice. Use 1/4 cup broth to deglaze the pan (as stated in the instructions), then add 2 cups of broth in with the rice.
