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Grilled Moroccan Chicken with Turmeric Rice

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


Grilled Moroccan Chicken

Turmeric Rice

Turmeric Cauliflower Rice


Grilled Moroccan Chicken

  1. Whisk olive oil, lemon juice, ginger, cumin powder, coriander powder, smoked paprika, ground cinnamon, ground turmeric, kosher salt and black pepper together. Set aside.
  2. Slice chicken breasts in half lengthwise, place in a large chicken in a large ziplock and pour marinade over chicken. Make sure chicken is covered with marinade then marinate in the refrigerator for 2-8 hours.
  3. Preheat grill or grill pan (you can use a regular skillet if you don’t have either) over medium-high heat.
  4. Remove chicken from ziplock, add chicken to grill pan and grill chicken for 4-5 minutes per side or until juices run clear. Let chicken rest before serving with turmeric rice.

Turmeric Rice:

  1. Melt ghee with ground turmeric and cumin powder in a pot, stirring occasionally.
  2. Once melted, add in basmati rice and mix until rice is coated with spices.
  3. Stir in chicken broth and bring to a boil.
  4. Lower heat to low, cover pot and simmer for 15 minutes or until liquid has absorbed.
  5. Once done, fluff rice and taste to see if you need kosher salt and black pepper.
  6. Optional: stir in a handful of chopped cilantro.

Turmeric Cauliflower Rice

  1. Preheat skillet over medium heat with ghee, ground turmeric and cumin powder stirring occasionally.
  2. Once ghee has melted, stir in cauliflower rice, chicken broth and a pinch of kosher salt and black pepper to skillet. Make sure cauliflower rice is coated with ghee, ground turmeric and cumin powder mixture.
  3. Cook until cauliflower rice is tender.