Moroccan Chicken Bowl
Miamian Naylet LaRochelle Reaches National Cook-Off Finals
Miamian Naylet LaRochelle was selected from thousands of entrants nationwide to be named one of the top five finalists in a National Cook-Off sponsored by the Manischewitz® Company. Naylet is the mother of two girls and a boy and is a full time school psychologist who enjoys cooking and entering competitions in her spare time. Although a second generation Cuban-American, she loves expanding her cooking repertoire by experimenting with kosher products and recipes. Her Moroccan Chicken Bowl garnered rave reviews, and she hopes to win the $25,000 grand prize at the live cooking competition to be held at the Jewish Community Center in New York City. Legendary Chef Jacques Pepin will head the judging panel at the cook-off.
Here’s Naylet’s prize-winning recipe:
Moroccan Chicken Bowl
- 1 cup uncooked basmati rice
- 3/4 cup finely chopped salted pistachios
- 1/3 cup Manischewitz® Clover Honey or Golden Honey
- 4 skinless, boneless chicken breast halves
- 4 tablespoons olive oil, divided
- 1 cup shredded carrots
- 1/2 cup currants or raisins
- 2 tablespoons chopped cilantro leaves
- 14 oz Manischewitz® Vegetable Broth
Preheat oven to 350. Line a large baking sheet with parchment paper. In a medium saucepan, bring to boil Manischewitz Vegetable Broth. Stir in basmati rice and season with salt to taste. Cover reduce heat and simmer for about 20 minutes or until all broth is absorbed. Transfer to bowl fluff with fork. Let cool. Meanwhile, stir together pistachios and Manischewitz honey. Set aside. Season chicken with salt and pepper to taste. Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. Cook chicken, turning once, for about 3-5 minutes, or until just lightly browned. Remove chicken from heat. Place chicken in a single layer on the lined baking sheet. Top with pistachio-honey mixture, dividing equally among chicken. Bake chicken for 7-10 minutes, or until chicken is completely cooked through and juices run clear. Meanwhile, add the carrots, raisins, cilantro, and remaining 2 tablespoons olive oil to basmati rice. Season with salt to taste. Stir until ingredients are well combined. When ready to serve, transfer rice to a large serving bowl add chicken to bowl. Serve immediately.