Moroccan Chicken & Rice Recipe

Introduction

Moroccan Chicken & Rice is a fragrant and colorful dish that brings the warm spices of North Africa to your table. This one-pot meal features tender chicken thighs cooked with aromatic spices, sweet apricots, and nutty almonds for a delightful balance of flavors.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 cup long-grain rice (such as basmati or jasmine)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes, drained
• 1 cup carrots, diced
• 1/2 cup dried apricots, chopped
• 1/4 cup almonds, slivered
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Step 1: Season the chicken thighs with salt, pepper, and half of the ground cumin, coriander, cinnamon, turmeric, and paprika.
2. Step 2: Heat the olive oil in a large pot over medium heat.
3. Step 3: Add the chicken thighs to the pot and sear them for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
4. Step 4: In the same pot, sauté the chopped onion for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
5. Step 5: Stir in the diced carrots and the remaining spices, cooking for 2-3 minutes until the carrots soften.
6. Step 6: Add the rice, drained diced tomatoes, and chopped dried apricots to the pot. Stir well to coat the rice with the spices and ingredients.
7. Step 7: Pour in the chicken broth and bring the mixture to a gentle boil.
8. Step 8: Carefully place the browned chicken thighs back on top of the rice mixture.
9. Step 9: Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
10. Step 10: About 5 minutes before the end of cooking, sprinkle the slivered almonds on top for a crunchy texture.
11. Step 11: Remove the pot from heat, fluff the rice gently with a fork, and let it rest covered for 5 minutes before serving.

Tips & Variations

• For extra depth of flavor, marinate the chicken with the spices and a little yogurt for an hour before cooking.
• Swap apricots for raisins or dates if you prefer a different sweet note.
• Add a pinch of cayenne pepper for a spicy kick.
• Use toasted almonds for an even richer nutty flavor.
• Garnish with fresh cilantro or parsley to brighten the dish right before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave until heated through. Adding a splash of broth or water can help keep the rice moist during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they tend to dry out faster. Reduce simmering time and monitor closely to avoid overcooking.

Is it possible to make this recipe vegetarian?

Absolutely. Substitute the chicken with hearty vegetables like eggplant or mushrooms and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Moroccan Chicken & Rice Recipe

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★★★★★

4.7 from 697 reviews

This Moroccan Chicken & Rice recipe combines tender, spiced chicken thighs with fragrant basmati rice, dried apricots, and toasted almonds, delivering a delightful balance of savory and sweet flavors. With aromatic spices like cumin, coriander, and cinnamon, this one-pot dish is perfect for a comforting yet exotic meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 chicken thighs, bone-in and skin-on
• Salt and pepper to taste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika

Rice and Vegetables

• 1 cup long-grain rice (such as basmati or jasmine)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup dried apricots, chopped

Other Ingredients

• 2 cups chicken broth
• 2 tablespoons olive oil
• 1/4 cup almonds, slivered
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the Chicken: Season the chicken thighs generously with salt, pepper, and half of the combined spices including cumin, coriander, cinnamon, turmeric, and paprika to ensure the meat absorbs the rich Moroccan flavors.
2. Heat Oil: Warm the olive oil in a large pot over medium heat until shimmering, creating the perfect base for browning the chicken.
3. Brown the Chicken: Place the seasoned chicken thighs skin-side down in the pot and sear for 5-6 minutes on each side until golden brown and flavorful, then remove and set aside to preserve the fond in the pot.
4. Sauté Onions and Garlic: In the same pot, add the chopped onions and sauté for 3-4 minutes until translucent, then stir in the minced garlic and cook for an additional minute to release their aromas.
5. Add Carrots and Spices: Stir in the diced carrots along with the remaining half of the spices, cooking for 2-3 minutes to soften the carrots and intensify the dish’s flavor profile.
6. Combine Ingredients: Mix in the rice, drained diced tomatoes, and chopped dried apricots, stirring thoroughly to coat the rice with the spice mixture and blend the sweet and savory components.
7. Add Broth: Pour in the chicken broth and bring the mixture to a gentle boil, preparing it for simmering and absorption of flavors.
8. Return Chicken to Pot: Carefully nestle the browned chicken thighs on top of the rice mixture to cook evenly and infuse the flavors into the meat and rice.
9. Cover and Simmer: Reduce the heat to low, cover the pot, and let everything simmer undisturbed for 30-35 minutes until the rice is tender and the chicken is thoroughly cooked.
10. Add Almonds: Five minutes before the end of cooking, sprinkle the slivered almonds on top to toast slightly and add a delightful crunch to the dish.
11. Fluff and Serve: Remove the pot from heat, fluff the rice gently with a fork to separate the grains, cover again and let sit for 5 minutes before garnishing with fresh cilantro or parsley if desired and serving.

Notes

• Using bone-in, skin-on chicken thighs adds more flavor and juiciness to the dish.
• Drain the canned tomatoes well to prevent the rice from becoming too soggy.
• Adjust the seasoning and spices to your taste preference for a milder or spicier flavor.
• For a nuttier taste, lightly toast the almonds in a dry skillet before adding them to the dish.
• This dish pairs well with a side of steamed greens or a simple cucumber salad for a complete meal.

Keywords: Moroccan chicken recipe, chicken thighs with rice, one-pot Moroccan dinner, spiced chicken and rice, apricot chicken dish