Name: Moroccan Chicken & Rice: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 4 chicken thighs, bone-in and skin-on; Salt and pepper to taste; 1/2 tablespoon ground cumin; 1/2 tablespoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 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; 2 cups chicken broth; 2 tablespoons olive oil; 1/2 tablespoon ground cumin; 1/2 tablespoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1/4 cup slivered almonds; Fresh cilantro or parsley for garnish (optional)

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Introduction

Moroccan Chicken & Rice is a flavorful and comforting dish that combines tender, spiced chicken with fragrant rice and vibrant ingredients like apricots and almonds. This recipe is perfect for a hearty weeknight dinner or a special gathering, offering a beautiful balance of sweet and savory flavors.

A round black pan filled with a base layer of bright yellow rice, fluffy and evenly spread, with a slight shine indicating moisture. On top of the rice there are six grilled chicken drumsticks, each with a golden-brown, slightly charred skin showing grill marks; the drumsticks are placed evenly around the pan. Scattered over the chicken and rice are fresh green cilantro leaves, adding a pop of color and freshness. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken thighs with salt, pepper, and half of the spices (cumin, coriander, cinnamon, turmeric, paprika).
Step 2: Heat the olive oil in a large pot over medium heat.
Step 3: Add the seasoned chicken thighs to the pot and sear for 5-6 minutes on each side until golden brown. Remove and set aside.
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.
Step 5: Stir in the diced carrots and the remaining spices. Cook for 2-3 minutes to soften the carrots.
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 flavors.
Step 7: Pour in the chicken broth and bring the mixture to a gentle boil.
Step 8: Carefully place the browned chicken thighs back on top of the rice mixture.
Step 9: Reduce heat, cover the pot, and let it simmer for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
Step 10: About 5 minutes before the cooking time is up, sprinkle the slivered almonds over the dish for a crunchy topping.
Step 11: Once cooked, remove from heat, fluff the rice with a fork, and let the dish sit covered for 5 minutes before serving.

Tips & Variations

Use fresh spices by grinding whole spices just before cooking for a more vibrant flavor.
Marinate chicken thighs overnight in olive oil and spices to deepen the flavor.
Taste and adjust seasoning as you cook, adding more salt or spices if needed.
Add a sprinkle of lemon zest before serving to brighten the dish.
Serve hot for the best texture and flavor experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. Adding a splash of water or broth during reheating can help keep the rice moist.

How to Serve

A close-up view of a black pan filled with yellow turmeric rice as the base layer, with a slightly fluffy texture showing separate grains, topped with six pieces of grilled chicken drumsticks that are golden-brown with charred grill marks and a crispy skin. Fresh green cilantro leaves are sprinkled over the chicken and rice, adding a contrast of color. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they tend to dry out faster. If using breasts, reduce the simmering time and keep an eye on the cooking to prevent overcooking.

Can this dish be made vegetarian?

To make a vegetarian version, substitute the chicken broth with vegetable broth and replace the chicken thighs with hearty vegetables like mushrooms, eggplant, or chickpeas.