Moroccan Chicken & Rice: An Amazing Ultimate Recipe
Moroccan Chicken & Rice is a vibrant, aromatic one-pot dish featuring tender chicken thighs simmered with spiced long-grain rice, sweet apricots, and crunchy almonds. This recipe combines warm Moroccan spices like cumin, coriander, cinnamon, and turmeric to create a flavorful and comforting meal that’s perfect for family dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
Chicken and Marinade
- 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
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
- 2 cups chicken broth
Additional Ingredients
- 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)
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, and half of the spice mix—ground cumin, coriander, cinnamon, turmeric, and paprika. This will infuse flavor directly into the meat.
- Heat Oil: In a large pot or Dutch oven, warm the olive oil over medium heat to create a base for browning.
- Brown the Chicken: Add the seasoned chicken thighs to the heated pot. Sear each side for 5-6 minutes until golden brown and crisp. Remove the thighs from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add the finely chopped onion. Cook for 3-4 minutes until translucent, then add minced garlic and sauté for an additional minute to release their aromas.
- Add Carrots and Remaining Spices: Stir in diced carrots along with the remaining cumin, coriander, cinnamon, turmeric, and paprika. Cook for 2-3 minutes to soften the carrots and blend the spices.
- Combine Rice and Fruits: Add the rice, drained diced tomatoes, and chopped dried apricots to the pot. Stir thoroughly to coat the rice with the flavors and distribute ingredients evenly.
- Add Broth: Pour in the chicken broth and bring the mixture to a gentle boil, ensuring the rice begins to cook evenly.
- Return Chicken to Pot: Nestle the browned chicken thighs on top of the rice mixture carefully, ensuring they remain intact during simmering.
- Cover and Simmer: Reduce heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the chicken thighs are thoroughly cooked through.
- Add Almonds: About 5 minutes before the cooking time ends, sprinkle the slivered almonds on top and cover again to allow them to warm and slightly toast.
- Fluff and Serve: Once cooked, remove the pot from heat. Fluff the rice gently with a fork and let it sit covered for 5 minutes before serving to allow flavors to meld.
Notes
- For deeper flavor, marinate the chicken thighs overnight with olive oil and spices.
- Use fresh, whole spices ground just before cooking for optimum aroma and taste.
- Adjust salt and spice levels during cooking according to your preference.
- Add a sprinkle of lemon zest just before serving to brighten the flavors.
- Serve the dish hot for the best texture and taste.
- Pair with Moroccan flatbread, fresh salads, or mango chutney for a complete meal experience.
- Garnish with fresh cilantro or parsley for color and freshness.
Keywords: Moroccan chicken, chicken and rice recipe, one pot meal, Moroccan spices, cumin, coriander, cinnamon, turmeric, apricot chicken, easy dinner recipe
