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Moroccan Chicken & Rice

Mouthwatering Moroccan Chicken & Rice: Comfort in Every Bite

This Moroccan Chicken & Rice recipe combines tender chicken, fluffy rice, and dried apricots for a quick and comforting dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Chicken Thighs Bone-in and skin-on preferred
  • 2 tablespoons Olive Oil Can substitute with another cooking oil
For the Rice Base
  • 1.5 cups Long-Grain Rice Basmati or jasmine recommended
  • 3 cups Chicken Broth Can use vegetable broth for a lighter option
For the Flavor
  • 1 large Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tablespoon Ground Cumin Freshly ground preferred
  • 1 tablespoon Ground Coriander Freshly ground preferred
  • 1 teaspoon Ground Cinnamon Essential for Moroccan flavor
  • 1 teaspoon Turmeric Can substitute saffron
  • 1 teaspoon Paprika Smoked paprika for deeper flavor
For the Vegetables & Sweetness
  • 1 can Diced Tomatoes Drained
  • 2 medium Carrots Diced
  • 1 cup Dried Apricots Can substitute with raisins or dried peaches
For Garnishing
  • 0.5 cup Slivered Almonds Can substitute with pine nuts or omit
  • 0.25 cup Fresh Cilantro or Parsley Optional, for garnishing

Equipment

  • Large Pot
  • Dutch oven

Method
 

Instructions
  1. Season the chicken thighs with salt, pepper, and half of the ground cumin, coriander, and cinnamon. Rub in the spices and set aside.
  2. Heat olive oil in a large pot over medium heat until shimmering.
  3. Add the chicken thighs and sear for 5-6 minutes on each side until golden brown. Remove and set aside.
  4. In the same pot, sauté the onion for 3-4 minutes until translucent. Stir in garlic and cook for 1 additional minute.
  5. Add diced carrots and remaining spices. Cook for 2-3 minutes.
  6. Mix in the rice, diced tomatoes, and dried apricots, ensuring even coating.
  7. Pour in chicken broth and bring to a gentle boil.
  8. Nestle the chicken thighs on top of the rice and cover pot.
  9. Reduce heat and simmer for 30-35 minutes.
  10. Sprinkle slivered almonds on top 5 minutes before serving.
  11. Let sit for 5 minutes after cooking, then fluff rice and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 3500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For optimal results, let the dish rest before serving and consider customizing the spices to your taste.

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