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Moroccan Chicken & Rice

Moroccan Chicken & Rice: Cozy Family Comfort on a Plate

Experience the delightful blend of tender chicken thighs, fluffy rice, and warm spices in this Moroccan Chicken & Rice recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs bone-in, skin-on for juicy results
  • 2 tablespoons Olive Oil can be replaced with vegetable oil
For the Rice Base
  • 1.5 cups Long-Grain Rice Basmati or jasmine rice provides an aromatic flavor
  • 3 cups Chicken Broth use low-sodium for better control of salt
For the Flavoring
  • 1 medium Onion enhances overall flavor when sautéed
  • 2 cloves Garlic freshly minced improves taste dramatically
  • 1 teaspoon Ground Cumin adjust to taste
  • 1 teaspoon Ground Coriander
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Turmeric
  • 1 teaspoon Paprika adjust as preferred
  • 1 teaspoon Salt season to taste
  • 1 teaspoon Black Pepper season to taste
For the Vegetables & Fruits
  • 1 cup Diced Tomatoes adds moisture and acidity
  • 1 cup Carrots substitute with peas for a different flavor
  • 0.5 cup Dried Apricots substitutable with raisins or cranberries
For the Crunch
  • 0.5 cup Almonds substitutable with walnuts or pecans
For the Finishing Touch
  • Fresh Cilantro or Parsley optional garnish, adds freshness and color

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Season the chicken thighs generously with salt, pepper, and half the ground spices. Allow to marinate for at least 15 minutes.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  3. Carefully add the seasoned chicken thighs to the pot, skin-side down, and sear for about 5-6 minutes until golden brown. Remove and set aside.
  4. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
  5. Incorporate the diced carrots into the pot. Sprinkle in the remaining spices and cook for about 2-3 minutes.
  6. Mix in 1 ½ cups of long-grain rice, followed by diced tomatoes and dried apricots. Stir until rice is coated with spices.
  7. Pour in 3 cups of chicken broth, stirring well. Increase heat to a gentle boil.
  8. Lay browned chicken thighs on top of the rice mixture, skin-side up. Cover the pot with a lid.
  9. Reduce heat to low and let simmer for 30-35 minutes without lifting the lid.
  10. Five minutes before done, sprinkle slivered almonds on top and cover to let them toast.
  11. After cooking time, let sit covered for an additional 5 minutes. Fluff rice gently with a fork and serve.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 220IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

This dish can be customized with different spices and ingredients based on personal preference.

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