Description
Moroccan Chicken & Rice with exotic spices, tender chicken, and fragrant rice – a flavorful, comforting dish that’s quick and crowd-pleasing!
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs
- 1½ cups (300g) long-grain basmati rice, rinsed and drained
- 3 tablespoons olive oil
- 1 large onion (about 1 cup/150g), finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional)
- 3 cups (720ml) chicken broth
- ½ cup (75g) dried apricots, chopped
- ¼ cup (35g) golden raisins
- ¼ cup (30g) sliced almonds, plus more for garnish
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1 lemon, cut into wedges for serving
Instructions
- Step 1: Prepare the Chicken Pat the chicken thighs completely dry with paper towels – this crucial step ensures you’ll get crispy, golden skin. Season generously with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat until shimmering. Place the chicken skin-side down and cook undisturbed for 6-7 minutes until the skin is deeply golden. Flip and cook for another 3 minutes. Transfer the chicken to a plate, leaving those flavorful drippings in the pot.
- Step 2: Build the Flavor Base Reduce heat to medium and add the remaining tablespoon of oil to the pot. Add diced onions with a pinch of salt and cook for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Now, add all your spices (cumin, coriander, cinnamon, turmeric, and cayenne if using) and stir continuously for 30-60 seconds until they become intensely aromatic, being careful not to burn them.
- Step 3: Combine Rice and Liquids Add the rinsed rice to the pot and stir to coat each grain with the spice mixture. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits – these contain concentrated flavor essential for authentic Moroccan Chicken & Rice. Stir in the chopped apricots and golden raisins. Bring the mixture to a boil, then reduce heat to low.
- Step 4: Add Chicken and Finish Cooking Nestle the chicken thighs on top of the rice mixture, skin-side up, along with any accumulated juices from the plate. Cover with a tight-fitting lid and simmer on low heat for 20-25 minutes until the rice is tender and the chicken is cooked through (reaching 165°F/74°C internally). If the rice seems too dry during cooking, add a splash more broth or water.
- Step 5: Rest and Garnish Remove the pot from heat and let it rest, covered, for 10 minutes – this allows the moisture to redistribute throughout the dish. Uncover and sprinkle with sliced almonds, fresh cilantro, and mint. Serve your Moroccan Chicken & Rice with lemon wedges on the side for squeezing over individual portions, adding a bright, fresh contrast to the rich flavors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 15g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg