Moroccan Chicken with Rice
Description:
Moroccan Chicken with Rice is a fragrant, spiced one-pot dish that brings the vibrant flavors of North Africa to your kitchen. This dish combines tender chicken thighs with warm spices like cumin, cinnamon, and turmeric, cooked together with rice, vegetables, and dried fruits like raisins or apricots for a balance of savory and sweet. It’s hearty, colorful, and perfect for a comforting family meal or meal prep.
Time Required:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or boneless if preferred)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional)
For the Rice:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup basmati or long-grain rice
2 cups chicken broth (low sodium)
1/2 cup diced carrots
1/4 cup golden raisins or chopped dried apricots
1/4 cup chopped tomatoes (optional)
1/4 tsp ground cinnamon
Salt and pepper to taste
Chopped fresh parsley or cilantro, for garnish
Slivered almonds or toasted pine nuts (optional, for garnish)
Instructions:
1. Marinate the Chicken:
In a large bowl, mix olive oil and all spices. Rub this mixture all over the chicken thighs. Let it marinate for at least 15 minutes (or overnight for best flavor).
2. Sear the Chicken:
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown (about 4-5 minutes per side). Remove and set aside.
3. Cook the Vegetables:
In the same pan, reduce heat to medium. Add chopped onions and sauté for 3 minutes. Add garlic and carrots; cook another 2 minutes.
4. Add Rice and Spices:
Stir in rice, cinnamon, raisins (or apricots), and tomatoes. Cook for 1-2 minutes to toast the rice slightly.
5. Add Broth and Chicken:
Pour in chicken broth. Bring to a simmer. Return chicken to the pot, skin-side up. Reduce heat, cover, and simmer for 25-30 minutes, until rice is tender and chicken is fully cooked.
6. Garnish and Serve:
Fluff rice with a fork. Sprinkle with parsley/cilantro and nuts. Serve hot.
Nutritional Info (Per Serving, Based on 4 Servings):
Nutrient Amount
Calories ~520 kcal
Protein 30 g
Carbohydrates 48 g
Fat 24 g
Saturated Fat 5 g
Fiber 3 g
Sugar 8 g (from fruit)
Sodium 680 mg (depending on broth used)
Note: Nutritional values vary depending on exact ingredients and brands used.
Frequently Asked Questions (Q&A):
Q1: Can I use boneless chicken?
A: Yes, boneless thighs or breasts work well but may cook faster. Adjust cooking time accordingly to prevent overcooking.
Q2: Can this be made vegetarian?
A: Absolutely. Replace the chicken with chickpeas or tof
u and use vegetable broth instead of chicken broth.
Q3: Can I freeze Moroccan chicken rice?