Name: Moroccan Chicken & Rice: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 4 chicken thighs, bone-in and skin-on; Salt and pepper to taste; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon turmeric; 1 teaspoon paprika; 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; 2 tablespoons olive oil; 1/4 cup almonds, slivered; Fresh cilantro or parsley for garnish (optional)

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Introduction

Moroccan Chicken & Rice is a flavorful and comforting one-pot meal that combines tender chicken thighs with aromatic spices, sweet apricots, and nutty almonds. This recipe is perfect for those looking to bring a taste of North Africa into their kitchen with minimal fuss.

A black round pan filled with a base layer of yellow rice that looks fluffy and seasoned, topped with six browned and grilled chicken drumsticks arranged evenly around the pan, each with a crispy golden-brown skin. The drumsticks have small charred spots, giving a grilled texture. Fresh green cilantro leaves are scattered on top, adding a touch of color and freshness. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs, bone-in and skin-on
1 cup long-grain rice (such as basmati or jasmine)
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups chicken broth
1 can (14 oz) diced tomatoes, drained
1 cup carrots, diced
1/2 cup dried apricots, chopped
1/4 cup almonds, slivered
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Instructions

Step 1: Season the chicken thighs with salt, pepper, and half of the ground cumin, coriander, cinnamon, turmeric, and paprika.
Step 2: Heat the olive oil in a large pot over medium heat.
Step 3: Add the seasoned chicken thighs to the pot and sear for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
Step 4: In the same pot, sauté the chopped onion for 3-4 minutes until translucent. Add the minced garlic and cook for another minute.
Step 5: Stir in the diced carrots and the remaining spices. Cook for 2-3 minutes to soften the carrots and release the aromas.
Step 6: Add the rice, drained diced tomatoes, and chopped dried apricots to the pot. Stir well to coat the rice and mix the ingredients.
Step 7: Pour in the chicken broth and bring the mixture to a gentle boil.
Step 8: Carefully place the browned chicken thighs back on top of the rice mixture.
Step 9: Reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the rice is tender and the chicken is cooked through.
Step 10: About 5 minutes before the dish finishes cooking, sprinkle the slivered almonds over the top for added crunch.
Step 11: Remove the pot from heat, fluff the rice gently with a fork, and let it sit covered for 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped fresh chili along with the spices.
Use chicken breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
Swap slivered almonds for toasted pine nuts or chopped pistachios for a different nutty flavor.
If you like, add raisins or golden sultanas along with the apricots for more sweetness.
Serve with a side of yogurt mixed with a little lemon juice and mint to balance the spices.

Storage

Store leftover Moroccan Chicken & Rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered skillet over low heat or microwave until heated through, adding a splash of chicken broth if needed to retain moisture.

How to Serve

A large black pan filled with bright yellow rice that looks fluffy and well-cooked, topped with six pieces of golden-brown grilled chicken drumsticks and thighs that are lightly charred and crispy on the outside. The chicken pieces are scattered evenly on the rice, which is mixed with small bits of caramelized onions. Fresh green cilantro leaves are sprinkled generously over the entire dish, adding a touch of color contrast and freshness. The photo is close-up, showing the texture of the rice, chicken, and cilantro clearly, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used. Cooking time may be shorter, so check for doneness earlier to avoid overcooking.

Is it possible to make this dish vegetarian?

To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. Add more vegetables like zucchini or chickpeas for protein and texture.