Moroccan Chicken & Rice: An Amazing Ultimate Recipe
This Moroccan Chicken & Rice recipe combines tender, spiced chicken thighs with fragrant long-grain rice, simmered with carrots, dried apricots, and almonds for a perfect balance of savory and sweet flavors. Enhanced with traditional Moroccan spices like cumin, coriander, cinnamon, turmeric, and paprika, this one-pot meal is easy to prepare and delivers an authentic North African culinary experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
Chicken
- 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
Rice and Vegetables
- 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
Additional Ingredients
- 2 tablespoons olive oil
- 1/4 cup almonds, slivered
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, and half of the spices—ground cumin, coriander, cinnamon, turmeric, and paprika—ensuring an even coating on all sides.
- Heat Oil: In a large pot or deep skillet, warm the olive oil over medium heat to prepare for searing the chicken.
- Brown the Chicken: Add the seasoned chicken thighs to the hot oil and sear each side for about 5-6 minutes until golden brown. Once browned, remove the chicken from the pot and set it aside.
- Sauté Onions and Garlic: In the same pot, add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Carrots and Spices: Incorporate the diced carrots into the pot along with the remaining spices. Cook this mixture for 2-3 minutes so the carrots soften slightly and the spices become fragrant.
- Combine Ingredients: Stir in the long-grain rice, drained diced tomatoes, and chopped dried apricots, mixing well to coat the rice evenly with the spices and juices.
- Add Broth: Pour in the chicken broth and bring the entire mixture to a gentle boil to start cooking the rice.
- Return Chicken to Pot: Carefully nestle the browned chicken thighs back on top of the rice mixture in the pot.
- Cover and Simmer: Lower the heat to a simmer, cover the pot, and cook for 30-35 minutes or until the rice is tender and the chicken reaches a safe internal temperature.
- Add Almonds: About 5 minutes before cooking is complete, sprinkle in the slivered almonds to toast lightly and add crunch.
- Fluff and Serve: Remove the pot from heat. Fluff the rice gently with a fork and let the dish rest covered for 5 minutes. Garnish with fresh cilantro or parsley if desired before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper along with the other spices.
- Bone-in, skin-on chicken thighs provide the best flavor and moisture; boneless can be used but may cook faster.
- Ensure the pot is covered tightly during simmering to keep the steam in for perfect rice texture.
- If fresh dried apricots are unavailable, substitute with raisins or dried cranberries for a different sweet note.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Keywords: Moroccan chicken recipe, chicken and rice, Moroccan spices, one-pot meal, North African cuisine, chicken thighs, healthy chicken recipe, savory and sweet chicken dish
