Why Make This Recipe
Moroccan Chicken and Rice is a colorful and flavorful dish that brings the warm and vibrant tastes of Morocco right to your table. This recipe combines tender chicken, aromatic spices, and sweet dried fruits, making it both delicious and satisfying. It’s a great choice for family dinners or special occasions, as it impresses with its rich flavors and appealing presentation.
How to Make Moroccan Chicken and Rice
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)
Directions:
- Prepare the chicken: Season the chicken thighs with salt, pepper, and half the spices (cumin, coriander, cinnamon, turmeric, paprika).
- Heat oil: In a large pot, heat the olive oil over medium heat.
- Brown the chicken: Add the seasoned chicken thighs to the pot. Sear for about 5 to 6 minutes on each side until golden brown. Remove and set aside.
- Sauté onions and garlic: In the same pot, add the chopped onion. Sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add carrots: Stir in the diced carrots and the remaining spices. Cook for 2 to 3 minutes to soften the carrots.
- Combine ingredients: Add the rice, drained tomatoes, and dried apricots to the pot. Stir well to coat the rice with the flavors.
- Add broth: Pour in the chicken broth and bring the mixture to a gentle boil.
- Return chicken to pot: Carefully place the browned chicken thighs back on top of the rice mixture.
- Cover and simmer: Reduce the heat, cover the pot, and let it simmer for 30 to 35 minutes, or until the rice is tender and the chicken is fully cooked.
- Add almonds: About 5 minutes before finishing, sprinkle in the slivered almonds for a crunchy topping.
- Fluff and serve: Once cooked, remove from heat, fluff the rice with a fork, and let it sit covered for 5 minutes before serving.
How to Serve Moroccan Chicken and Rice
Serve your Moroccan Chicken and Rice hot, garnished with fresh cilantro or parsley if you like. This dish pairs well with a side of green salad or roasted vegetables for a complete meal.
How to Store Moroccan Chicken and Rice
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it for up to 2 months. When ready to eat, reheating in the microwave or on the stove is recommended.
Tips to Make Moroccan Chicken and Rice
- Ensure the chicken is well seasoned for the best flavor.
- Adjust the spices according to your taste. You can add more paprika or cinnamon if you like it spicier or sweeter.
- For extra flavor, marinate the chicken thighs overnight with the spices before cooking.
- Be mindful not to stir the rice too much as it cooks, as this can make it sticky.
Variation
You can add other vegetables like bell peppers or peas for extra nutrition and color. If you prefer a vegetarian version, replace the chicken with chickpeas and use vegetable broth instead.
FAQs
Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts. Just adjust the cooking time since they cook faster.What can I substitute for dried apricots?
You can substitute dried apricots with raisins or chopped dates for a different sweetness.Can this recipe be made in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the chicken first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Moroccan Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces 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
- ½ cup dried apricots, chopped
- ¼ cup almonds, slivered For topping
- 2 tablespoons olive oil
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon paprika
- to taste Salt and pepper
Garnish
- to taste Fresh cilantro or parsley Optional for garnish
Instructions
Preparation
- Season the chicken thighs with salt, pepper, and half the spices (cumin, coriander, cinnamon, turmeric, paprika).
- In a large pot, heat the olive oil over medium heat.
- Add the seasoned chicken thighs to the pot. Sear for about 5 to 6 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add the chopped onion. Sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in the diced carrots and the remaining spices. Cook for 2 to 3 minutes to soften the carrots.
Cooking
- Add the rice, drained tomatoes, and dried apricots to the pot. Stir well to coat the rice with the flavors.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Carefully place the browned chicken thighs back on top of the rice mixture.
- Reduce the heat, cover the pot, and let it simmer for 30 to 35 minutes, or until the rice is tender and the chicken is fully cooked.
- About 5 minutes before finishing, sprinkle in the slivered almonds for a crunchy topping.
- Once cooked, remove from heat, fluff the rice with a fork, and let it sit covered for 5 minutes before serving.