Moroccan Chicken and Rice
A colorful and flavorful dish that combines tender chicken, aromatic spices, and sweet dried fruits, perfect for family dinners or special occasions.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months. Reheat in the microwave or on the stove.
