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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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Method Notes

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
  • 1/2 cup dried apricots, chopped
  • 1/4 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

Method
 

Preparation
  1. Season the chicken thighs with salt, pepper, and half the spices (cumin, coriander, cinnamon, turmeric, paprika).
  2. In a large pot, heat the olive oil over medium heat.
  3. 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.
  4. 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.
  5. Stir in the diced carrots and the remaining spices. Cook for 2 to 3 minutes to soften the carrots.
Cooking
  1. Add the rice, drained tomatoes, and dried apricots to the pot. Stir well to coat the rice with the flavors.
  2. Pour in the chicken broth and bring the mixture to a gentle boil.
  3. Carefully place the browned chicken thighs back on top of the rice mixture.
  4. 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.
  5. About 5 minutes before finishing, sprinkle in the slivered almonds for a crunchy topping.
  6. 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.