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

This Moroccan Chicken & Rice recipe combines tender, spiced chicken thighs with fragrant rice and sweet dried apricots, creating a rich and satisfying meal. It’s an easy one-pot dish bursting with warm spices and delightful textures, perfect for weeknight dinners or special occasions.

A large black pan filled with one layer of yellow, fluffy rice mixed with small bits of cooked onion, topped with seven pieces of golden brown grilled chicken with slightly charred patches, all scattered with fresh green parsley leaves. Beside the pan, there is a small white bowl with thick white sauce garnished with green herbs, placed on a light blue and white checkered cloth over a woven mat, all set against 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 spices: 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 them 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 an additional minute.
Step 5: Stir in the diced carrots and the remaining spices. Cook for 2-3 minutes to soften the carrots.
Step 6: Add the rice, drained diced tomatoes, and chopped dried apricots to the pot. Stir well to coat the rice with the flavors.
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 let it simmer for 30-35 minutes, or until the rice is tender and the chicken is fully cooked.
Step 10: About 5 minutes before the cooking time is up, sprinkle the slivered almonds on top for a crunchy finish.
Step 11: Once done, remove from heat, fluff the rice with a fork, and let the dish sit covered for 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.

Tips & Variations

For added depth, toast the slivered almonds in a dry skillet before adding them to the dish.
Swap dried apricots for golden raisins or chopped dates for a different fruity touch.
Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful.
If you prefer a spicier dish, add a pinch of cayenne pepper or chopped chili.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to keep the rice moist. This dish does not freeze well due to the texture of the rice after thawing.

How to Serve

The image shows a large black pan filled with yellow spiced rice mixed with grilled chicken pieces, topped with fresh chopped green herbs. Next to the pan, there is a white plate with blue decorative patterns holding a serving of the rice and a grilled chicken piece garnished with green herbs. A small metal fork rests on the side of the plate. A lime half is placed on the plate edge, and squeezed lime halves are on the white marbled textured surface surrounding the setup. A small white bowl filled with thick white sauce sprinkled with green herbs sits nearby on a blue and white striped cloth. The scene is arranged on a wooden table with a natural rustic feel photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they may cook faster and be less juicy. Adjust cooking time accordingly to avoid drying out the meat.

Is it necessary to drain the canned tomatoes?

Draining the diced tomatoes helps prevent the dish from becoming too watery, ensuring the rice cooks properly and the flavors concentrate well.