Moroccan Chicken & Rice: An Amazing Ultimate Recipe
Experience the rich and aromatic flavors of Moroccan cuisine with this Ultimate Moroccan Chicken & Rice recipe. Tender chicken thighs are seasoned with warm spices, browned to perfection, then simmered with fragrant rice, sweet apricots, and crunchy almonds for a delightful one-pot meal that’s both hearty and flavorful.
- 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
Toppings and Oil
- 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 ground spices including cumin, coriander, cinnamon, turmeric, and paprika to infuse the meat with deep Moroccan flavors.
- Heat Oil: In a large pot, warm the olive oil over medium heat, creating the perfect base for browning the chicken and sautéing vegetables.
- Brown the Chicken: Add the seasoned chicken thighs to the pot and sear them for 5-6 minutes on each side until golden brown. This step locks in juices and adds a beautiful color. Remove the chicken and set aside.
- Sauté Onions and Garlic: Using the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for another minute to release its aroma.
- Add Carrots and Spices: Stir in the diced carrots along with the remaining spices. Cook for 2-3 minutes to soften the carrots and deepen the spice flavors.
- Combine Ingredients: Add the rice, drained diced tomatoes, and chopped dried apricots. Stir everything well to ensure the rice is coated with the spiced vegetable mixture.
- Add Broth: Pour in the chicken broth and bring the entire mixture to a gentle boil, preparing it for simmering.
- Return Chicken to Pot: Carefully place the browned chicken thighs back on top of the rice mixture, positioning them evenly for even cooking.
- Cover and Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes until the rice is tender and the chicken is fully cooked through.
- Add Almonds: About 5 minutes before the cooking time is complete, sprinkle in the slivered almonds to add a crunchy texture to the dish.
- Fluff and Serve: Once cooked, remove the pot from heat. Fluff the rice gently with a fork, cover again, and allow it to sit for 5 minutes before serving to let the flavors meld beautifully.
Notes
- For a spicier variation, consider adding a pinch of cayenne pepper with the other spices.
- Use bone-in, skin-on chicken thighs for maximum flavor and tenderness.
- If you prefer a nut-free version, omit the almonds or substitute with toasted pine nuts.
- To make this dish gluten-free, ensure your chicken broth is gluten-free certified.
- Fresh herbs like cilantro or parsley are optional but add a refreshing finish to the dish.
Keywords: Moroccan chicken, chicken and rice, one-pot meal, spiced chicken, apricot chicken, North African cuisine, comforting dinner
