Description
This Moroccan Chicken & Rice recipe offers a comforting blend of spices and tender chicken, perfect for cozy nights.
Ingredients
Scale
- 4 pieces chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 1/2 cup dried apricots
- 1/4 cup almonds
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- to taste fresh cilantro or parsley
Instructions
- Season the chicken thighs with salt, pepper, and half of the spices: cumin, coriander, cinnamon, turmeric, and paprika.
- In a large pot over medium heat, warm the olive oil until it shimmers.
- Add the seasoned chicken thighs to the pot, searing for about 5-6 minutes on each side until golden brown. Remove and set aside.
- Toss in the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in the diced carrots along with the remaining spices, cooking for 2-3 minutes.
- Add the long-grain rice, drained tomatoes, and chopped dried apricots. Stir well.
- Pour in the chicken broth and bring to a gentle boil.
- Carefully place the browned chicken thighs back on top of the rice mixture.
- Reduce heat, cover the pot, and let simmer for 30-35 minutes until rice is tender.
- Five minutes before finishing, sprinkle slivered almonds over the top.
- Remove from heat and fluff the rice with a fork. Let sit covered for 5 minutes before serving.
- Garnish with fresh cilantro or parsley if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Moroccan Chicken Rice