Moroccan Chicken & Rice is a comforting one-pot dinner inspired by North African flavors. Bone-in chicken thighs are seasoned with warm spices, browned until golden, then simmered over fluffy rice with carrots, tomatoes, sweet dried apricots, and crunchy almonds. This dish is hearty, aromatic, and perfect for anyone looking for Moroccan food recipes that feel traditional yet approachable. Whether you’re cooking for a cozy family dinner or hosting guests, Moroccan Chicken & Rice delivers bold flavor with simple steps.
Ingredients
Chicken & Rice Base
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs | 4 | Bone-in, skin-on |
| Long-grain rice | 1 cup | Basmati or jasmine |
| Onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Chicken broth | 2 cups | Low sodium if preferred |
| Diced tomatoes | 1 (14 oz) can | Drained |
| Carrots | 1 cup | Diced |
Sweet & Crunchy Add-Ins
| Ingredient | Amount |
|---|---|
| Dried apricots | ½ cup, chopped |
| Slivered almonds | ¼ cup |
Spices & Oil
| Ingredient | Amount |
|---|---|
| Olive oil | 2 Tbsp |
| Ground cumin | 1 Tbsp |
| Ground coriander | 1 Tbsp |
| Ground cinnamon | 1 tsp |
| Turmeric | 1 tsp |
| Paprika | 1 tsp |
| Salt & pepper | To taste |
Optional Garnish
| Ingredient | Amount |
|---|---|
| Fresh cilantro or parsley | To serve |
- Total Time: 55 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Moroccan Chicken & Rice is a one-pot North African-inspired dinner made with golden chicken thighs, warm spices, fluffy rice, carrots, tomatoes, sweet dried apricots, and crunchy almonds.
Ingredients
4 chicken thighs, bone-in and skin-on
1 cup long-grain rice (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 slivered almonds
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
1. Season chicken thighs with salt, pepper, and half the spices.
2. Heat olive oil in a large pot over medium heat.
3. Brown chicken thighs for 5–6 minutes per side until golden; remove and set aside.
4. Sauté onion in the same pot for 3–4 minutes until translucent.
5. Add garlic and cook 1 minute.
6. Stir in carrots and remaining spices; cook 2–3 minutes.
7. Add rice, drained tomatoes, and chopped apricots; stir to coat.
8. Pour in chicken broth and bring to a gentle boil.
9. Return chicken thighs to the pot on top of the rice mixture.
10. Cover, reduce heat, and simmer 30–35 minutes until rice is tender and chicken is cooked through.
11. Sprinkle slivered almonds in during the last 5 minutes of cooking.
12. Remove from heat, fluff rice, and let rest covered for 5 minutes.
13. Garnish with cilantro or parsley and serve.
Notes
For fluffier rice, rinse basmati before cooking.
Raisins or chopped dates can replace apricots.
Reheat leftovers with a splash of broth to loosen the rice.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: One Pot
- Cuisine: Moroccan
Step-by-Step Instructions
Season the chicken thighs with salt, pepper, and about half of the spices (cumin, coriander, cinnamon, turmeric, paprika).
Heat the olive oil in a large pot over medium heat. Add the chicken thighs skin-side down and sear for 5 to 6 minutes per side until golden. Remove the chicken and set aside.
Add the chopped onion to the same pot and sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for 1 minute.
Add the diced carrots and the remaining spices. Cook for 2 to 3 minutes to soften slightly and toast the spices.
Stir in the rice, drained diced tomatoes, and chopped dried apricots. Mix well so the rice is coated in the spiced mixture.
Pour in the chicken broth and bring to a gentle boil.
Place the browned chicken thighs back into the pot on top of the rice mixture. Reduce heat to low, cover, and simmer for 30 to 35 minutes, until the rice is tender and the chicken is fully cooked.
About 5 minutes before it’s done, sprinkle in the slivered almonds.
Remove from heat, fluff the rice with a fork, then cover and let rest for 5 minutes. Garnish with cilantro or parsley and serve warm.
Conclusion
This Moroccan Chicken & Rice is the kind of one-pot meal that feels both cozy and impressive. The warm spice blend, sweet apricots, and savory chicken create a balanced dish that’s perfect for weeknights or special dinners. If you’re looking for Moroccan rice recipes or a traditional North African chicken and rice dinner, this is a delicious place to start.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes, but reduce simmer time slightly since boneless thighs cook faster.
Can I swap apricots for another dried fruit?
Yes. Raisins or chopped dates work well for a similar sweetness.
Do I need to rinse the rice?
Rinsing helps reduce extra starch and keeps the rice fluffier, especially with basmati.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days and reheat with a splash of broth.