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