Description
This Moroccan Chicken & Rice recipe is an aromatic and flavorful one-pot meal featuring tender, spiced chicken thighs simmered with fragrant rice, carrots, dried apricots, and spices. The dish combines sweet and savory elements typical of Moroccan cuisine, finished with toasted almonds and fresh herbs for a delicious and satisfying dinner.
Ingredients
Scale
Chicken and Spices
- 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
Liquids and Garnish
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1/4 cup almonds, slivered
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Season the Chicken: Season the chicken thighs with salt, pepper, and half of the spices—ground cumin, coriander, cinnamon, turmeric, and paprika—ensuring an even coating on all sides to infuse flavor.
- Heat Olive Oil: In a large pot or deep skillet, warm the olive oil over medium heat to prepare for searing the chicken, which helps lock in juices and browns the meat.
- Sear the Chicken: Add the seasoned chicken thighs to the hot oil and sear each side for about 5-6 minutes until golden brown. Once browned, remove the chicken from the pot and set it aside.
- Sauté Onions and Garlic: In the same pot, add the finely chopped onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Carrots with Spices: Incorporate the diced carrots into the pot along with the remaining half of the spices. Cook this mixture for 2-3 minutes so the carrots soften slightly and the spices become fragrant.
- Add Rice, Tomatoes, and Apricots: Stir in the long-grain rice, drained diced tomatoes, and chopped dried apricots, mixing well to coat the rice evenly with the spices and juices.
- Add Chicken Broth: Pour in the chicken broth and bring the entire mixture to a gentle boil to start cooking the rice, ensuring even heat distribution.
- Return Chicken to Pot: Carefully nestle the browned chicken thighs back on top of the rice mixture in the pot, allowing flavors to meld during cooking.
- Simmer with Lid On: Lower the heat to a simmer, cover the pot, and cook for 30-35 minutes or until the rice is tender and the chicken reaches a safe internal temperature.
- Add Almonds: About 5 minutes before cooking is complete, sprinkle in the slivered almonds to toast lightly and add crunch.
- Rest and Garnish: Remove the pot from heat. Fluff the rice gently with a fork and let the dish rest covered for 5 minutes. Garnish with fresh cilantro or parsley if desired before serving.
Notes
- For best flavor, use bone-in, skin-on chicken thighs to keep the meat juicy and tender.
- Adjust the spices according to your heat and flavor preference; adding a touch of cayenne can add a spicy kick.
- Dried apricots add a nice sweetness, but you may substitute with raisins or dates if preferred.
- Ensure the rice is fully covered with broth before simmering to avoid burning.
- Letting the dish rest before serving allows the flavors to meld and the rice to finish steaming.
- Garnish with fresh herbs for added freshness and visual appeal.
