Moroccan Chicken & Rice Recipe
Welcome to a taste of North Africa with this Moroccan Chicken & Rice Recipe, a one-pot wonder infused with bold spices, tender chicken, and fragrant rice that will transport your kitchen straight to the heart of Marrakesh. Whether you’re a seasoned home cook or a culinary adventurer looking for something exotic yet approachable, this detailed guide will walk you through every step of creating an unforgettable Moroccan-inspired meal.
Why You’ll Love This Moroccan Chicken & Rice Recipe
Few dishes offer the harmonious blend of savory, sweet, and aromatic flavors quite like Moroccan cuisine. This recipe encapsulates that magic—succulent chicken simmered in a spice-laden tomato broth, paired with perfectly fluffy rice that absorbs every bit of rich flavor.
Here’s what makes this dish shine:
- One-pot meal = less cleanup and more flavor infusion.
- Customizable heat and spice levels to suit your taste.
- Meal prep and freezer-friendly, ideal for busy households.
- Authentic yet simple, no hard-to-find ingredients.
Ready to unlock the spice drawer? Let’s dive into the details of this traditional yet family-friendly Moroccan chicken and rice recipe.
Ingredients: What You’ll Need
For the Chicken Marinade:
- 2 lbs (900g) bone-in, skin-on chicken thighs or drumsticks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp cayenne pepper (optional)
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves, minced
For the Rice & Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 cup crushed tomatoes or passata
- 1½ cups long grain rice (basmati or jasmine)
- 3 cups chicken stock (preferably low-sodium)
- ½ cup green olives or kalamata olives (pitted)
- ¼ cup golden raisins or chopped dried apricots
- Salt & black pepper to taste
Optional Garnish:
- Chopped fresh parsley or cilantro
- Toasted slivered almonds
- Lemon wedges for serving
Equipment You’ll Need
- Large Dutch oven or deep sauté pan with lid
- Tongs or spatula
- Wooden spoon
- Sharp chef’s knife
- Measuring spoons and cups
Step-by-Step Preparation
1. Marinate the Chicken (Minimum 30 mins, Overnight Preferred)
Start by mixing all the marinade spices in a large bowl with olive oil, lemon juice, and minced garlic. Rub the mixture thoroughly onto the chicken, coating it well. Cover and refrigerate.
Chef’s Tip: For maximum flavor, marinate overnight. The longer the marination, the deeper the flavor penetration.
2. Sear the Chicken for a Flavorful Base
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chicken skin-side down until golden brown, about 4-5 minutes per side. Set aside.
Don’t skip this step! Browning the chicken builds the flavor foundation for the whole dish through fond (those brown bits on the bottom of the pan).
3. Build the Flavorful Aromatic Base
In the same pot (don’t clean it!), lower the heat and add chopped onions. Sauté for 5–6 minutes until translucent. Add garlic, ginger, bell pepper, and carrots. Cook for another 3–4 minutes, stirring occasionally.
Pour in crushed tomatoes, scraping the bottom to lift all those delicious browned bits.
4. Add Rice, Broth & Extras
Stir in the rice, then add chicken stock, olives, and raisins/apricots. Season with salt and pepper. Stir well to combine.
Chef’s Note: For added Moroccan flair, you can add a pinch of saffron to the broth. Let it steep in warm stock for 10 minutes before adding.
5. Nestle the Chicken Back In
Place the seared chicken on top of the rice mixture, skin side up. Bring the mixture to a simmer, then cover the pot and reduce heat to low. Cook for 30–35 minutes, until the rice is fluffy and the chicken is fully cooked (internal temp of 165°F/74°C).
6. Finish with a Fluff and Garnish
Turn off the heat and let the dish rest, covered, for 5–10 minutes. Remove the chicken temporarily and fluff the rice with a fork. Return the chicken, sprinkle with fresh herbs, and garnish with almonds and lemon wedges.
Spice Level Tips and Adjustments
Moroccan spices are warm rather than hot. However, if you or your family prefer less heat:
- Skip the cayenne or reduce it to a pinch.
- Use sweet paprika instead of smoked or hot varieties.
- Add a swirl of plain yogurt on top to mellow the spices.
If you love the heat, toss in a minced chili or a dash of harissa paste for that North African fire.
Variations: Make It Your Own
This Moroccan Chicken & Rice Recipe is incredibly versatile. Try these variations based on your pantry and preferences:
Add Vegetables:
- Sautéed zucchini
- Baby spinach (add at the end)
- Green peas or chickpeas
Protein Swaps:
- Boneless chicken thighs (reduce cooking time)
- Lamb chunks (requires longer braise time)
- Firm tofu or chickpeas for a vegetarian version
Flavor Twists:
- Add preserved lemon for a more authentic Moroccan flavor.
- Stir in a tablespoon of pomegranate molasses for a sweet-tart finish.
- Add a touch of honey to balance the spice.
What to Serve with Moroccan Chicken & Rice
While this dish is a complete meal, these sides will elevate your Moroccan dinner night:
Traditional Pairings:
- Moroccan Flatbread (Khobz) – to scoop up the sauce.
- Cucumber Yogurt Salad – cooling contrast to the warm spices.
- Roasted Eggplant with Tahini – rich and smoky accompaniment.
Beverage Suggestions:
- Mint tea (traditional and refreshing)
- A citrusy white wine like Sauvignon Blanc
- Sparkling water with lemon slices
Storage, Meal Prep & Freezing Tips
Meal Prep:
- Marinate chicken and chop vegetables in advance.
- Store in airtight containers in the fridge for up to 2 days before cooking.
Leftovers:
- Store in an airtight container for up to 4 days.
- Reheat gently in a covered skillet with a splash of water or stock.
Freezing:
- Freeze in single-serve portions.
- Thaw overnight and reheat thoroughly on the stovetop or microwave.
Pro Tip: Rice dishes freeze best when cooled quickly and frozen in shallow containers.
Hosting Tip: Turn It Into a Moroccan Feast
If you’re entertaining, expand the menu with these ideas:
- Start with Harira Soup (a Moroccan lentil and chickpea soup).
- Serve the Moroccan Chicken & Rice Recipe as the main event.
- End with Orange Blossom Semolina Cake or Baklava.
Decorate the table with colorful textiles, candles, and serve in tagine-style dishes for a full sensory experience.
Final Thoughts: A Recipe Worth Repeating
This Moroccan Chicken & Rice Recipe is more than just a meal—it’s a celebration of spice, warmth, and culture. Whether you’re cooking for your family on a weeknight or impressing guests at a weekend dinner party, this dish brings color, comfort, and complexity to your table.
The best part? It’s a complete meal in one pot with layers of flavor that develop beautifully over time. Don’t be surprised if this becomes a staple in your household.
Moroccan Chicken & Rice Recipe
Ingredients
For the Chicken Marinade:
- 2 lbs 900g bone-in, skin-on chicken thighs or drumsticks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp cayenne pepper optional
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves minced
For the Rice & Sauce:
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1- inch piece fresh ginger grated
- 1 red bell pepper diced
- 1 carrot peeled and diced
- 1 cup crushed tomatoes or passata
- 1½ cups basmati or jasmine rice
- 3 cups chicken stock preferably low-sodium
- ½ cup green or kalamata olives pitted
- ¼ cup golden raisins or chopped dried apricots
- Salt & black pepper to taste
Optional Garnish:
- Chopped fresh parsley or cilantro
- Toasted slivered almonds
- Lemon wedges for serving
Instructions
Marinate the Chicken
- In a large bowl, combine cumin, coriander, paprika, turmeric, cinnamon, ground ginger, cayenne pepper (if using), kosher salt, olive oil, lemon juice, and minced garlic. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
Sear the Chicken
- Heat 2 tablespoons of olive oil in a large Dutch oven or deep sauté pan over medium-high heat. Remove the chicken from the marinade (letting excess drip off) and sear skin-side down until golden brown, about 4-5 minutes per side. Transfer the browned chicken to a plate and set aside.
Prepare the Aromatic Base
- In the same pot, reduce heat to medium. Add chopped onion and sauté until translucent, about 5-6 minutes. Stir in minced garlic, grated ginger, diced red bell pepper, and diced carrot. Cook for an additional 3-4 minutes until vegetables begin to soften.
Add Tomatoes and Rice
- Pour in the crushed tomatoes, stirring to deglaze the pot and lift any browned bits from the bottom. Add the rice, stirring to coat it with the tomato mixture.
Incorporate Broth and Extras
- Add the chicken stock, olives, and raisins or chopped apricots to the pot. Season with salt and black pepper to taste. Stir to combine all ingredients evenly.
Return Chicken to the Pot
- Place the seared chicken pieces on top of the rice mixture, skin-side up. Bring the mixture to a gentle simmer.
Simmer and Cook
- Cover the pot with a tight-fitting lid, reduce heat to low, and let it simmer for 30-35 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Rest and Garnish
- Remove the pot from heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking. Before serving, fluff the rice gently with a fork, and garnish with chopped fresh parsley or cilantro, toasted slivered almonds, and lemon wedges.
Notes
- Marination: For maximum flavor, marinate the chicken overnight.
- Rice: Rinse basmati rice under cold water until the water runs clear to remove excess starch, resulting in fluffier rice.
- Vegetarian Option: Substitute chicken with chickpeas or firm tofu, and use vegetable broth instead of chicken stock.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This dish freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheatin