Moroccan Chicken & Rice Recipe
Experience the rich, aromatic flavors of North Africa with this Moroccan Chicken & Rice Recipe. Tender chicken thighs are marinated in a blend of warm spices, then simmered with fragrant basmati rice, sweet dried fruits, and briny olives. This one-pot dish is both comforting and exotic, making it perfect for weeknight dinners or special occasions.
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